Spinach And Cheddar Egg Bake
This spinach cheddar egg bake proves breakfast doesn’t have to be boring to be good for you! This dish is a delicious way to get an extra helping of leafy greens into the day with no complaints from your crew!
I don’t know what it is, but there’s something about breakfast, and breakfast foods in general, that has all my guys (husband included) running for the table.
They like breakfast for breakfast, for brunch, or even for ‘brinner’ (what they’ve dubbed breakfast for dinner).
Me? Well, I could take or leave breakfast.
And when I am the one making breakfast, no matter what time of day, I like to keep it simple so I’m not making multiple complicated dishes.
This spinach cheddar egg bake is perfect for people like me who don’t want to fuss with lots of extra work to get a good breakfast on the table.
It is easy to throw together, good for you, and delicious.
I’ve found that sometimes simple just tastes better.
Plus, it gets bonus points for easy clean up!
Ingredients
To make this you’ll need:
- Spinach– Use fresh spinach and pack it in when you’re measuring it out. You want each and every bite to have some of this powerhouse green.
- Olive oil
- Cheese– The recipe calls for shredded cheddar or Mexican blend, but mozzarella, Swiss or provolone would all be *chef’s kiss* delicious.
- Thinly sliced green onions– Or diced white onions
- Eggs– Beaten
- Salt and pepper– To taste
How to Make
This cheesy spinach egg bake is super easy to throw together.
Start by preheating oven to 375 degrees and spraying a 9×13 baking dish with non-stick cooking spray.
Set the baking dish aside.
While the oven preheats, heat the oil in a large non-stick frying pan.
When the oil is hot and shimmery, cook all the spinach, stirring until just wilted, about 2 minutes.
Once the spinach is wilted, spread it out evenly in the bottom of the casserole dish.
Sprinkle the onions evenly out over the spinach, followed by the shredded cheese.
Then crack all the eggs into a mixing bowl and salt and pepper them to taste.
Lightly beat the eggs to combine them.
Then, pour the eggs out over the spinach, cheese, and onions.
Using a butter knife, give it a quick swirl around the pan to help the eggs settle and ingredients combine.
Bake about 35 minutes or until the mixture is completely set and starting to slightly brown.
Let it cool about 5 minutes before cutting and serving.
Enjoy!
Storing Leftovers
One of the perks of this spinach egg bake is that it makes amazing leftovers.
You can store leftovers in an airtight container in the fridge or covered right in the casserole dish for up to 4 days.
Reheat it in the microwave or in a hot oven until warmed through.
Can I freeze a spinach cheddar egg bake?
Yes!
You can freeze individual portions of this to make for a really easy grab and go breakfast.
To do it, bake the eggs according to the instructions and let the casserole cool.
Slice it into individual portions and put each portion in an airtight freezer bag.
Freeze for up to 3 months, heating in the microwave when ready to eat.
Is egg with spinach healthy?
You bet it is!
Eggs pack tons of protein and vitamins like B-12 and vitamin D.
And Popeye was onto something when he ate his spinach!
This leafy green is high in calcium, iron, magnesium, and vitamin A.
Tips and Tricks
- Don’t skip some form of onion be it the green onions or diced white onion. They add tons of flavor to the dish.
- You could add extra flavor by playing with seasonings. Adding garlic (fresh, crushed garlic or garlic powder), red pepper flakes, or chili powder would all be yummy additions.
- Want more veggies? Mix in sauteed mushrooms or even finely chopped broccoli.
- Our favorite way to enjoy this egg bake is with a few dashes of hot sauce on top of each slice.
Other Easy Egg bakes
This spinach cheddar egg bake is an easy way to start the day off on a healthy note and sneak greens into your family’s bellies.
Make it and enjoy!
Looking for other easy egg bakes?
Try these:
- Farmer’s Breakfast Casserole
- Amish Breakfast Casserole
- Italian Breakfast Bake Casserole
- Chile Rellenos Breakfast Casserole
If you’ve tried this SPINACH AND CHEDDAR EGG BAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Spinach Cheddar Egg Bake
Ingredients
- 4 cups packed spinach
- 1 tsp olive oil
- 1 1/2 cups shredded cheddar cheese a mexican blend or mozzarella are also delicious
- 1/3 cup green onions thinly sliced (or diced white onion)
- 12 eggs lightly beaten
- salt & pepper to taste
Instructions
- Preheat oven to 375 degrees, and spray a 9x13 baking dish with non-stick cooking spray.
- Heat the oil in a large non-stick frying pan. Add all the spinach and stir until just wilted, about 2 minutes.1 tsp olive oil, 4 cups packed spinach
- Transfer the spinach to the casserole dish, spreading out so that the bottom is covered.
- Sprinkle the onions evenly out over the spinach, followed by the shredded cheese.1/3 cup green onions, 1 1/2 cups shredded cheddar cheese
- Salt and pepper the eggs, to taste.salt & pepper, 12 eggs
- Pour the eggs out over the spinach, cheese, and onions.
- Using a butter knife, give it a quick swirl around the pan to help the eggs settle and ingredients combine.
- Bake about 35 minutes or until the mixture is completely set and starting to slightly brown.
- Let cool about 5 minutes before cutting and serving to allow everything to settle.
Notes
- Don't skip some form of onion be it the green onions or diced white onion. They add tons of flavor to the dish.
- You could add extra flavor by playing with seasonings. Adding garlic (fresh, crushed garlic or garlic powder), red pepper flakes, or chili powder would all be yummy additions.
- Want more veggies? Mix in sauteed mushrooms or even finely chopped broccoli.
- Our favorite way to enjoy this egg bake is with a few dashes of hot sauce on top of each slice.
Nutrition
This does look super yummers, and I can almost smell it as you pull it from the oven! A simple yet nutritious breakfast for dinner, can’t get better than that! Very happy you shared this with Fiesta Friday!
This looks so good! I’d be honored if you shared it at our What’s for Dinner party – https://www.lazygastronome.com/whats-for-dinner-sunday-link-up-162/
Great meal for my hungry family! My kids thought that there was meat in it due to it’s hearty make up.
This is now a go to weeknight meal.
Thanks!
Lisa
If I want to fix ahead… a couple days, how should I do that? Freeze once I cook it? Or refrigerate once cooked & reheat on day? Or cook half the time & then freeze or put in fridge? What do you think? 🙂
You could assemble the night before, cover & chill, and bake when ready the next day. Or you could bake it, let cool completely and store covered in the fridge for up to 3 days before heating and eating. When I’ve frozen this it’s been in individual square portions, not the whole casserole. Those I store in between sheets of wax paper in a ziplocking bag until ready to use. Hope that helps!
Thank you!
can you use frozen spinach in this recipe?
You can, but I would suggest letting it thaw completely and pressing it between papers towels first to remove excess moisture.
May I know if I want to make for only 3 serving, are all ingredient just cut half?
One word:
Impeccable!
This is an excellent recipe! I’ve made it many times and even those kids that don’t like veggies love this. I bake mine in a 10 inch glass pie plate. Sometimes I use frozen chopped spinach thawed and squeezed well to remove moisture. Always great and tasty! I also sauté the onions then wilt the spinach, cool a bit before adding the beaten eggs. Yum-O
I made this for a family brunch and it was a big hit!
I didn’t change a thing.
My daughter in law even asked for the recipe.
Thanks for sharing!!