I planned to make Spinach and Mozzarella Egg Casserole which is a low-carb delicious breakfast dish made with fresh spinach, mozzarella cheese, eggs, and seasonings. It’s a perfect meal for the keto diet. The spinach adds a nutritious and flavorful element, while the mozzarella cheese provides a creamy texture and savory taste.
The Spinach and Mozzarella Egg bake is suitable for a keto diet, depending on your specific dietary needs and goals. Eggs and spinach are low in carbs and high in protein, making them compatible with a keto lifestyle. Mozzarella cheese also contains moderate amounts of fat and protein, which can be part of a keto diet as long as you monitor your portion sizes to stay within your daily carb and calorie limits.
ingredients for the best spinach and egg mozzarella recipe:
12 ounces of organic fresh spinach
12 eggs, beaten
2 cups of grated mozzarella cheese
1/2 cup of thinly sliced green onions
2 teaspoons of olive oil
2 teaspoons of Spike seasoning
Freshly ground black pepper to taste
Simple Steps to Bake spinach and egg mozzarella:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Spray a 9-inch by 13-inch glass or crockery casserole dish with olive oil or nonstick spray.
Prepare the Spinach:
Heat the olive oil in a large frying pan. Add all the spinach at once and stir until the spinach wilts, about 2 minutes.
Transfer Spinach:
Transfer the wilted spinach to the casserole dish, spreading it evenly across the bottom.
Layer Cheese and Onions:
Spread the grated cheese and sliced onions on top of the spinach.
Season:
Sprinkle Spike seasoning and freshly ground pepper over the ingredients according to taste.
Beat the Eggs:
Beat the eggs until they are well combined.
Pour Eggs Over Mixture:
Pour the beaten eggs over the spinach and cheese mixture. Use a fork to gently stir the ingredients together, ensuring they are evenly combined.
Bake:
Bake for about 25-30 minutes or until the mixture is completely set and lightly browned.
Cool and Serve:
Allow the dish to cool for about 5 minutes before cutting. The egg bake will settle as it cools. Serve hot.
Storage and Reheating:
You can cut the bake into individual servings and store them in the fridge. Microwave for 1-2 minutes for a quick breakfast during the week, being careful not to overheat as the eggs can become rubbery.
This egg and spinach casserole is easy to prepare and perfect for serving a crowd or for meal-prepping breakfasts during the week. It’s typically baked until set and lightly browned, creating a satisfying and comforting dish that can be enjoyed hot or cold.
u003cstrongu003eAre spinach and egg cheeseu003c/strongu003e casseroleu003cstrongu003e low in carbs?u003c/strongu003eu003cbr/u003e
Yes, spinach and eggs are low in carbs but high in protein similarly mozzarella cheese also contains a moderate amount of fat and protein. It’s a perfect meal for a keto diet plan.u003cbr/u003e
Can I make this spinach and egg cheese casserole ahead of time?u003cbr/u003e
Yes, you can assemble the casserole ahead of time and refrigerate it overnight. Simply cover the dish tightly with plastic wrap or aluminum foil before refrigerating. When you’re ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed.
u003cbr/u003eIs Spike seasoning necessary, or can I use another seasoning blend?u003cbr/u003e
Spike seasoning adds a unique flavor to spinach and egg casserole, but you can use any all-purpose seasoning blend that complements eggs and vegetables. Feel free to experiment with your favorite seasoning blends or use simple salt and pepper to season the dish.
Can I use a different type of cheese instead of mozzarella?
Absolutely! While mozzarella cheese adds a classic flavor to the casserole, you can experiment with other types of cheese such as cheddar, feta, or Swiss based on your preferences.
