spinach egg bake

Spinach Egg Bake made with sharp cheddar cheese, frozen spinach and eggs for a grain-free breakfast that you can meal-prep on the weekend, then eat for a low-carb high-protein breakfast during the week.

Spinach Egg Bake

block frozen chopped spinach, thawed

eggs

garlic,

¼ cup half and half

Dijon mustard

paprika,

salt

¼ teaspoon ground black or white pepper

nutmeg

cheddar cheese, 1 cup

Preheat oven to 350 degrees F. Coat a deep dish pie plate with cooking spray.

Squeeze excess moisture from spinach. Transfer the spinach to the prepared pie plate.

Whisk eggs, garlic, half and half in a large bowl. Add mustard, paprika (if using) salt, pepper and nutmeg and whisk to combine until the spices are blended into the eggs and there are no large clumps of mustard. Pour the egg mixture over the spinach. Top with cheddar.

Carefully transfer to the oven and bake until the mixture is set in the center, about 45 minutes. Remove from the oven and let cool at least 10 minutes before cutting into wedges and serving. Or cool completely, slice and store, covered in the fridge for up to 5 days.

dry. maybe I made this in too small of a pan so i had to cook a bit longer so it was cooked through. I found it pretty bland, dry, and the next day uneatable.

I’m sad to say this was not our favorite. Too much Dijon and not enough other flavors. As my husband said, you need to really like Dijon to like this. 

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Spinach Egg Bake is so easy to make ahead for meal prep, just pop the casserole in the oven on the weekend, then reheat slices of it on busy weekday mornings. I even enjoy it cold too! The sharp white cheddar cheese, smoked paprika and garlic make it ultra savory, you’d never even guess that it’s healthy! {Keto friendly and grain-free.}

Creamy and bright with the extra zippiness of feta, this Crustless Spinach and Feta Quiche is delicious either hot or cold. A favorite for either simple meals or brunches.

Crustless Spinach and Feta Quiche

olive oil

brown onion (*about 1 small onion)

tbsp crushed garlic (*about 2 cloves)

baby spinach

lg eggs

half and half

oz feta block (*crumbled, about 1 1/3 cups)

dill

tsp sea salt

tsp black pepper

In a large frying pan sauté onions in oil until soft over med/high heat, about 3-4 mins. Add in garlic and continue sautéing for an additional min or until garlic become fragrant. Working in batches add 3-4 handfuls of spinach at a time and cook until wilted. Take off heat. Place a fine mesh colander over a large bowl. Add spinach to colander and using the back of a spoon press against spinach to remove excess moisture. Spinach will release approximately 3/4 cup of moisture.

Preheat oven to 350℉ and grease a 9 1/2 inch pie pan.

Crack eggs into a large mixing bowl and beat. Whisk into egg mixture half and half, dill, salt and pepper. Stir in feta crumbles and spinach mixture. Pour into prepared pie pan and bake for 50-65 mins or until center of quiche is no longer jiggly and an inserted knife comes out clean.

Serve either warm or chilled.

My husband and I really loved the flavor. It was a perfect make ahead Sunday breakfast.

This Cottage Cheese &amp; Spinach Crustless Quiche is a healthy, protein-packed, low-carb dish perfect for breakfast, brunch, or light dinners. It's easy to make, gluten-free, and incredibly versatile.

Cottage Cheese &amp; Spinach Crustless Quiche Recipe

onion,

oz (about 5 cups packed) fresh spinach

low-fat cottage cheese

Parmesan cheese

mozzarella cheese

nutmeg (optional)

Salt and black pepper,

red pepper flakes (optional)

Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.

Heat olive oil in a skillet over medium heat. Sauté chopped onion for 3–4 minutes until translucent. Add garlic and cook for another 30 seconds.

Add spinach and cook until wilted, about 2–3 minutes. Season lightly with salt and pepper, then remove from heat and let cool slightly.

In a blender or food processor, combine cottage cheese, eggs, Parmesan, nutmeg (if using), salt, and pepper. Blend until smooth.

Stir the spinach mixture into the blended custard. Pour the mixture into the prepared pie dish.

Top with shredded mozzarella and red pepper flakes (if using).

Bake for 35–40 minutes until the center is just set and the top is lightly golden. Tent with foil if the edges brown too quickly.

Let the quiche rest for 10 minutes before slicing and serving.

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Top 4 spinach egg bake recipes from across the web

The most viewed spinach egg bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Egg Bake

Crustless Spinach and Feta Quiche

Cottage Cheese &amp; Spinach Crustl...

Cottage Cheese &amp; Spinach Crustl...

The most viewed spinach egg bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Cottage Cheese & Spinach Crustl...

Cottage Cheese & Spinach Crustl...