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Spinach Mozzarella Egg Bake – Easy Breakfast
Anousha Zain

Spinach Mozzarella Egg Bake

This Spinach Mozzarella Egg Bake is a wholesome, protein-packed breakfast that's perfect for busy mornings or weekend brunch. Fresh spinach, creamy mozzarella, and fluffy eggs come together in one easy-to-make casserole. It can be prepared ahead of time and reheated for quick meals throughout the week. Serve it with toast, fruit, or a fresh salad for a complete meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 2 cups fresh spinach chopped
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup milk
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • Nonstick cooking spray or butter for greasing the baking dish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9x9-inch baking dish.
  3. Heat olive oil in a skillet over medium heat.
  4. Sauté the onion for 3–4 minutes until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the spinach and cook until wilted.
  7. Remove the skillet from the heat and allow the mixture to cool slightly.
  8. In a large bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning.
  9. Stir in the mozzarella cheese and Parmesan cheese.
  10. Fold the cooked spinach mixture into the egg mixture.
  11. Pour the mixture evenly into the prepared baking dish.
  12. Bake for 30–35 minutes or until the center is set and lightly golden.
  13. Let the egg bake rest for 5 minutes before slicing.
  14. Serve warm and enjoy.

Notes

  • Use frozen spinach if preferred; thaw and squeeze out excess moisture first.
  • Add cooked bacon, sausage, or ham for extra protein.
  • Cheddar, Monterey Jack, or feta can replace the mozzarella.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat individual slices in the microwave for 30–60 seconds.
  • This recipe is great for meal prep and freezes well for up to 2 months.

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