Spinach And Cheddar Egg Bake

Breakfast doesn’t have to be boring just to be good for you. With this Spinach And Cheddar Egg Bake you can get an extra helping of leafy greens into your day, that everyone will actually love eating. It’s good food, your whole crew’s guaranteed to feel good about eating!

Spinach And Cheddar Egg Bake

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).

Spinach And Cheddar Egg Bake

I, naturally, have to be the odd man out.

I like breakfast as much as the next person, but I hate going all out, making multiple complicated things, etc. If I’m making breakfast, regardless of which meal time it’s for, I like to keep it simple.

Spinach And Cheddar Egg Bake

Most likely, because I spend half my life in the kitchen, but who knows. It could equally be that 9 times outta 10, I’m gonna be the one who gets stuck cleaning up too.

Chores? What chores?? <as everyone slowly slinks away from the table>

That’s why this breakfast-y Spinach And Cheddar Egg Bake is perfect for people like me. This egg-bake is easy to throw together, and delicious.

I’ve found that sometimes simple just tastes better. Bonus points for easy clean up, too!

Spinach And Cheddar Egg Bake

Oh, and I also live for those little moments in life, those little victories, like successfully sneaking spinach into my boys’ bellies.

You won’t find better, you can’t find better, than this here Spinach And Cheddar Egg Bake.

Spinach And Cheddar Egg Bake

It’s quick, it’s easy, and it’s absolutely delicious. Seriously, you can’t beat this egg bake recipe.

So it’s good eatin’, you can also feel good about eating. That’s because it’s relatively healthy.

What Ingredients Go Into An Egg & Spinach Casserole?

Not enough can be said about the benefits of eating spinach. This particular leafy green is loaded with iron, an essential. 

It’s also a a great source of several key vitamins like K, C, A, B2- and even folate. Literally making it brain food. You can bet your bottom dollar I’ll be happy to hand my boys’ a second helping.

Then you’ve got the other essential element in this breakfast bake, eggs.

Eggs are another great source of vitamins and minerals, as well as a great low calorie protein. Eaten in moderation, they too are a healthy food.

This recipe serves 6, so each person is getting roughly two eggs in each serving along with about 3/4 cup of spinach.

With a little doctoring and seasoning, we’ve managed to combine the two for an absolutely delicious meal that doesn’t weigh you, or your conscience down.

Spinach is given a quick saute, just until it’s begun to wilt- so barely two minutes. BUT, an important step all the same!

By helping it along with a quick pre-cook, you’re keeping all of that excess moisture out of your casserole, which ensures it’s going to set properly when baked.

Lightly grease a casserole dish. You can see here we chose a 9×13, but if you’d prefer a ‘thicker’ slice, you can also use an 8×8.

It will take a bit longer to cook, but is done when a toothpick inserted in the center comes out clean.

Add the spinach, spreading it out evenly into the pan. Toss your onions on top, and sprinkle out that cheese.

Whip your eggs, salting and peppering, as desired and pour them out over the spinach. Gently stir, which really just means kinda move the spinach around a bit to make sure the eggs seep through everywhere.

Don’t actually get a spoon and stir the traditional way. We don’t want breakfast soup, and the fake stir gives a much prettier final presentation.

Mama always told us you eat with your eyes first!

Spinach And Cheddar Egg Bake

That’s it! 4 simple, everyday ingredients is all it takes to whip up this stunning, healthy (but in the tastiest way possible) Spinach And Cheddar Egg Bake.

Other Breakfast Ideas You Might Also Enjoy:

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Spinach And Cheddar Egg Bake

An easy way to enjoy breakfast, this quick spinach & cheddar version bake is the ultimate way to enjoy it.
3.71 from 31 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6


  • 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


  • 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.
  • 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.
  • Salt and pepper the eggs, to taste.
  • 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.


Like hot sauce on your eggs? A couple dashes go great with this dish!

This post was originally published on June 26, 2013. It was completely revised & republished on August 16, 2018.


10 thoughts on “Spinach And Cheddar Egg Bake

  1. 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!

  2. 5 stars
    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.



  3. 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? 🙂

    1. 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!

    1. You can, but I would suggest letting it thaw completely and pressing it between papers towels first to remove excess moisture.

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