Breakfast Egg And Spinach Bake

Name: Breakfast Egg And Spinach Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 large eggs; 2 cups fresh spinach, chopped; 1 cup milk; 1 cup shredded cheese (cheddar or your choice); 1/2 cup onion, diced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil

Highlighted under: Fresh Health Plates

I love starting my day with a hearty and nutritious breakfast, and this Breakfast Egg and Spinach Bake has quickly become a favorite in our home. Packed with protein, fresh spinach, and creamy eggs, it’s not only delicious but also incredibly easy to prepare. I can throw it together in just a few minutes, and it can be made ahead of time, making it perfect for busy mornings. Whether enjoyed warm from the oven or as a leftover bite throughout the week, this bake fuels my mornings with energy and flavor.

Created by

Evelyn Parker

Last updated on 2026-02-16T02:25:36.001Z

When I first made this Breakfast Egg and Spinach Bake, I was amazed by how all the flavors melded together. The fresh spinach gives it a vibrant color and a burst of nutrients, while the eggs provide that delightful, creamy texture. I love experimenting with different cheeses, and I've found that feta adds a wonderful tangy touch. Serving it warm with a sprinkle of fresh herbs elevates the dish to the next level.

This recipe is perfect for meal prepping! I often make a larger batch on Sundays, portion it out, and then enjoy it throughout the week. It's not just easy to make, but it also holds up well in the fridge, making mornings much smoother for me. Try pairing it with some whole-grain toast for a wholesome breakfast.

Why You'll Love This Recipe
Nutritious and filling, perfect for starting the day
Can be made ahead of time for convenience
Versatile with different vegetables and cheeses

Key Techniques for a Perfect Bake

When preparing your Breakfast Egg and Spinach Bake, the technique of sautéing the onions and spinach is crucial. Sautéing the onions until they're translucent, about 3-4 minutes over medium heat, enhances their sweetness while preventing them from browning too much, which can impart a bitter taste. Once you add the chopped spinach, keep stirring until it wilts down, which should take an additional 2-3 minutes. This step ensures that excess moisture is cooked off, leading to a firmer, more cohesive bake that holds together beautifully.

For an even, fluffy texture in the final dish, be sure to whisk the eggs with the milk thoroughly. I aim for a frothy consistency, which indicates that air has been incorporated. This air will help the eggs rise while baking. Using room temperature eggs can also aid in this process, as they blend more smoothly with the milk and other ingredients, resulting in a more uniform bake without any unsightly clumps.

Ingredient Roles and Substitutions

In this recipe, the fresh spinach not only adds color and nutrition but also provides moisture, balancing the richness of the eggs and cheese. If you need a different leafy green, Swiss chard or kale can substitute well, though they may require slightly longer cooking times to soften. Just like spinach, they also offer a unique flavor profile, enhancing the overall taste of your bake.

The cheese adds creaminess and depth to the dish, but feel free to explore different varieties depending on your preference. Feta or goat cheese would introduce a tangy twist, while pepper jack could bring a bit of heat. If you need a dairy-free option, use plant-based cheese alternatives that melt well, ensuring you still achieve that delightful cheesy layer on top.

Ingredients

Main Ingredients

6 large eggs
2 cups fresh spinach, chopped
1 cup milk
1 cup shredded cheese (cheddar or your choice)
1/2 cup onion, diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a baking dish with olive oil.

Sauté the Onions and Spinach

In a skillet, heat olive oil over medium heat. Add the diced onions and sauté until translucent, then add the chopped spinach and cook until wilted.

Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Combine and Bake

In the greased baking dish, layer the sautéed spinach and onions, pour the egg mixture over them, and top with shredded cheese. Bake for 30 minutes or until the eggs are set and lightly golden.

Cool and Serve

Allow the dish to cool for a few minutes before slicing. Serve warm and enjoy!

Pro Tips

Feel free to add other vegetables like bell peppers or mushrooms for extra flavor. You can also substitute the cheese based on your preference.

Make-Ahead and Storage Tips

One of the best aspects of the Breakfast Egg and Spinach Bake is its make-ahead potential. You can prepare the entire dish up to a day in advance. Simply follow the steps until it's ready to go into the oven, cover it with plastic wrap, and refrigerate. When you're ready to bake, remove the wrap and cook as directed, adding an extra 5-10 minutes to ensure it's heated through.

Leftovers can be stored in an airtight container for up to five days in the refrigerator. This makes it a convenient option for meal prep, allowing you to grab a slice on your way out in the morning. For freezing, cut the bake into individual servings and wrap tightly in plastic wrap and foil. It can be frozen for up to three months. To reheat, pop it directly from the freezer into a preheated oven at 350°F (175°C) for about 25-30 minutes, or until warmed through.

Serving Suggestions

This Breakfast Egg and Spinach Bake is versatile when it comes to pairing. For a well-rounded meal, serve it with fresh fruit or a light salad. The refreshing crunch of a cucumber or a tangy tomato salad complements the rich, creamy texture of the bake. For a heartier option, consider adding a side of smoked salmon, which brings a delightful flavor contrast and additional protein.

Depending on your mood, you might also customize your serving experience. Adding a dollop of sour cream or hot sauce can elevate the dish even further. If you feel adventurous, a sprinkle of fresh herbs, such as chives or parsley, can enhance the flavor profile, bringing freshness and color to your breakfast table.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well to avoid excess water in the dish.

→ How long does this bake last in the fridge?

It can last up to 4 days in the fridge, making it great for meal prep.

→ Can I make this in advance?

Absolutely! You can prepare it a day ahead and bake it in the morning.

→ Can I freeze the Breakfast Egg and Spinach Bake?

Yes, it freezes well. Just make sure to wrap it tightly before freezing. Thaw in the fridge overnight before reheating.