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!
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).
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.
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!
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.
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!
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:
- Cheesy Sausage Ham & Egg Breakfast Calzones
- Bacon Cheddar Hard Boiled Egg Breakfast Muffins
- Sausage Egg & Cheese Stuffed, Twice Baked Breakfast Potatoes
- Sausage Egg & Cheese Breakfast Sliders with Maple Glaze
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 And 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.
- 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.
Notes
This post was originally published on June 26, 2013. It was completely revised & republished on August 16, 2018.
Of Goats and Greens says
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!
Helen at the Lazy Gastronome says
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/
Lisa says
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
Diana says
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? 🙂
4sonsrus says
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!
Diana says
Thank you!
bev says
can you use frozen spinach in this recipe?
4sonsrus says
You can, but I would suggest letting it thaw completely and pressing it between papers towels first to remove excess moisture.
Stephine says
May I know if I want to make for only 3 serving, are all ingredient just cut half?
Margrit says
One word:
Impeccable!
Jeannie says
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