5-Ingredient Spinach & Mozzarella Egg Bake

March 26, 2018


This is a super easy breakfast casserole with nothing complicated and just 4 easy ingredients. It’s great if you’re having people over, or just want a tasty low carb breakfast with leftovers.  If you’re lazy like me in the mornings, assemble it the night before and stick it in the fridge so all you have to do is pop it in the oven when you wake up!


Total Thyme: 40 minutes (10 minutes hands-on)


Serves: 6-8



Eggs: 10 large or extra large

Spinach: 1 bag washed and ready to use

Yellow or White Onion: 1/2

Shredded Mozzarella: about ½ bag or 2 handfuls

Basil: 5 leaves fresh

Salt & Pepper to taste



Pre-heat oven to 350 and grease baking pan with non-stick spray (I used an oval shaped backing dish, 10 X 13.75”. 9 x 13 would work fine)


Add some non-stick spray or a drizzle of oil to a pan and heat to medium.


Add onions to pan and cook until translucent and soft. Throw spinach in the pan and cook down until wilted.


While the veggies are cooking, crack 10 eggs into a large bowl and scramble well. Add a few shakes of salt and pepper.


Spread the cooked veggies across the bottom  of the baking dish, then pour the egg on top to cover.


Chop the basil loosely and spread throughout.


Distribute the shredded cheese evenly on top of everything.


Bake for 30 minutes or until cooked through.


Pour yourself a nice cup of coffee and ENJOY!

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