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.
Ingredients Needed for Cheesy Spinach Baked Eggs
Eggs – You’ll need 5-6 eggs for this recipe depending on size.
Cheese – You’ll need low fat 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.
Butter – You’ll need one tablespoon of salted butter to wilt the spinach.
Seasoning – Season the egg and cheese mixture with a pinch of 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 375 degrees.
Spray a 5×9-inch glass baking dish with non-stick baking spray. Set aside.
In a large mixing bowl, combine eggs, low fat cottage cheese, grated parmesan cheese, shredded mozzarella cheese, a pinch of salt and cracked black pepper. Whisk until well combined.
Place a skillet over medium heat and add the butter.
Once the butter is melted add the spinach and heat it until wilted.
Remove the spinach from the heat. Once cool, gently fold it into the egg and cheese mixture.
Add the mixture to the prepare baking dish and spread it out evenly using a spatula.
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.
Looking for more breakfast recipes?
Cheesy Spinach Baked Eggs
Ingredients
- 5-6 eggs, depending on size
- ½ cup low fat cottage cheese
- 2 tablespoons grated parmesan cheese
- 1 cup shredded mozzarella cheese
- pinch salt
- cracked black pepper, to taste
- 5 ounces baby spinach, wilted in a pan
- 1 tablespoon butter, to wilt the spinach
Equipment
- 1 5×9-inch glass baking dish
- 1 large mixing bowl
Instructions
- Preheat the oven to 375 degrees.
- Spray a 5×9-inch glass baking dish with non-stick baking spray. Set aside.
- In a large mixing bowl, combine eggs, low fat cottage cheese, grated parmesan cheese, shredded mozzarella cheese, a pinch of salt and cracked black pepper. Whisk until well combined.
- Place a skillet over medium heat and add the butter.
- Once the butter is melted add the spinach and heat it until its wilted.
- Remove from the heat, and once it is cool, gently fold it into the egg and cheese mixture.
- Add the mixture to the prepare baking dish and spread it out evenly using a spatula.
- 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 just made these this morning after seeing them on your Instagram account. They are delicious. I love the creamy texture from the cottage cheese.
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 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!