Spinach Egg Bake Recipe
This simple Spinach Egg Bake packs a powerhouse of protein and fiber in every flavor-filled serving! Perfect for meal prep, breakfast sandwiches, or a simple Sunday breakfast everyone will love! Meanwhile, you’ll love how easy it is to make this perfect breakfast bake.
Servings: 9
Ingredients
- 10 eggs
- 8 oz diced green chiles
- 1/2 cup milk
- 1 tsp salt
- 2 cups shredded mozzarella cheese divided
- 3 cups fresh baby spinach
- 1 bunch green onions thinly sliced
Instructions
- Preheat oven to 375 degrees F. Spray a 9x13 baking dish with cooking spray and set aside. In a large bowl, whisk the eggs.
- Add green chiles, milk, salt, 1 ½ cups of shredded cheese, spinach and green onions to the egg mixture. Pour egg mixture into the prepared baking dish. Bake in the preheated oven for 35 minutes.
- Sprinkle the remaining 1/2 cup of cheese over the top and bake for an additional 10 minutes.
- Remove from the oven once a nice golden brown layer forms on the top. Let sit for 10 minutes and enjoy!
Notes
- I like to use baby spinach because the leaves are a little more tender.
- You can use frozen spinach, but I highly recommend letting it thaw overnight or defrosting it in a microwave, then squeezing out the excess water content through a cheesecloth or sieve before adding it to the rest of the ingredients.
- Add other favorite breakfast ingredients like chopped, cooked bacon or diced ham pieces.
- Add fresh herbs or sliced sun-dried tomatoes for a boost of flavor.
- Make sure you let the casserole cool for at least 10 minutes before digging in so everything has a chance to set.
- You can sub chives for the scallions. You can also use some small diced white or yellow onion in place of the green onion. I don’t recommend red or purple onions as they tend to leach their color.
- You can use a muffin tin instead of a baking dish to make egg muffins. Cooking time will differ.