Spinach and Mozzarella Egg Bake (Video)

This Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together! This tasty breakfast idea is low-carb, Keto, gluten-free, low-glycemic, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.

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Watch the video to see if you’d like to make Spinach and Mozzarella Egg Bake!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

If you look at my recipe category section for Eggs, you’ll 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, cut into individual servings, and keep in a container in the fridge to eat for breakfast all through the week. I still have favorite breakfast casseroles that I make regularly, but for a while now I’ve been making a variation I’m calling an egg bake. This Spinach and Mozzarella Egg Bake is a similar to a breakfast casserole, but with lots of vegetables, meat, or cheese, and just enough egg to barely hold it together.

This particular egg bake with spinach and a generous amount of mozzarella is something I’ve made at least six times in the last couple of months, so I think it’s officially a favorite.  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 think about eating something that’s good for you!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

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. Then spread it out in a layer in the bottom of the 8 1/2 X 12 casserole dish. Spread a generous layer of cheese over the spinach. No matter what else I’m using, I always add green onions!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

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.

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

Serve hot, or cut into portions to keep in the fridge and microwave for a minute or two for a quick healthful breakfast!

More Recipe Ideas with Baked Eggs:

Egg White Breakfast Casserole with Sausage, Spinach, and Tomatoes ~ Andrea Meyers
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen
Jalapeno and Cheese Breakfast Casserole ~ Homesick Texan
Kale, Bacon, and Cheese Breakfast Casserole ~ 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

Ingredients:

  • 5 oz. organic fresh spinach (4 cups packed)
  • 1-2 tsp. olive oil (depending on your pan)
  • 1 1/2 cups mozzarella (I used a mozzarella blend from Costco; use regular or part-skim Mozzarella, your choice)
  • 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

Directions:

  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.  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.
  3. Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste.  (I use only a tiny pinch of salt and a few grinds of pepper.)  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.
  4. 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 is good with sour cream.  I also like a little Green Tabasco Sauce sprinkled on the top.
  5. 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.

Recipe created by Kalyn.

All images and text ©

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, most of whom would prefer full-fat cheese.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Spinach and Mozzarella Egg Bake found on KalynsKitchen.com