Friday, October 25, 2013

Recipe for Spinach and Mozzarella Egg Bake

Lots of spinach, mozzarella, and green onion and just enough egg to hold it together!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this delicious Spinach and Mozzarella Egg Bake is something I'd love for breakfast.  If  you ever buy those big packages of spinach from Costco and end up letting some of it go bad, keep this recipe in mind as a good way to use up the spinach!)

If you look at my recipe category section for Eggs, you'll see that I've come up with a lot of variations for South Beach Diet friendly breakfast casseroles through the years.  I make breakfast casseroles on the weekend, cut into individual servings, and keep in a container in the fridge to eat for breakfast all through the week.  I still have favorite breakfast casseroles that I make regularly, but for a while now I've been making a variation I'm calling an "egg bake."  This is a similar to a breakfast casserole, but with lots of vegetables, meat, or cheese, and just enough egg to barely hold it together.  This particular version with spinach and a generous amount of low-fat mozzarella is something I've made at least six times in the last couple of months, so I think it's officially a favorite.  I love the idea of starting out the day with a big serving of spinach, and this is so delicious you won't even think about eating something that's good for you!

I use a whole 5 oz. package of organic spinach in this, which is about 4 cups of baby spinach.

Saute the spinach just until it's barely wilted.

Then spread it out in a layer in the bottom of the 8 1/2 X 12 casserole dish.

Spread a generous layer of cheese over the spinach.  (I use this low-fat Mozzarella blend, which has only 6 grams of fat in 1/4 cup.)

No matter what else I'm using, I always add green onions!

Pour the beaten eggs over the spinach and cheese.

Then use a fork to "stir" the mixture so the spinach, egg, and cheese is well combined.

Bake about 35 minutes, or until the mixture is set and lightly browned.  Serve hot, or cut into portions to keep in the fridge and microwave for a minute or two for a quick healthful breakfast!


Spinach and Mozzarella Egg Bake
(Makes 6 servings; recipe created by Kalyn.)

Ingredients:
5 oz. organic fresh spinach (4 cups packed)
1-2 tsp. olive oil (depending on your pan)
1 1/2 cups low-fat mozzarella (I used a low-fat mozzarella blend from Costco with 6 grams of fat in 1/4 cup.)
1/3 cup thinly sliced green onions
8 eggs, beaten
1 tsp. Spike seasoning (or use any all purpose seasoning mix that's good with eggs)
salt and fresh ground black pepper to taste

Instructions:
Preheat oven to 375F/190C.  Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.  

Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes.  Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.  Layer the grated cheese and sliced onions on top of the spinach.

Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste.  (I use only a tiny pinch of salt and a few grinds of pepper.)  Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently "stir" so the eggs, spinach, and cheese are evenly combined.

Bake about 35 minutes or until the mixture is completely set and starting to lightly brown.  Let cool about 5 minutes before cutting.  (The egg bake will settle down some as it cools.)  Serve hot.  This is good with light sour cream.  I also like a little Green Tabasco Sauce sprinkled on the top.

This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week.  Don't microwave longer than 1-2 minutes or the eggs can get slightly rubbery.


South Beach Suggestions:
This recipe uses a generous amount of cheese, so it's important to use low-fat mozzarella if you're making it for the South Beach Diet.  With that caution, everything here is a  low-glycemic ingredient and this recipe would be suitable for all phases of the diet.

More Recipe Ideas with Baked Eggs:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Sausage, Mushrooms, and Feta Baked with Eggs from Kalyn's Kitchen
Broccoli, Mushrooms, Ham, and Cheddar Baked With Eggs from Kalyn's Kitchen
Cheesy Egg Casserole from Baking Bites  
Egg White Breakfast Casserole with Sausage, Spinach, and Tomatoes from Andrea Meyers
Jalapeno and Cheese Breakfast Casserole from Homesick Texan
Eggs Florentine Casserole from The Pioneer Woman Cooks
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

47 comments:

Dree said...

My grandmother made a baked frittata that was very similar. She used chard from the garden rather than spinach. Yum yum!

Kalyn said...

Dree, I would love it with chard as well!

Joanne said...

I adore spinach to begin with so starting my day of with a good serving sounds good to me! Especially with cheese :)

megan @ whatmegansmaking said...

I need to make more egg bakes like this. I generally do frittatas for quick dinners (similar to this), but I want to try this so I can microwave for quick breakfasts like you mentioned! :)

Kalyn said...

Joanne, those are my thoughts exactly!

Megan, I love having breakfast all ready in the fridge!

Julie said...

Kalyn, Have you ever made this type of recipe with egg whites only?

Kalyn said...

Julie, I haven't but I am sure it will work. It would be just like an egg white omelet.

RecipeGirl said...

My husband is going to be so happy that I found this! On our menu for this weekend for sure! Thanks Kalyn :)

Kalyn said...

Thanks Lori; hope you enjoy it!

Nicole, RD said...

This looks delicious! Perfect for a quick weekday breakfast to reheat!

kdub said...

Kalyn, would it be possible to substitute fresh mozzarella here? I love the buffalo-style, fresh mozzarella. Wondering if anyone has tried it.

Taste and Tell said...

I know I'd love this, and I love your idea to make a breakfast bake to eat all week long. Perfect for a quick breakfast!

Kalyn said...

So glad people are liking this.

Kdub, I've use fresh mozzarella in frittatas, so I can't imagine why it wouldn't work here but haven't tried it myself.

El said...

Wow!! I love this so much. I also love all the other egg casserole recipes you have linked there. I also make a big batch of something for breakfast all week and this will definitely do the trick. Thank you so much for sharing.

Dr. Awkward said...

I have been following your blog for a couple of weeks now and I just wanted to tell you how much I love it! Your recipes are really easy to follow, great photos and I appreciate the focus on healthy eating. My favorite so far has been the yam & black bean burritos. Looking forward to reading (& trying) more of your recipes. Keep up the great work!

Donna said...

Perfect for a Shamrock Day breakfast!

The Mommy said...

I'm lazy, so making this much just for myself and then having to cut it up and store for the week seemed like a lot of extra work. I have a set of custard cups with lids so I followed your instructions and used 6 cups instead of the casserole. I also used a cheddar/jack blend since it's what I had. Made this SO much more convenient! Once they where cooled I simply put the lid and in the refrigerator they went. In the morning I just grabbed one, put it in my lunch bag, and had it at my desk at work. Just a suggestion.

Kalyn said...

Great idea to cook it in a custard cup that has a lid!

Sue said...

We made this for breakfast today and it is delicious. We did, however, add a handful of sun dried tomatoes for a little extra color and flavor. Highly recommended if you have some on hand.

Kalyn said...

Sue, that sounds like a nice variation!

kdub said...

I will give it a try. BTW, love your site!!

Kalyn said...

Thanks!

Cassandra said...

First-time visitor here...I made this for brunch today, and it was excellent! Even better, I have breakfast ready-made for the next several days. :) Thanks!

Great blog, by the way....I'll be back!

Kalyn said...

Thanks Cassandra! Welcome, and so glad you enjoyed it!

Michelle said...

Will be making this tonight for breakfast on the run. Sounds yummy and simple and thats what this working girl needs. Thanks for posting this. :)

Michelle said...

I just made this. And tasted it. Boy is this good!!!!

Kalyn said...

Ah Michelle, so glad you enjoyed it!

kc chick said...

Thank you so much for the delicious recipe, Kalyn! I made this for dinner tonight, and my 14-year-old girl and 17-year-old boy loved it (hubs is out of town, but I know he'd love it too). So did I, of course!I recommended the recipe to my vegetarian friend as well.

Kalyn said...

So glad you enjoyed it!

Anonymous said...

Looks great! Would it work using Egg Beaters?

Kalyn said...

I haven't tried it with Egg Beaters, but I think it would work.

boobah said...

Hey Kalyn

I found your blog through this recipe on Punchfork. Not into any particular diet - just thought it looked yummy, and it was!

I made them as individual servings in ramekins as a way of using up some leftover stuff I had in the fridge. I only made 2 and had intended eating the other for breakfast but it got snaffled up straight away! Guess that happens when you share a house! Will definitely be making these again. I'm thinking of adding in some chopped bacon next time!

Great blog!

Michelle said...

Just wanted to say I made this about 4 times already. I change the spices and cheese and added Apple Gate bacon the last time. Yum. By mistake I didn't saute the spinach or onions and it came good anyways. Just one step to omit.(the bacon also wasn't cooked before)

Kalyn said...

Michelle, so glad you're enjoying it!

Cathy - wheresmydamnanswer said...

I made this last week and added some mushrooms and it was amazing - It lasted the whole week and was a huge time saver for me in the morning! Thank you

Jaime said...

This looks great. My only hesitation is using the Spike seasoning since it's MSG. I have kids. MSG crosses the blood brain barrier and is a neuro-exciter. Not exactly "kid food". I will try it with some other real herbs and spices.

Thanks!

Kalyn Denny said...

Jaime, I believe everyone should be allowed to make their own food choices, and after writing This Piece About MSG for BlogHer.com, I am convinced it is safe (as are many food experts.) However, of course you are free to substitute anything you wish when you make the recipe.

belleabu said...

I found this via pinterest and LOVE it. I have made this several times and will continue to make. Very easy to make. I've shared this recipe with friends! I sprinkle with some hot sauce yum!

Kalyn Denny said...

So glad you have been enjoying it so much!

HDNYC said...

First-time visitor - love your website! This recipe was great and super easy! My husband and I both loved it. We changed it a bit because I didn't have some of the ingredients. Instead of green onion, I added onion powder. I added sundried tomatoes, after seeing an earlier suggestion for this in the comments. I also added garlic powder, basil, oregano, and red pepper flakes. This is a healthy way to get some extra veggies, and it's a pretty and impressive-looking dish.

carherine lewis said...

So glad to find this site! South Beach is a way of life in our house, it's always nice to find new recipes. Will be trying this breakfast casserole very soon! Thanks again!

Kendra said...

I just made this and it was so yummy! I added feta and parmesan cheese to it.

Kim | Just For Clicks Blog said...

I recently made this for my friends for a back-to-school breakfast. It was a huge hit as we all wanted something comforting and delish.... but something healthy! Great recipe!!!

modabella said...

Hello, I wanted to make this recipe using egg whites, can you tell me how much I should substitute for the whole eggs please

Kalyn Denny said...

Sorry I really don't know but I bet you can find the conversion by searching Google.

laxmom said...

Hi: I was wondering if I was able to bake this and then freeze it. Reheat it when I am ready to serve at a later date?

Kalyn Denny said...

You can freeze but it changes the quality of the egg bake a lot. I prefer to cook, store in the fridge, and then reheat.

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