Savory Spinach and Mozzarella Egg Bake

Name: Savory Spinach and Mozzarella Egg Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 chicken eggs; 1/2 teaspoon salt; 100 ml milk; 3 tablespoons flour; 28 g (1 oz) spring onions, chopped; 28 g (1 oz) parsley, chopped; Black pepper, to taste; 85 g (3 oz) mozzarella cheese, shredded

Isabella

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This savory spinach and mozzarella egg bake is a simple yet satisfying dish that makes a perfect breakfast or brunch option. It’s packed with protein, loaded with fresh herbs, and topped with gooey melted mozzarella. Every bite is rich in flavor, but the preparation is quick and easy—just mix, bake, and enjoy.

Why You’ll Love This Recipe

I love how this dish comes together with just a few everyday ingredients. The eggs make it hearty and filling, while the fresh parsley and spring onions bring brightness and a bit of texture. Mozzarella adds that creamy, melty touch on top, making it a comfort meal I can whip up in under an hour. It’s great for meal prep, too—I just slice and store it for quick, protein-packed breakfasts all week long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 chicken eggs

1/2 teaspoon salt

100 ml milk

3 tablespoons flour

28 g (1 oz) spring onions, chopped

28 g (1 oz) parsley, chopped

Black pepper, to taste

85 g (3 oz) mozzarella cheese, shredded

Directions

I start by preheating my oven to 350°F (175°C) and greasing a baking dish lightly with butter or oil.

In a medium bowl, I whisk together the eggs, milk, salt, and black pepper until smooth.

I stir in the flour, making sure the mixture stays lump-free.

Then, I fold in the chopped spring onions and parsley for that fresh, herby flavor.

I pour everything into the prepared baking dish and spread it out evenly.

Next, I sprinkle the shredded mozzarella evenly on top.

I bake the dish for 20-25 minutes, or until the eggs are fully set and the top turns golden and slightly crisp.

Once it’s out of the oven, I let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Calories per serving: Approximately 250 kcal

Variations

I sometimes swap mozzarella for feta if I want a tangier flavor. Adding sautéed mushrooms or diced bell peppers gives this dish more body and a colorful twist. For a spicier version, I mix in a dash of chili flakes or chopped jalapeños. If I’m serving a crowd, I double the recipe and bake it in a larger dish.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop a slice in the microwave for about 30-60 seconds or warm it in the oven at 325°F (160°C) until heated through. This bake also freezes well—wrapped tightly, it can last up to a month in the freezer.

FAQs

How do I know when the egg bake is done?

I check if the center is set and no longer jiggly. The top should be golden with slightly crispy edges.

Can I use frozen spinach instead of fresh?

Yes, but I make sure to thaw and squeeze out all excess moisture before mixing it in.

What kind of baking dish works best?

I usually use a small to medium-sized glass or ceramic baking dish, about 8×8 inches, for even cooking.

Can I make this ahead of time?

Absolutely. I prepare the mixture the night before, store it in the fridge, and bake it fresh in the morning.

Is this dish gluten-free?

Not as written, since it includes flour. But I can substitute with a gluten-free flour blend to make it work.

Conclusion

This savory spinach and mozzarella egg bake is a dependable, flavorful recipe that I keep coming back to. It’s nutritious, satisfying, and versatile enough to adapt to whatever I have on hand. Whether I’m feeding guests at brunch or prepping meals for the week, this bake never disappoints.

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