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.
Next I quickly sliced the green onions. I like both the white and green ends of green onions, but feel free to use one or the other to your preference. They should be thinly sliced.
To the six eggs I added salt, pepper and red pepper flakes before whisking them together.
I added the heavy cream to the eggs and whisked again until fully incorporated.
Next I sautéed the spinach in some butter over medium high heat until gently wilted. Spinach naturally cooks down to a fraction of its original size; keep a close eye on it because you still want a significant amount of spinach in your casserole.
I sprayed my 8×8 glass baking dish with non-stick spray and began layering it with the spinach on the bottom.
Next I added all the mozzarella cheese on top.
Then I sprinkled the green onions over the cheese. This is easy, right?
Finally I poured the eggs over top and used a fork to stir the ingredients together slightly. I wanted to be sure there was sufficient cheese, eggs and spinach in each bite. Into the oven it went until the eggs were fully set and the top was golden brown. The hardest part of this recipe is waiting for it to finish baking. I recommend letting it sit for 5 minutes after pulling it out of the oven to let the casserole finish setting (it may be a little puffy when you pull it out) and then serve it immediately. This re-heats wonderfully, though I’m not sure how many leftovers you’ll have! I also added a dollop of sour cream on top of mine and sprinkled with a few more slices of fresh green onion, too. The egg bake is light and fluffy but packed with flavor that everyone will enjoy. What are your holiday meal traditions? Share with me below!
Spinach Mozzarella Egg Bake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serving Size: 1
- 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
- 1tsp red pepper flakes
- Pre-heat the oven to 375°F and spray an 8×8 baking dish with non-stick spray.
- Thinly slice green onions.
- Crack the eggs into a bowl; add salt, pepper and red pepper flakes and whisk.
- Add heavy cream to the eggs; whisk until fully incorporated.
- Over medium high heat, sauté the spinach in butter until slightly wilted.
- Add the spinach to the bottom of the baking dish.
- Top with all of the mozzarella cheese.
- Sprinkle green onions.
- Pour eggs over top; use a fork to gently stir the ingredients together slightly.
- Bake for 35 minutes until eggs are fully set and golden brown on top.
Per serving: 339 calories, 2g total carbs, 1g net carbs, 24g fat, 22g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)