SPINACH AND MOZZARELLA EGG BAKE RECIPE

These low sugar spinach and cooked cheese eggs have spinach, mozzarella, and inexperienced onions and ar only enough eggs to carry together! This delicious breakfast is additionally keto, gluten-free, and low glycemic; Use the breakfast recipes to search out additional recipes like this.

If you examine my direction class for eggs, you see that I even have come back up with plenty of variation for a low-carb breakfast casseroles over the years. I created a breakfast casseroles on weekends for Weekend Food homework, cut individual parts, and remained within the instrumentation within the electric refrigerator to eat for breakfast for every week. 

SPINACH AND MOZZARELLA EGG BAKE RECIPE
SPINACH AND MOZZARELLA EGG BAKE RECIPE

Low-carb breakfast casseroles should be sensible when of the year, however once the weather gets cooler you're additional probably to ignite your kitchen appliance to create breakfast like this, therefore I prompt you of this in style spinach and cheese cooked egg.

I enclosed this direction in an exceedingly recent assortment of low carb and keto breakfast your family casseroles would love, which means these cooked spinach and cheese eggs have plenty of spinach and cheese, and merely enough eggs to virtually keep along. i prefer the concept to begin the day with a giant portion of spinach, and this cooked spinach and cheese eggs ar therefore delicious you do not even bear in mind that you just eat one thing sensible for you!

SPINACH AND MOZZARELLA EGG BAKE RECIPE

INGREDIENTS:

  • 5 oz. organic fresh spinach (4 cups packed)
  • 1-2 tsp. olive oil (depending on your pan)
  • 1 1/2 cups mozzarella (I used a mozzarella blend from Costco; use regular or part-skim Mozzarella, your choice)
  • 1/3 cup thinly sliced green onions
  • 8 eggs, beaten
  • 1 tsp. Spike seasoning (or use any all purpose seasoning mix that’s good with eggs)
  • salt and fresh ground black pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 375F/190C.  Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.
  2. Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes.  Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.  Layer the grated cheese and sliced onions on top of the spinach.
  3. Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste.  (I use only a tiny pinch of salt and a few grinds of pepper.)  Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined.
  4. Bake about 35 minutes or until the mixture is completely set and starting to lightly brown.  Let cool about 5 minutes before cutting.  (The egg bake will settle down some as it cools.)  Serve hot.  This is good with sour cream.  I also like a little Green Tabasco Sauce sprinkled on the top.
  5. This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week.  Don’t microwave longer than 1-2 minutes or the eggs can get slightly rubbery.

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