Spinach and Mozzarella Egg Bake

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!

This Spinach and Mozzarella Egg Bake is one of my favorite go-to breakfast recipes. It’s incredibly easy to make, with only 3 main ingredients, and isn’t too bad for you health-wise! Nowadays, when I look for a breakfast item, it needs to be high in protein, and eggs are one of the cheapest protein sources for breakfast. I’ve been getting a dozen eggs for between $.59 and $.89 cents recently, so you know I’ve been buying and eating a ton!

If you find this isn’t quite enough food for breakfast (When I do my morning workouts, it usually isn’t), grab an English muffin or banana to round it out. That’s usually enough for me! I’ve even added a roll of ground sausage to this recipe and that makes it amazing and keeps me full for quite awhile. Plus you get your veggies in early on, which is always a plus! Enjoy this delicious breakfast!

Today’s recipe combines three of my favorite things in one easy-to-make dish: spinach, cheese and eggs.  This is a fantastic savory casserole that I would happily eat for breakfast lunch or dinner.  It’s easy enough to make after a long day at work but also a satisfying meal to make for Sunday brunch, too.  Sometimes it’s nice to have meat-free options that still fit ketogenic macros (low carb, high fat, moderate protein); this egg bake certainly fits the bill.  In my other breakfast casserole post, I mentioned my family’s tradition of having Oklahoma Brunch Eggs every Christmas morning between opening stockings and presents.  This would be a great festive casserole alternative for Christmas brunch due to the bright green spinach!

I began by pre-heating my oven to 375°F and gathering the necessary ingredients for the recipe.  As with the majority of my recipes, I truly enjoy creating easy-to-make delicious recipes that have minimal ingredients yet still taste great.


  • 6 large free range eggs
  • 5oz (about 4 cups) fresh baby spinach
  • 6oz (about 2 cups) shredded mozzarella cheese
  • 1/3c heavy cream
  • 1tblsp butter
  • 0.5oz (about 2tblsp) green onions
  • 1/2tsp salt
  • 1/2tsp pepper
  • Optional
  • 1tsp red pepper flakes


  1. Pre-heat the oven to 375°F and spray an 8x8 baking dish with non-stick spray.
  2. Thinly slice green onions.
  3. Crack the eggs into a bowl; add salt, pepper and red pepper flakes and whisk.
  4. Add heavy cream to the eggs; whisk until fully incorporated.
  5. Over medium high heat, sauté the spinach in butter until slightly wilted.
  6. Add the spinach to the bottom of the baking dish.
  7. Top with all of the mozzarella cheese.
  8. Sprinkle green onions.
  9. Pour eggs over top; use a fork to gently stir the ingredients together slightly.
  10. Bake for 35 minutes until eggs are fully set and golden brown on top.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel