This Spinach and Mozzarella Baked Egg Casserole is a simple, wholesome, and incredibly delicious dish that’s perfect for breakfast, brunch, or a light dinner. Packed with sautéed vegetables, fresh spinach, and melty mozzarella cheese, it’s baked to golden perfection for a satisfying and protein-rich meal. Whether you’re looking for a vegetarian main, a meal prep option, or a nourishing family favorite, this recipe delivers comfort and nutrition in every bite.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4–6 servings
Cuisine: Mediterranean-inspired, vegetarian
Ingredients
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Olive oil (for sautéing and greasing the dish)
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1 onion, chopped
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1 red bell pepper, chopped
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3 garlic cloves, finely chopped
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1 bunch fresh spinach, washed and chopped
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6 large eggs
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Salt, to taste
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Pepper, to taste
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100 g (3.5 oz) mozzarella cheese, grated
Step-by-Step Cooking Directions
Sauté the Vegetables
Heat a splash of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent and fragrant.
Add the red bell pepper and continue to cook for another 2–3 minutes until slightly softened.
Stir in the chopped garlic and cook for about 1 minute, just until fragrant—be careful not to burn it.
Add the chopped spinach and cook until just wilted, about 1–2 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
Prepare the Egg Mixture
In a large mixing bowl, crack the eggs. Season with a pinch of salt and freshly ground black pepper. Beat the eggs with a fork or whisk until well mixed and fluffy.
Add one-third of the grated mozzarella cheese into the egg mixture. Stir in the sautéed vegetables, combining everything until evenly distributed.
Preheat the Oven and Grease the Dish
Preheat your oven to 180°C (350°F). Lightly grease a medium baking dish (8×8-inch or similar) with olive oil. Be sure to coat the bottom and sides thoroughly to prevent sticking and enhance flavor.
Assemble the Casserole
Pour the egg and vegetable mixture into the prepared dish. Use a spatula to spread it evenly across the pan.
Sprinkle the remaining mozzarella cheese on top, covering the surface for a melty, golden finish.
Bake
Place the casserole in the center of the preheated oven and bake for 30 minutes, or until the eggs are fully set and the top is golden brown. A knife inserted in the center should come out clean.
Cool and Serve
Let the casserole rest for 5–10 minutes after baking. This makes it easier to slice and allows the flavors to settle.
Serve warm or at room temperature. Garnish with fresh herbs like parsley or chives if desired.
Nutritional Information (per serving – based on 6 servings)
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Calories: 195
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Protein: 13g
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Carbohydrates: 4g
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Fat: 14g
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Fiber: 1g
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Sugar: 2g
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Sodium: 230mg
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Calcium: 18% DV
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Iron: 12% DV
The Origins and Popularity of the Recipe
This dish draws inspiration from Mediterranean-style frittatas and crustless quiches—dishes known for their balance of eggs, cheese, and vegetables. These baked egg dishes are traditional in Italian, Spanish, and Middle Eastern cuisine. Over the years, they’ve gained popularity for their versatility and ability to turn simple ingredients into a hearty, elegant meal. Today, casseroles like this are staples for brunch tables, meal-prep routines, and gluten-free diets.
Reasons Why You’ll Love the Recipe
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Quick and easy – ready in under an hour
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Nutritious and filling – high in protein, low in carbs
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Customizable – swap in your favorite vegetables or cheeses
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Meal prep-friendly – stores and reheats beautifully
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Family-friendly – even picky eaters love it
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Naturally gluten-free and vegetarian
Health Benefits
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Eggs are a high-quality protein source rich in vitamins B12, D, and choline
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Spinach is loaded with iron, magnesium, and vitamin K
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Red bell peppers bring vitamin C and antioxidants
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Onions and garlic provide immune-boosting and anti-inflammatory compounds
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Mozzarella adds calcium, protein, and richness without being too heavy
This dish is a balanced, nutrient-dense meal perfect for supporting energy, digestion, and overall wellness.
Serving Suggestions
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With a green salad – like arugula with lemon vinaigrette or baby spinach with balsamic
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Alongside toast or roasted potatoes – for a heartier brunch
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With salsa or hot sauce – if you like a spicy kick
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With a dollop of Greek yogurt – for a tangy contrast
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On a sandwich – tucked into ciabatta or pita for an eggy lunch
Cooking Tips
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Use fresh spinach – or thawed frozen spinach, squeezed dry
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Beat the eggs well – to add air for a fluffy texture
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Don’t skip the sautéing step – it draws out moisture and builds flavor
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Use parchment paper – for easy cleanup if you want to lift the casserole out cleanly
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Let it rest after baking – for perfect slicing and presentation
Variations to Try
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Add cheese varieties – like cheddar, feta, gouda, or parmesan
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Make it spicy – with jalapeños, chili flakes, or hot sauce in the eggs
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Include mushrooms or zucchini – for extra veggies and texture
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Use egg whites or egg substitutes – for a lighter version
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Make it meaty – add crumbled bacon, turkey sausage, or shredded chicken
Conclusion
This Spinach and Mozzarella Baked Egg Casserole is a feel-good dish you’ll return to again and again. It’s perfect for feeding a family, fueling your week, or impressing guests at brunch. With simple ingredients and a foolproof process, you’ll have a beautiful, cheesy casserole that’s as nourishing as it is satisfying. Whether served fresh from the oven or chilled for the next day, every bite delivers a wholesome mix of vegetables, eggs, and cheese.
FAQ
1. Can I make this ahead of time?
Yes! You can fully bake it and refrigerate, then reheat slices throughout the week.
2. Can I freeze it?
Absolutely. Let it cool completely, slice into portions, wrap tightly, and freeze for up to 2 months.
3. What’s the best way to reheat it?
Use the oven at 160°C (320°F) for 10 minutes, or microwave individual slices for 1–2 minutes.
4. Can I use other vegetables?
Yes! Mushrooms, zucchini, kale, or broccoli all work well—just sauté them first.
5. Can I use a different cheese?
Definitely. Cheddar, gouda, feta, or even cream cheese can be used to change the flavor.
6. What baking dish should I use?
An 8×8-inch square or 9-inch round dish is perfect for this recipe.
7. Is it good cold?
Yes! It makes a great cold lunch or snack straight from the fridge.
8. Can I add milk or cream to the eggs?
You can. Adding 2–3 tablespoons of milk will make the eggs a little softer and custard-like.
9. Is this keto-friendly?
Yes—it’s low in carbs and high in protein and fat, great for keto diets.
10. Can I double the recipe?
Yes! Use a 9×13-inch baking dish and increase the baking time to 40–45 minutes.