Description
This savory spinach and mozzarella egg bake is a high-protein, veggie-packed breakfast or brunch dish made with simple ingredients like eggs, mozzarella cheese, fresh herbs, and spring onions. Quick to prepare and easy to customize, this baked egg casserole is perfect for meal prep or feeding a crowd.
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
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a baking dish with butter or oil.
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In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth.
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Stir in flour, ensuring the mixture stays lump-free.
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Fold in chopped spring onions and parsley.
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Pour the mixture into the prepared baking dish and spread evenly.
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Sprinkle shredded mozzarella over the top.
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Bake for 20–25 minutes, or until the eggs are set and the top is golden.
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Let cool for a few minutes before slicing and serving.
Notes
Substitute mozzarella with feta for a tangier flavor.
Add mushrooms, bell peppers, or jalapeños for variation.
To make it gluten-free, use a gluten-free flour blend.
Can be made ahead by preparing the mixture the night before.
Freezes well and reheats easily for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 4 servings
- Calories: ~250 kcal
