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Spinach and Mozzarella Egg Bake

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A plate with spinach mozzarella egg bake on it. Text that says "Spinach and mozzarella egg bake"

This Spinach and Mozzarella Egg Bake is one of my favorite recipes for breakfast.

It doesn’t take a lot of time to make, with only 3 main ingredients, and isn’t too bad for you health-wise! For all you low-carb friends, this is the perfect breakfast.

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.

A plate with spinach mozzarella egg bake and a bowl of salad

One egg has about 6 grams of protein, so this recipe packs a huge protein punch.

This egg casserole is also super easy to meal prep so you have breakfast to eat the entire week. It’s really good the next day, heated in the microwave or the oven.

Is this your first time doing meal prep? Don’t be intimidated- I have a whole guide on meal prep for beginners!

How do you Make Spinach Mozzarella Egg Bake?

A stovetop with ingredients for spinach mozzarella egg bake: Eggs, spinach, mozzarella cheese, olive oil, garlic powder, salt, and pepper

This great recipe only contains a few ingredients:

  • Eggs
  • Olive oil
  • Fresh spinach (Frozen spinach might work, but you’ll need to squeeze out excess moisture first)
  • Mozzarella cheese
  • Garlic powder (Onion powder would work well too)
A large pan with olive oil and spinach inside

Add olive oil to a large skillet and saute the spinach on medium-high heat until mostly wilted.

A large bowl with cracked eggs and garlic powder

In a large bowl, whisk the eggs and garlic powder powder.

A large bowl with mixed eggs, mozzarella cheese, and spinach

Add the spinach and mozzarella cheese, and stir to combine.

Unbaked spinach mozzarella egg bake in a casserole dish

Pour the egg mixture in a greased 9×13 casserole dish, stirring gently to make sure everything is laid out evenly.

Cooked spinach mozzarella egg bake in a casserole dish

Place in the preheated oven. Bake at 375 degrees for 30-35 minutes until the eggs are fully cooked and a knife in the center of the casserole comes out clean.

Spinach mozzarella egg bake on a plate, with a bowl of salad

Let it cool slightly, then cut into 4-6 individual servings. You can eat it right away or store in the fridge, after it’s cooled to room temperature, for the next morning.

What can you eat with this?

Some people like to add sour cream on top for extra fat. Sometimes even a sprinkle of Parmesan cheese.

If you’d like to add some carbs to this, have an English muffin or some toast. Fresh fruit would go nicely, as well!

Can you use egg whites instead?

I haven’t tried it, but I’m sure it would work. Keep in mind that the egg yolks have plenty of healthy fat- so make sure you get your fat source elsewhere.

What substitutions can I make?

What I love about this recipe is how easy it is to add or change ingredients. Here are some examples:

  • Instead of mozzarella cheese, you can use feta cheese or even shredded Parmesan.
  • Add some lean meat like turkey sausage for even more protein!
  • Add other seasonings: Italian seasoning, red pepper flakes, fresh herbs, black pepper, whatever you like.
  • Cook a yellow onion with the spinach mixture, or add green onions to the casserole dish before baking.

Other Breakfast Casserole Recipes

Want more like this? Check out these other delicious recipes!

Spinach and Mozzarella Egg Bake

Spinach and Mozzarella Egg Bake

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This spinach and mozzarella egg bake is an easy and delicious breakfast that comes together quickly! Low carb and super filling, too!

Ingredients

  • 8 eggs, beaten
  • 4 cups spinach
  • 1 1/2 cups shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil

Instructions

  1. Preheat the oven to 375 degrees.
  2. Pour oil in a frying pan and saute the spinach until mostly wilted.
  3. In a large bowl, beat the eggs with onion powder. Add the spinach and mozzarella cheese, stirring gently to combine.
  4. Pour the egg mixture into a greased 9x13 casserole dish.
  5. Bake for 30-35 minutes until fully cooked.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 393mgSodium: 488mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 26g

Pam Ferdinand

Thursday 26th of March 2020

This egg bake is one of my stand-by favs! I have a restricted diet, and I've substituted liquid eggs (no cholesterol) for whole eggs. It still tastes great, and it's not just for breakfast in my house.

Jaime

Thursday 26th of March 2020

Awesome!! We eat it for dinner too; it's so good any time of day. =)

Nicole

Friday 9th of December 2016

You always do a great job of providing healthy, inexpensive, and tasty recipes on your blog. It is much appreciated!

Jaime

Saturday 10th of December 2016

Thank you, Nicole, I appreciate that!

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