prep time 10 MINUTES
cook time 25 MINUTES
total time 35 MINUTES
This low-carb Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together!
INGREDIENTS
- 12 oz. organic fresh spinach
- 2 tsp. olive oil
- 2 cups grated mozzarella cheese
- 1/2 cup thinly sliced green onions
- 12 eggs, beaten
- 2 tsp. Spike seasoning (or use any all purpose seasoning mix that’s good with eggs)
- fresh ground black pepper to taste
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INSTRUCTIONS
- Preheat oven to 375F/190C. Spray a 9 inch X 13 inch 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.
- Season with Spike Seasoning (affiliate link) and fresh ground pepper to taste.
- Beat the eggs until they’re well combined.
- Pour eggs over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined.
- Bake about 25-30 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 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.
NOTES
This is good with sour cream. I also like a little Green Tabasco Sauce sprinkled on the top.
Recipe created by Kalyn.
NUTRITION INFORMATION
Yield
8
Serving Size
1Amount Per ServingCalories214Total Fat15gSaturated Fat6gTrans Fat0gUnsaturated Fat7gCholesterol301mgSodium697mgCarbohydrates3gFiber1gSugar1gProtein17g