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!

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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. Yes it is a great recipe! As a Nutritionist i can say this food is 100% healthy and nutritious. Thank you so much for sharing this recipe, I will must try to home.

  2. Thinking could use Swiss Chard—in season

  3. I love a good egg bake and this has my favourite thing to pair with eggs: spinach. This seems super convenient, too!

  4. Hello Kalyn,
    Someone in my family is following a low carb way of eating, and your website has been of a lot of help.
    Thank for such a large selection of recipes. I’ll visit often.

  5. very healthy and looks delicious, thanks for sharing.

  6. This recipe sounds great! Can’t wait to try it! If I want to add chicken to it, what changes should I make? I’m a beginner, so I need good instructions 🙂

    • I can’t really give “good instructions” for adding other ingredients to a recipe when I haven’t tried it that way. But if you’re talking about adding some pre-cooked, chopped chicken to the dish, I would layer that on top of the wilted spinach in the casserole dish, before you add the cheese. I’d love to hear how that works if you try it.

      • That’s exactly the kind of instruction I was looking for, thank you! I will post about the results once I’ve tried it 🙂

  7. I’ve made this a couple times. It does come out pretty thin. I wanted to let everyone know that it can be doubled in a 9×13 pan if you want more! Similar bake-time.

    • If you want similar dishes with more egg in proportion to the other ingredients, I call those “Breakfast Casseroles” instead of “Egg Bakes.” Thanks for the tip for those who prefer that.

  8. I made this today and it was delicious! Unfortunately, no leftovers for the week. Going to the store for more eggs! Thank you!

  9. This was fantastic. I made a few tweaks: roughly chopped the cooked spinach so it distributes a little more evenly (and I personally don’t like big hunks of spinach), subbed caramelized onions for the green onion, added a big dollop of low-fat ricotta every few inches so that each piece would have one in the center. It was great right after cooling but *wow* it was fantastic the next morning after a night in the fridge. I re-heated the sides of each piece using tongs and a non-stick pan so the edges would crisp up a bit. Really great recipe and will become a new breakfast staple for me!

    • So glad you enjoyed it! I love your tweaks, especially putting some mozzarella in the center of each piece. That sounds lovely to me!

  10. I sautéed an onion, and 8 oz. sliced fresh mushrooms, and a roasted red pepper. Before I added the eggs, I sprinkled the top with parmesan cheese. I served it for Easter, and one of my guests has a gluten allergy. It was awesome!

  11. i need to take to a teacher appreciation breakfast, I would to be able to make it easier for serving. Have you used a muffin tin?

    • Sorry, I haven’t ever made this in a muffin tin. I do have quite a few recipes of that type on the site; enter “egg muffins” into the search bar to see them.

  12. Looks delish. What changes would I have to make to make this in an 11 x9 x2″ aluminum foil pan?

    • I might add a couple more eggs to cook it in a larger pan, but I’m not sure how an egg dish like this will work in one of those thin disposable pans. I would invest in a glass casserole dish that you can use over and over if that’s an option.

  13. Hi, I have been making Frittatas for years, but in a frying pan and in the oven and it was good. I made your recipe your way, and it was the best one I have ever made. Thank you so much for your recipe! I’m giving this 10 Stars. Thanks


  14. Could this be put together the night before and kept in the fridge to bake in the morning?

    • I haven’t done it that way, so I can’t say for sure how it would work. My concern is that unless you have time to take it out of the fridge and let it come to room temperature, the cooking time may take so much longer that the top of the dish will get too brown. Love to hear how it works if you do try it.

  15. Just made this for breakfast this morning. I added some turkey bacon, red peppers and a little fresh parsley I used Mrs. Dash “Table Blend” because I didn’t have the Spike and it was fantastic! Thank you for sharing your recipe! 

  16. Does it need to be cooked in a glass dish or can I use aluminum pan?

    • I have a hard time keeping the eggs from sticking to the pan when I use a metal baking dish, but if you spray well with oil or cooking spray it will work. Just be advised you’ll probably have to scrub the pan a bit.

  17. My new fave breakfast. Top with spaghetti/pizza sauce… tastes like pizza for breakfast! YUM!

  18. Yummy Yummy in my Tummy!! Thanks for the recipe

  19. Pingback: Weekly Meal Plan: Easy Chicken Dinner Recipes - Walking On Sunshine Recipes

  20. Hi there! I’m going to make this when we have friends stay with us next weekend, could I make it on a Saturday and bake it Sunday morning?