Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 8 SERVINGS
Enjoy a low-carb breakfast with this spinach and mozzarella egg bake. It’s a pretty easy recipe that requires only a few simple ingredients to make and is ready in under thirty-five minutes. In a serving, this delicious egg bake with spinach, green onion, and mozzarella has only two net carbs. For a quick breakfast, keep the individual servings in the fridge and reheat in the microwave.
INGREDIENTS :
- 12 eggs, beaten
- 12 ounces organic fresh spinach
- 1/2 c. thinly sliced green onions
- 2 c. grated mozzarella cheese
- 2 teaspoons olive oil
- fresh ground black pepper to taste
- 2 teaspoons Spike seasoning (or use any all-purpose seasoning mix that’s good with eggs)
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using olive oil or nonstick spray, grease a 9 x 13-inch glass or crockery casserole dish.
Step 2: In a large frying pan, heat the oil. Then, add the spinach, stir, and cook for about 2 minutes until wilted.
Step 3: In the prepared casserole dish, transfer the spinach and spread it around to cover the bottom of the dish. On top, layer the grated cheese and sliced onions. To taste, season with Spike seasoning and fresh ground pepper.
Step 4: Whisk the eggs until well blended, then pour this on top of the casserole dish. Gently stir using a fork to evenly combine the eggs, spinach, and cheese.
Step 5: Place in the preheated oven and bake for about 25 to 30 minutes or until set and beginning to turn lightly brown. Remove from the oven when done and allow it to cool for about 5 minutes.
Step 6: Slice and serve hot. Enjoy!
NOTES:
- You can keep the individual servings in the fridge and heat them in the microwave for no longer than 1 to 2 minutes for a quick breakfast.
- Serve this with sour cream and a drizzle of Green Tabasco Sauce on top if desired.
NUTRITION FACTS:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: Calories: 214 | Total Fat: 15g | Saturated Fat: 6g | Trans Fat: 0g | Unsaturated Fat: 7g | Cholesterol: 301mg | Sodium: 697mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 1g | Protein: 17g
SPINACH AND MOZZARELLA EGG BAKE
Ingredients
- 12 eggs, beaten
- 12 ounces organic fresh spinach
- 1/2 c. thinly sliced green onions
- 2 c. grated mozzarella cheese
- 2 teaspoons olive oil
- fresh ground black pepper to taste
- 2 teaspoons Spike seasoning (or use any all-purpose seasoning mix that’s good with eggs)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using olive oil or nonstick spray, grease a 9 x 13-inch glass or crockery casserole dish.
Step 2: In a large frying pan, heat the oil. Then, add the spinach, stir, and cook for about 2 minutes until wilted.
Step 3: In the prepared casserole dish, transfer the spinach and spread it around to cover the bottom of the dish. On top, layer the grated cheese and sliced onions. To taste, season with Spike seasoning and fresh ground pepper.
Step 4: Whisk the eggs until well blended, then pour this on top of the casserole dish. Gently stir using a fork to evenly combine the eggs, spinach, and cheese.
Step 5: Place in the preheated oven and bake for about 25 to 30 minutes or until set and beginning to turn lightly brown. Remove from the oven when done and allow it to cool for about 5 minutes.
Step 6: Slice and serve hot. Enjoy!
