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 is one of the most popular breakfast recipes on the blog; enjoy!
PIN Spinach and Mozzarella Egg Bake to make it later.
If you check out my ingredient category for Eggs, you’ll see a lot of low-carb and keto breakfast casseroles that are similar to this Spinach and Mozzarella Egg Bake. I make breakfast casseroles on the weekend for Weekend Food Prep, cut it into individual servings, and keep in a container in the fridge to eat for breakfast during the week.
But this simple breakfast casserole with 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 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 breakfast idea! 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!
What ingredients do you need?
- fresh spinach
- olive oil
- grated mozzarella cheese
- green onions
- eggs
- 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. That means 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.
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:
(Scroll down for complete printable recipe with nutritional information.)
- I use a whole 5 oz. package of organic spinach in this, which is about 4 cups of baby spinach.
- Cook the spinach just until it’s barely wilted.
- Then spread it out in a layer in the bottom of the 8 1/2 inch x 12 inch casserole dish. Any size that’s close will work.
- Spread a generous layer of cheese over the spinach. No matter what else I’m using, I always add green onions!
- 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 35 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 healthful breakfast!
More Recipes for Baked Eggs:
Baked Eggs with Asparagus and Parmesan ~ Kalyn’s Kitchen
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen
Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a 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
This low-carb Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together!
Ingredients
- 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
Instructions
- 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.
- 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.
- Beat the eggs with Spike Seasoning (affiliate link) (or other seasoning mix) and salt and fresh ground pepper to taste.
- 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.
- Bake about 35 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.
Notes
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:
Yield:
6Serving Size:
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Spinach and Mozzarella Egg Bake This is a great recipe for any other type of low-carb eating plan, and low-carb or keto diet plans would use full-fat cheese for this and wouldn’t even mind a bit more cheese! The recipe uses a generous amount of cheese, so 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 to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2012, and for such a simple dish it’s been hugely popular on the blog. It was last updated with more information in 2021.
198 Comments on “Spinach and Mozzarella Egg Bake”
Made this morning. Great!, loved it.
So glad you liked it!
There is NO way that 5 oz of fresh spinach cooked and drained makes 4 packed cups! This reuires way more spinach. Other than that it is good.
The spinach from a 5 oz. package fills a 4 cup measuring cup for me, if I pack it down a bit. I guess it depends on your interpretation of the word “packed”. I think I’ll remove that word to avoid confusion. Either way, I made this with a 5 oz. package. Use more spinach if you prefer, of course!
I made this split between an 8″x8″ square and a 9″ glass casserole round. Afraid I’d overcook it, I set the timer for 25 minutes, poked it, didn’t reset the timer, but took it out a few minutes later. It was thinner than I anticipated (I often pre-bake omelet ingredients in a muffin tin to make mornings easy in my house) but quite perfect. I don’t have Spike, but my husband and I use steak seasoning a lot, so I tossed that in without measuring it. It seemed like it was missing something and honestly I think my taste buds were looking for meat. If reheating the leftovers tomorrow is eventful, I’ll write again, but I suspect putting the pan back in the oven with a splash of water to keep the oven air humid will be just fine. I fully anticipate making this often, but likely with a small helping of browned sausage meat and/or diced ham cubes. Thanks for the inspiration!
If you enter “Breakfast Casseroles” into the search bar you will find many, many breakfast casserole options like this with meat. You might like one of those.
Hi,
I don’t have an 81/2×12 dish to bake it in. What size can I use, so it’s not too thin or too smal and uncooked. If I use a bigger baking dish, should I add spinach, eggs, or cheese.
Thank you
I wish I knew what size dish you do have so I could tell you better how to adjust. But yes, if your dish is larger just add a bit more spinach, egg, and cheese. And if it’s smaller decrease each of them slightly. You will need to slightly adjust the cooking time, but probably not too much.
Thank you very much. We made it today, and it was delicious. I used a 9×13 dish
So glad you enjoyed it!
Kids loved it. very good and easy recipe, i tried it last night
Glad you liked it.
Sorry, I just saw it is also listed as SBD phase 1 compliant. My error
Why is the SBD phase 2…all the ingredients are SBD phase 1 compliant, if you use the part skim mozzarella.
Made it this morning for bunch, turned out perfect! I did it with 11 eggs instead of 8 because I’m not watching carbs and the consistency was spot on!
So glad you enjoyed!
Great!
Love your skills
keep sharing things like this.
I added onion, mushrooms, sausage, and Cheyenne pepper (and 4 extra eggs to compensate for the extra volume in the pan).
So good!! I’ll definitely make this again.
That sounds like a tasty variation.
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Use any seasoning that is good on eggs!
What can you use if you don’t have Spike seasoning?
any idea the nutritional info on this?? I loved it!!
Glad to hear you enjoyed it. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
BTW Kristy, Yummly is not always 100% accurate but the nutritional info for this recipe looks good to me.
Which Spike Seasoning did you use? I see a couple different options when searching.
I agree that Spike has made it unnecessarily complicated by making their packages all look similar. The one I use is labeled “original Spike”. It is this one if you want to see the product on Amazon, also comes in jars.
What would be a good substitute for this spice as it is not in Canada?
It says in the recipe: 1 tsp. Spike seasoning (or use any all purpose seasoning mix that’s good with eggs).
Can I make this a day ahead of time & then bake it the next day?
I haven’t done it that way but I think it might work. The only caution I’d give is that you probably need to let it come to room temperature after it’s been in the fridge overnight, otherwise the cooking time will definitely be off. But as I said, I haven’t done it so I don’t know for sure.
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This is so nice!!! I made and we had it at a picnic and everyone wanted seconds! I added a tiny amount of chilli flakes for a kick and now I have to share this page with everyone at the picnic!
Thanks for the shout-out, so glad you enjoyed it!
Looking forward to making this delicious recipe next week. Was trying to watch the video and didn’t see any place to click on it. Where is the video arrow? Thanks.
Hope you enjoy Joan! Videos should start automatically so if that didn’t happen something must have been wrong but it worked for me just now.
This looks yummy. I will put it on the menu for next week. The only thing is, I like to freeze portions of food, so my husband can bring it to work and reheat it in the microwave. Now most egg recipes I tried to freeze, become very soggy after thawing. Any recommendations to avoid this?
Thanks Brigitte.
I don’t recommend freezing for this recipe, but it will keep in the fridge for at least a week, probably longer.