A fluffy, savory baked egg dish packed with spinach and melted cheese. It works well for breakfast, brunch, meal prep, or a quick high-protein snack.
Quick facts
Prep: 10 minutes
Cook: 20–25 minutes
Total: about 35 minutes
Servings: 6
Oven: 375°F / 190°C
Texture: soft, fluffy center with a golden cheesy top
Ingredients
Main ingredients
6 large eggs
2 cups fresh spinach, roughly chopped
½ cup shredded mozzarella
¼ cup crumbled feta
½ small onion, finely chopped
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Optional additions
½ teaspoon dried oregano
¼ teaspoon chili flakes
1 small tomato, diced and well drained
¼ cup mushrooms, sautéed
2 tablespoons chopped parsley
¼ cup cooked bell pepper
Nut information: This recipe contains no nuts as written. If using packaged cheese or other ingredients, check the label if you need the dish to be strictly nut-free because manufacturing facilities can have cross-contact.
Step-by-step instructions
1. Prepare the oven
Preheat your oven to 375°F (190°C).
Lightly grease an approximately 8 × 8-inch baking dish with olive oil or nonstick spray.
2. Cook the spinach
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the chopped onion and cook for about 2–3 minutes, until softened.
Add the spinach and cook for another 1–2 minutes, just until wilted.
Remove from the heat.
Important: Let excess moisture evaporate. Very wet spinach can make the finished bake watery.
3. Whisk the eggs
Crack the eggs into a large bowl.
Add:
Garlic powder
Salt
Black pepper
Oregano, if using
Whisk until the eggs are evenly combined.
4. Add the cheese
Stir in:
½ cup mozzarella
¼ cup feta
Reserve a little mozzarella for the top if you want a more browned, cheesy crust.
5. Combine everything
Add the cooled spinach and onion mixture to the egg mixture.
Stir gently until the spinach is distributed evenly.
6. Fill the baking dish
Pour the mixture into the prepared baking dish.
Sprinkle the remaining mozzarella over the top.
7. Bake
Place the dish in the preheated oven.
Bake for approximately 20–25 minutes, or until:
The center is set.
The eggs no longer look liquid.
The top is golden brown.
A thermometer inserted into the center reaches 160°F (71°C).
USDA guidance recommends cooking egg dishes to 160°F; a thermometer is the most reliable way to verify doneness.
F
Food Safety and Inspection Service
+1
8. Rest and slice
Remove from the oven and let it rest for 5–10 minutes.
Cut into 6 portions and serve warm.
How to get that beautiful golden top
For an especially browned top, bake until almost done and then switch to broil for 1–2 minutes.
Watch it closely—the cheese can go from golden to burnt very quickly.
A USDA spinach egg-bake recipe also uses a short high-heat broiling step after baking, while emphasizing reaching 160°F.
F
Food and Nutrition Administration
Best cheese substitutions
You can replace the mozzarella/feta combination with:
Cheddar + feta — sharper flavor
Monterey Jack — very melty
Swiss — slightly nutty flavor
Parmesan + mozzarella — extra savory
Goat cheese + mozzarella — creamy and tangy
Vegetable variations
Try adding:
Mediterranean: spinach + feta + tomato + oregano
Mushroom: spinach + mushrooms + Swiss cheese
Spicy: spinach + cheddar + jalapeño + chili flakes
Extra protein: spinach + eggs + cottage cheese + feta
Low-carb: spinach + mushrooms + cheese, without bread or potatoes
What to serve with it
Serve with:
Toast or whole-grain bread
Avocado
Fresh tomato
Cucumber salad
Fresh fruit
Greek yogurt
Roasted potatoes
For a lighter meal, serve it with a simple green salad.
Storage
Let leftovers cool promptly and refrigerate them in a covered container.
USDA guidance says cooked egg dishes should be refrigerated promptly and generally used within 3–4 days.
A
Ask USDA
+1
To reheat
Microwave individual portions until hot throughout, or reheat in a 350°F / 175°C oven.
USDA recommends reheating leftovers to 165°F (74°C).
F
Food Safety and Inspection Service
Recipe Q&A
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Q: Why is my egg bake watery?
Usually because the spinach or other vegetables contain too much moisture. Cook vegetables first and drain/squeeze them well.
Q: Can I make it without feta?
Absolutely. Use additional mozzarella, cheddar, cottage cheese, or another cheese you enjoy.
Q: Can I make it dairy-free?
Yes. Replace the cheese with your preferred dairy-free cheese, or simply omit it and increase the seasoning.
Q: Can I add milk?
Yes. For a softer, creamier texture, add about 2–3 tablespoons milk. Don’t add too much, or the bake can become watery.
Q: Can I make it ahead?
Yes. Assemble it, cover, refrigerate, and bake within about 24 hours. If the mixture is refrigerated before baking, it may need a few extra minutes in the oven. USDA advises that dishes containing raw eggs should be cooked immediately or refrigerated and cooked within 24 hours.
F
Food Safety and Inspection Service
Q: Can I freeze it?
Yes. Cool completely, cut into portions, wrap well, and freeze. Thaw in the refrigerator before reheating for the best texture.
Q: How do I know it’s done without a thermometer?
The center should be set rather than liquid or jiggly, and the eggs should be fully cooked. However, a thermometer is preferable because appearance alone isn’t as reliable for food safety.
F
Food Safety and Inspection Service
Q: Is this recipe nut-free?
Yes, the ingredients listed above contain no nuts. For someone with a serious allergy, check packaged ingredient labels for potential cross-contact.
Q: Is it good for meal prep?
Yes. Cut it into 6 portions and refrigerate. It’s convenient for breakfast or lunch throughout the week.
Nutrition — approximate
Per 1 of 6 servings, using the ingredients above:
Calories: ~170–190 kcal
Protein: ~12–14 g
Carbohydrates: ~3–5 g
Fat: ~12–14 g
Fiber: ~1 g
Sugar: ~1–2 g
Actual nutrition varies depending on the size of the eggs and the specific cheeses used.
Spinach also contributes nutrients including folate, vitamin C, vitamin A, vitamin K, and carotenoids.
W
What You Eat
Pro tip
For the thick, layered appearance in your photo, use a slightly smaller baking dish, don’t overfill it with liquid, squeeze the spinach very dry, and let the finished bake rest for 10 minutes before cutting. This gives you cleaner, thicker squares instead of a soft, watery slice.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Mexican Orzo Salad with Lime-Cilantro Dressing - August 23, 2026
- Creamy Deli-Style Chicken Salad - August 23, 2026
- High Protein cheesy baked eggplant parmesan - August 23, 2026
