Monday, August 20, 2012

Spinach and Mozzarella Egg Bake

I love eggs, but hate cleaning the skillet after preparing them... so I do a lot with my covered 9 x 13 cake pan with carrying handles. As an aside, that pan is the best Christmas present I ever got; no more messing around with aluminum foil or plastic wrap to cover leftovers. A few weeks ago, we had a good 4 dozen eggs in the house nearing expiration; I put out a call to some friends for some egg bake recipes.  My family loved this one!  It gave me about 15 good size breakfast portions.  After a good morning run, my husband would get a hot (well, reheated) breakfast before work.


  • 8 large eggs, beaten
  • 1 cup part-skim mozzarella cheese
  • 1 bag spinach (8 oz)
  • 1 T olive oil
  • green onions
  • salt and pepper
  • optional assorted vegetables (I add whatever is sitting around-mushrooms, peppers, zucchini) 

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Spray a 9 x 13 pan with cooking spray.  
  3. Heat oil in large skillet.  Saute spinach for about 2 minutes.
  4. Transfer spinach to pan. Top with green onions (I just cut mine with shears over the pan) and cheese.  Pour beaten eggs on top.  Use a fork to combine.  Add salt and pepper to taste.
  5. Bake 35 minutes.
Difficulty: Easy
Time: 5 minute prep; 35 minute baking time
Source: a friend

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