Spinach and Mozzarella Egg Bake
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 has only 2 net carbs in a serving and it’s one of the most popular breakfast recipes on the blog!
PIN Spinach and Mozzarella Egg Bake to make it later.
This simple Spinach and Mozzarella Egg Bake that uses spinach, eggs, green onion, and Mozzarella cheese has been wildly popular on the blog for years. I suspect it’s from people buying those big tubs of spinach at Costco and then googling “What can you make with spinach and eggs?”
And even though it’s been ultra-popular, for years I’ve wanted to improve the photos for this recipe. When we finally did decide to take new photos, I discovered I no longer had the size of baking dish I’d used in the recipe, so we upgraded this to a recipe that now makes eight servings. But if you prefer the original version that used a slightly smaller dish and makes six servings, you can still find that here.
We did make a real effort to match the old photos, since this recipe has so many fans! If you’re someone who’s been making this breakfast casserole with spinach and Mozzarella cheese regularly, what do you think? Do you still recognize it in these new-and-improved pictures?
We actually made this two weeks in a row to get new photos we thought captured the dish, and Kara and I devoured it each time, and I happily warmed up leftovers for breakfast for a few days in a row. If you’re a spinach fan, or just like to start out the day with a healthy breakfast I hope you’ll give this a try!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- fresh spinach
- Olive Oil (affiliate link)
- grated mozzarella cheese
- green onions
- Spike Seasoning (affiliate link), or use any all purpose seasoning mix that’s good with eggs
- salt and fresh ground black pepper to taste
What is an egg bake?
This recipe is a type of breakfast casserole variation that I started calling an egg bake a few years ago. What that title means is that the Spinach and Mozzarella Egg Bake has lots of spinach and cheese, and just enough egg to barely hold it together.
Is spinach and eggs a healthy combination?
No matter what kind of healthy eating plan you follow, spinach and eggs are healthy ingredients! Spinach (and other leafy greens) have more nutrients than almost any other food, and eggs are loaded with protein. You can also make this with liquid egg products or with more egg whites than yolks if that’s what works for you.
Why is spinach and mozzarella such a popular combination?
I can’t say for sure, but I am guessing the reason this Spinach and Mozzarella Egg Bake is such a popular breakfast casserole recipe is because people buy those big plastic tubs of spinach and big packs of grated Mozzarella cheese and then they search for spinach and mozzarella to find ways to use them up!
What if you’re not a fan of Mozzarella cheese?
If you’re not a fan of the very mild flavor of Mozzarella cheese, you can definitely use another white cheese in this recipe such as white cheddar, Monterey Jack, or Swiss.
Want more Low-Carb and Keto Breakfast Casseroles?
Check out Low-Carb and Keto Breakfast Casseroles Your Family Will Love for lots more egg bakes or breakfast casseroles like this one.
How to make the Spinach and Mozzarella Egg Bake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat the oven to 375F/190C and spray a 9″ x 13″ casserole dish with non-stick spray.
- I used 12 oz. of organic spinach for the updated recipe. Heat the oil in a large frying pan and add the spinach all at once.
- Turn spinach over and over and cook the spinach just until it’s barely wilted, just a couple of minutes.
- Then spread out the wilted spinach out in a layer in the bottom of the casserole dish.
- Spread a generous layer of cheese over the spinach and then add green onions!
- Season with the Spike Seasoning and some fresh-ground black pepper. (You can add salt if you like, but Spike has salt so we didn’t add more.)
- Pour the beaten eggs over the spinach and cheese.
- Then use a fork to “stir” the mixture so the spinach, egg, and cheese is well combined.
- Bake about 25-30 minutes, or until the mixture is set and lightly browned.
- Serve hot, or cut into portions to keep in the fridge and microwave for a minute or two for a quick and tasty breakfast!
More Recipes for Baked Eggs:
- Baked Eggs with Asparagus and Parmesan
- Sausage, Mushrooms, and Feta Baked with Eggs
- Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs
- Sausage, Kale, and Mozzarella Egg Bake
- Zucchini Egg Bake
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Spinach and Mozzarella Egg Bake
This low-carb Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together!
- 12 oz. organic fresh spinach
- 2 tsp. olive oil
- 2 cups grated mozzarella cheese
- 1/2 cup thinly sliced green onions
- 12 eggs, beaten
- 2 tsp. Spike seasoning (or use any all purpose seasoning mix that's good with eggs)
- fresh ground black pepper to taste
- Preheat oven to 375F/190C. Spray a 9 inch X 13 inch inch glass or crockery casserole dish with olive oil or nonstick spray.
- Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes.
- Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.
- Layer the grated cheese and sliced onions on top of the spinach.
- Season with Spike Seasoning (affiliate link) and fresh ground pepper to taste.
- Beat the eggs until they're well combined.
- Pour eggs over the spinach/cheese combination, and then use a fork to gently "stir" so the eggs, spinach, and cheese are evenly combined.
- Bake about 25-30 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting.
- The egg bake will settle down some as it cools. Serve hot.
- 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.
This is good with sour cream. I also like a little Green Tabasco Sauce sprinkled on the top.
Recipe created by Kalyn.
Amount Per Serving: Calories: 214Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 301mgSodium: 697mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 17g
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Spinach and Mozzarella Egg Bake is a great recipe for any low-carb eating plan including Keto, and low-carb or keto diet fans would want full-fat cheese for this and wouldn’t even mind a bit more cheese! However it’s important to use low-fat mozzarella if you’re making it for the original South Beach Diet. With that caution, this recipe would be suitable for all phases of South Beach.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Spinach and Mozzarella Egg Bake recipe was first posted in 2012, and for such a simple dish it’s been hugely popular on the blog. It was updated with better photos in 2022 and was last updated with more information in 2023.
229 Comments on “Spinach and Mozzarella Egg Bake”
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.
Thanks, so glad you like it!
Thinking could use Swiss Chard—in season
Yes, I think Swiss Chard would be delicious in this!
I love a good egg bake and this has my favourite thing to pair with eggs: spinach. This seems super convenient, too!
Thanks Rebecca, glad you like it!
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.
Hi Mely, so glad to hear the site is helpful for you!
very healthy and looks delicious, thanks for sharing.
Glad you like it!
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 🙂
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.
I made this today and it was delicious! Unfortunately, no leftovers for the week. Going to the store for more eggs! Thank you!
So glad you liked it! Such a simple recipe but it has been wildly popular!
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!
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!
So glad you enjoyed!
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.
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.
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
So glad you enjoyed it Joanne!
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.
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!
So glad you enjoyed it!
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.
My new fave breakfast. Top with spaghetti/pizza sauce… tastes like pizza for breakfast! YUM!
Fun idea; glad you are enjoying it!
Yummy Yummy in my Tummy!! Thanks for the recipe
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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?
I haven’t done that, but I think it should work.