Cheesy Spinach Baked Eggs
These Cheesy Spinach Baked Eggs are perfect for brunch or as a meal prep item to have on hand through the week. Made from a few simple ingredients, you’re going to love this easy breakfast recipe. If you give them a try, be sure to leave a review. I love hearing from you guys.
Enjoy these cheesy spinach baked eggs as is for a low carb option. Or, you can add these eggs to an English muffin for a quick and delicious breakfast sandwich. Looking for more breakfast recipes? Try my Broccoli Cheddar Egg Bites or my Easy Baked Eggs.
Recipe Ingredients
- Eggs: You’ll need 6-8 eggs for this recipe.
- Cheese: You’ll need 4% cottage cheese, shredded mozzarella cheese, and grated parmesan cheese for this recipe. The grated parmesan cheese adds a layer of flavor that’s hard to resist. While the shredded mozzarella adds that creamy goodness, we all crave.
- Baby Spinach: For this recipe, you’ll need to wilt five ounces of baby spinach in a non-stick pan. Squeeze out excess moisture with a cheesecloth.
- Butter: You’ll need one tablespoon of salted butter to wilt the spinach.
- Seasoning: Season the egg and cheese mixture with a pinch of kosher salt and cracked black pepper. You do NOT need a lot of salt because the cheese is already salty.
Pro Tip
Be sure to use a glass baking dish. Glass conducts heat at a faster rate than ceramic resulting in a crispier edge and faster cooking.
How to Make Cheesy Spinach Baked Eggs
Preheat the oven to 350 degrees. Spray a 9×5.5-inch baking dish with nonstick baking spray. Set aside.
Mix the Eggs
In a large mixing bowl, combine eggs, 4% cottage cheese, grated parmesan cheese, shredded mozzarella cheese, a pinch of kosher salt and cracked black pepper. Whisk until well combined.
Wilt the Spinach
Place a skillet over medium heat and add the butter. Once the butter is melted, add the fresh spinach and heat it until wilted. Remove the spinach from the heat. Squeeze out excess moisture with a cheesecloth.
Allow it to cool and gently fold the wilted fresh spinach into the egg and cheese mixture. Add the mixture to the prepare baking dish and spread it out evenly using a spatula.
Bake
Bake for 25-30 minutes or until the eggs are set in the center and the edges begin to brown. Remove from the oven. Cool for 5 minutes before slicing.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Option to freeze as well. Just be sure to separate each piece by parchment paper so they do not freeze together. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
I recommend 4% Good Culture brand. Every brand of cottage cheese holds varying amounts of moisture. This could impact how the eggs set if it is very “wet”. Option to strain cottage cheese with cheesecloth to remove some of the moisture if needed.
A glass baking dish works best. This is because glass transmits heat faster than ceramic. This will allow you to get a slightly crispy edge, which is very delicious.
No, I would not. Frozen spinach holds a lot of moisture which can impact the eggs, preventing them from setting.
Yes! Squeeze out excess moisture.
Other Breakfast Recipes to Consider Trying
Cheesy Spinach Baked Eggs
Equipment
- 1 9×5.5-inch glass baking dish
- 1 large mixing bowl
Ingredients
- 6-8 eggs
- ½ cup 4% cottage cheese
- 2 tablespoons grated parmesan cheese
- ½ – ¾ cup shredded mozzarella cheese
- pinch kosher salt
- few turns cracked black pepper, to taste
- 1 tablespoon butter, to wilt the spinach
- 5 ounces baby spinach, fresh, wilted in a pan, cool completely squeeze out excess moisture
Instructions
How to Make Cheesy Spinach Baked Eggs
- Preheat the oven to 350 degrees. Spray a 9×5.5-inch glass baking dish with nonstick baking spray. Set aside.
Mix the Eggs
- In a large mixing bowl, combine eggs, 4% cottage cheese, grated parmesan cheese, shredded mozzarella cheese, a pinch of kosher salt and cracked black pepper. Whisk until well combined.
Wilt the Spinach
- Place a skillet over medium heat and add the butter. Once the butter is melted, add the fresh spinach and heat it until wilted. Remove the spinach from the heat. Squeeze out excess moisture with a cheesecloth. Allow it to cool and gently fold the wilted spinach into the egg and cheese mixture. Add the mixture to the prepare baking dish and spread it out evenly using a spatula.
Bake
- Bake for 25-30 minutes or until the eggs are set in the center and the edges begin to brown. Remove from the oven. Cool for 5 minutes before slicing.
4 Comments on “Cheesy Spinach Baked Eggs”
I did not expect this recipe to be very good with so few ingredients. Well I was very wrong. It was so unbelievable tasty. I was wanting to use some baby spinach up and I had all the other ingredients. I especially liked the smaller size, 5×9. You could probably double it for 13×9 easily. I made it exactly as written. Superb!
So glad you enjoyed!
This recipe is delicious! I love cottage cheese and this recipe gives me a new use for it. I will definitely make this again (and again).
I just made these this morning after seeing them on your Instagram account. They are delicious. I love the creamy texture from the cottage cheese.