Kalyn's Kitchen

Spinach and Mozzarella Egg Bake (Video)

This Low-Carb Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together! And this simple egg bake is one of the most popular breakfast recipes on the blog; enjoy!

PIN Spinach and Mozzarella Egg Bake to make it later.

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

If you check out my recipe category  for Eggs, you see that I’ve come up with a lot of variations for low-carb breakfast casseroles through the years. I make breakfast casseroles on the weekend for Weekend Food Prep, cut into individual servings, and keep in a container in the fridge to eat for breakfast during the week.

Low-Carb Breakfast Casseroles are definitely good any time of year, but when the weather gets cold you’re more likely to turn on your oven to make a breakfast like this, so I’m reminding you about this mega-popular Spinach and Mozzarella Egg Bake. This recipe is so simple that I’m not sure why it’s so popular, but it’s always one of the top ten recipes on this site if you check that list in the sidebar!

I did include this recipe in the recent collection of Low-Carb and Keto Breakfast Casseroles Your Family Will Love, but technically this is a variation I’m calling an egg bake. That means this Spinach and Mozzarella Egg Bake has lots of spinach and cheese, and just enough egg to barely hold it together. I love the idea of starting out the day with a big serving of spinach, and this Spinach and Mozzarella Egg Bake is so delicious you won’t even remember that you’re eating something that’s good for you!

Spinach and Mozzarella Egg Bake process shots collage

How to Make Spinach and Mozzarella Egg Bake:

(Scroll down for complete printable recipe with nutritional information.)

  1. I use a whole 5 oz. package of organic spinach in this, which is about 4 cups of baby spinach. Saute the spinach just until it’s barely wilted.
  2. Then spread it out in a layer in the bottom of the 8 1/2 X 12 casserole dish.
  3. Spread a generous layer of cheese over the spinach. No matter what else I’m using, I always add green onions!
  4. Pour the beaten eggs over the spinach and cheese.
  5. Then use a fork to “stir” the mixture so the spinach, egg, and cheese is well combined.
  6. Bake about 35 minutes, or until the mixture is set and lightly browned.
  7. Serve hot, or cut into portions to keep in the fridge and microwave for a minute or two for a quick healthful breakfast!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

More Recipes for Baked Eggs:

Baked Eggs with Asparagus and Parmesan ~ Kalyn’s Kitchen
Portugese Style Baked Eggs ~ Foodie with Family
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen
Baked Eggs in Stuffed Peppers ~ FoodieCrush
Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs ~ Kalyn’s Kitchen
Portobello Baked Eggs with Spinach and Smoked Gouda ~ Cookin’ Canuck
Baked Eggs and Mushrooms with Parmesan ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

Spinach and Mozzarella Egg Bake

Yield 6 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

This Low-Carb Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together!


  • 5 oz. organic fresh spinach (4 cups)
  • 1-2 tsp. olive oil (depending on your pan)
  • 1 1/2 cups grated mozzarella cheese
  • 1/3 cup thinly sliced green onions
  • 8 eggs, beaten
  • 1 tsp. Spike seasoning (or use any all purpose seasoning mix that's good with eggs)
  • salt and fresh ground black pepper to taste


  1. Preheat oven to 375F/190C.  Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.
  2. Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes.
  3. Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.
  4. Layer the grated cheese and sliced onions on top of the spinach.
  5. Beat the eggs with Spike Seasoning (affiliate link) (or other seasoning mix) and salt and fresh ground pepper to taste.
  6. Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently "stir" so the eggs, spinach, and cheese are evenly combined.
  7. Bake about 35 minutes or until the mixture is completely set and starting to lightly brown.  Let cool about 5 minutes before cutting.
  8. The egg bake will settle down some as it cools.  Serve hot.
  9. This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week.  Don't microwave longer than 1-2 minutes or the eggs can get slightly rubbery.


Definitely use more spinach if you prefer. This is good with sour cream.  I also like a little Green Tabasco Sauce sprinkled on the top.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 201Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 270mgSodium: 640mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 15g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Spinach and Mozzarella Egg Bake uses a generous amount of cheese, so it’s important to use low-fat mozzarella if you’re making it for the South Beach Diet. With that caution, everything here is a  low-glycemic ingredient and this recipe would be suitable for all phases of South Beach. This is also a great recipe for any other type of Low-Carb eating plan, and low-carb or keto diet plans would prefer full-fat cheese and wouldn’t even mind a bit more cheese!

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Spinach and Mozzarella Egg Bake

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    194 Comments on “Spinach and Mozzarella Egg Bake (Video)”

  1. Pingback: Egg White Frittata with Green Chiles and Spinach - Healthy & Vegetarian - Rachel Cooks®

  2. Just came across your website and am LOVING it! I can’t wait to start trying these recipes. This is the first one I decided to try. Here’s my dilemma, I have 7 x 11 or 9 x 13 baking dish. I am slightly new to baking and not sure if I can go ahead and use the smaller dish (it looks like there is a good amount of room at the top of the beautiful pics you took) and just adjust the cooking time accordingly. You think this would work?


    • I would probably use the dish that’s slightly larger, maybe add a couple more eggs if you’d like. But either way will work and it’s kind of a personal preference if you’d like a thicker or thinner result. Glad you are enjoying the site!

      • thank you! any recommendations on what to try next? (I know that’s like asking which one of your kids you love the most)

        love cheesy stuff and you have so many good cheesy recipes

        thanks again

      • I can’t give recommendations; there is no way for me to know what appeals to someone else! But if you like cheesy, just enter that word in the search bar and see what catches your eye.

  3. it looks very tasty and simple to make

  4. hi! This was delicious!! I have about half of the casserole left over and I don’t want it to go bad. Have you ever tried freezing it? Not sure if it would work.

    • I have frozen it, but it releases a lot of liquid when it’s thawed so I no longer recommend freezing. This will keep at least a week in the fridge (probably longer) so I just refrigerate and reheat some every day or so. Hope that helps.

  5. Yumm… look like so delicius thaks for sharing

  6. Very good for those who do lowcarb

  7. Kalyn, loved this recipe. It's going to be a regular in my home from now on. The only thing I changed was I wilted the spinach with coconut oil instead of olive oil. Yummy! Thanks

  8. this sounds very similar to an omelet i get at a local restaurant. they use onion and bacon and i have them add cooked chicken to the dish; it is divine! i think i'm going to be trying this soon!

  9. I love this recipe, its so versatile. I make it once a week for my high protein diet. I've substituted steamed broccoli and diced bell pepper along with the recommended green onion….Yum!

  10. Hi, I loved it so much that after eating I ate a good portion. It had not happened to me in a long time. Congratulations.

  11. I just made this dish this morning and it was delicious! I will be trying more of your recipes now! Thanks!

  12. Made this last night for the week…..ate half last night…guess thats too much lol

  13. Found this recipe to be super easy. Used egg whites instead. Then put in fresh spinach, snacking tomatoes, onions, celery, bell pepper, and Mexican blend cheese since all I had. It was the bomb and rose just nicely. Only thing had to cook like 50 minutes because my oven at 375 was still liquid like. I put all the egg whites I had in that carton. I counted 25 calories per 3 tablespoons. I put in 7 servings of those. So I estimate it to be no more than roughly 200 calories of egg. Nice! Plus all those veggies, plus about 200 calories worth of cheese. Completely low calorie and I love it! Thanks!!!

    • Glad you liked it. I have no idea if using all egg whites would affect the cooking time, but now I am curious.

  14. This recipe came across FB recently. I made it this AM and will be making it on a regular basis. I live alone and like that I can have several breakfasts ready to go. A single serving was very filling! Thanks for recipe!!!

  15. Could you please tell me if you add milk to the eggs when beating them? Thanks

    • I always used to and you certainly can if you'd like. But over time I decided it didn't make much difference so now most of the time I don't use any.

  16. Glad you enjoyed it.

  17. Great recipe! It was a perfect way for me to use up some things in the house during our No Spend month! Thanks!

  18. Super recipe approved! Delicious and very nutritious. My husband has diabetes and his diet includes green eggs and vegetables, he loved it, thank you!

  19. Guess what I'm making in the morning! Yep, this recipe. I have all the ingredients in the fridge. Yum, can't wait.

  20. Lovley,Iam in the u.k and never heard of spike,I used a little spice for a little kick.

    • Hi Nikki; fun to hear from someone in the UK! I like the idea of adding a little spiciness. I don't know if Spike is sold out of the U.S. but you can get it on Amazon.com if that works for you.