Description of this recipe: This Savory Spinach and Mozzarella Egg Bake is a simple yet satisfying dish perfect for breakfast, brunch, lunch, or even a light dinner. It’s a customizable, easy-to-make casserole that combines the richness of eggs with the freshness of spinach and the creamy, melty goodness of mozzarella cheese. It’s a crowd-pleaser, a great way to use up leftover spinach, and a comforting meal any time of day.
Why you will love this recipe: You’ll love this egg bake because it’s incredibly versatile, adaptable to your dietary needs and preferences, and incredibly flavorful. It’s a fantastic way to sneak in some extra greens (that even the kids might enjoy!), and it’s quick to prepare, making it ideal for busy mornings or last-minute gatherings. The combination of the fluffy egg base, the vibrant spinach, and the gooey mozzarella creates a textural and flavorful symphony that will leave you wanting more. Plus, it’s a naturally gluten-free dish (if you’re using gluten-free flour or omitting the flour entirely), and it’s easily customizable with other vegetables, cheeses, and protein options to create your own signature version.
Introduction
Egg bakes, also known as breakfast casseroles or stratas, are a culinary staple in many households, known for their ease of preparation and comforting flavors. They’re the quintessential dish for entertaining, as they can be assembled ahead of time and baked just before serving. However, they’re equally enjoyable for a quiet weekend brunch or a quick weekday dinner. This Savory Spinach and Mozzarella Egg Bake takes the classic egg bake to the next level with the addition of vibrant spinach and creamy mozzarella. The spinach adds a healthy dose of vitamins and minerals, as well as a subtle earthy flavor that complements the richness of the eggs. The mozzarella, with its mild, milky flavor and incredible melting properties, creates a delightful cheesy topping that pulls and stretches with every bite.
This recipe is not only delicious but also incredibly forgiving. Don’t have fresh spinach? Frozen spinach works just as well (just be sure to squeeze out any excess moisture). Prefer a different cheese? Go ahead and substitute it! This egg bake is your canvas, and you’re the artist. Feel free to experiment with different herbs, spices, and vegetables to create a dish that perfectly suits your taste.
The key to a successful egg bake is to ensure that the eggs are cooked through but still moist and tender. Overbaking can result in a dry, rubbery texture, which is definitely not what we’re going for. A gentle bake in a moderate oven is the way to go, and a toothpick inserted into the center should come out clean with just a few moist crumbs clinging to it.
This recipe uses flour as a stabilizer, creating a slightly denser texture that holds its shape well when sliced. For a lighter, fluffier egg bake, you can omit the flour or substitute it with a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water). If you’re looking for a low-carb option, almond flour or coconut flour can also be used in moderation.
Ingredients:
- 4 large chicken eggs: These are the base of our bake, providing protein and richness.
- ½ teaspoon salt: Salt enhances the flavors of all the other ingredients and helps to season the eggs properly.
- 100 ml (about ½ cup) milk: Milk adds moisture and helps to create a creamy texture. Whole milk will result in a richer bake, but you can use skim, 2%, or even non-dairy milk alternatives like almond milk or soy milk.
- 3 tablespoons all-purpose flour: Flour acts as a binder, helping to thicken the mixture and prevent the egg bake from becoming too watery. Gluten-free flour blends can be used as a substitute.
- 28 g (1 oz) spring onions, chopped: Spring onions add a mild onion flavor and a pop of color. You can substitute with finely chopped yellow or white onion, or even chives.
- 28 g (1 oz) parsley, chopped: Fresh parsley adds a bright, herbaceous flavor that complements the spinach and mozzarella. You can substitute with other fresh herbs like basil, oregano, or thyme.
- Black pepper, to taste: Black pepper adds a subtle spice and enhances the overall flavor profile.
- 85 g (3 oz) mozzarella cheese, shredded: Mozzarella cheese melts beautifully and provides a creamy, cheesy topping. You can substitute with other cheeses like cheddar, Monterey Jack, or Gruyere. Fresh mozzarella, while delicious, can release a lot of moisture during baking, so it’s best to use a low-moisture shredded mozzarella for this recipe.
Preparation:
Step 1: Preheat oven to 350°F (175°C) and lightly grease a baking dish with butter or oil. The size of the baking dish will depend on the desired thickness of the egg bake. An 8×8 inch square dish will result in a thicker bake, while a 9×13 inch dish will create a thinner bake. Lightly greasing the dish ensures that the egg bake doesn’t stick and makes it easier to slice and serve. You can use butter, cooking oil spray, or even a reusable baking mat.
Step 2: In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth. This step is crucial for creating a light and airy egg bake. Whisking incorporates air into the mixture, which helps it to rise during baking. Make sure to whisk thoroughly until all the ingredients are well combined and there are no visible streaks of egg yolk or white.
Step 3: Stir in flour, ensuring the mixture stays lump-free. Add the flour gradually, whisking constantly to prevent lumps from forming. If lumps do form, you can use a fine-mesh sieve to strain the mixture and remove them. Alternatively, you can use an immersion blender to smooth out the batter. Overmixing the flour can result in a tough egg bake, so be careful not to overwork the batter.
Step 4: Fold in chopped spring onions and parsley. Gently fold in the spring onions and parsley until they are evenly distributed throughout the batter. Folding, rather than stirring, helps to prevent the batter from deflating. Be careful not to overmix at this stage, as it can also result in a tough egg bake.
Step 5: Pour the mixture into the prepared baking dish and spread evenly. Pour the batter into the prepared baking dish, ensuring that it is evenly distributed across the bottom. Use a spatula to spread the mixture into an even layer.
Step 6: Sprinkle shredded mozzarella over the top. Generously sprinkle the shredded mozzarella cheese over the top of the batter. Make sure to cover the entire surface evenly for maximum cheesiness.
Step 7: Bake for 20–25 minutes, or until the eggs are set and the top is golden. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the top is golden brown and bubbly. To test for doneness, insert a toothpick into the center of the egg bake. If it comes out clean with just a few moist crumbs clinging to it, the egg bake is ready. If the toothpick comes out wet, continue baking for a few more minutes and check again.
Step 8: Let cool for a few minutes before slicing and serving. Allow the egg bake to cool for a few minutes before slicing and serving. This allows the egg bake to set slightly, making it easier to slice and preventing it from falling apart.
COOKING Rating:
- Ease of Preparation: Easy
- Taste: Delicious
- Customization: Highly Customizable
- Presentation: Appealing
Serving Suggestions:
- Serve warm as a breakfast, brunch, lunch, or light dinner.
- Pair with a side salad, fruit salad, or toast.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Sprinkle with red pepper flakes for a touch of heat.
- Serve with hot sauce or salsa for added flavor.
Tips:
- For a richer flavor, use whole milk or cream instead of skim milk.
- Use fresh, high-quality ingredients for the best results.
- Don’t overbake the egg bake, or it will become dry and rubbery.
- Allow the egg bake to cool slightly before slicing and serving.
- Experiment with different vegetables, cheeses, and herbs to create your own signature version.
- If using frozen spinach, thaw it completely and squeeze out any excess moisture before adding it to the egg bake. This will prevent the egg bake from becoming watery.
- Prepare the egg bake ahead of time and bake it just before serving. This is a great option for entertaining.
Prep Time:
- 15 minutes
Cook Time:
- 20-25 minutes
Total Time:
- 35-40 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: Approximately 250-300 per serving
- Protein: Approximately 15-20 grams per serving
- Sodium: Approximately 300-400 mg per serving
Conclusion
This Savory Spinach and Mozzarella Egg Bake is a delightful and versatile dish that is perfect for any occasion. It’s easy to make, customizable, and incredibly flavorful. Whether you’re serving it for breakfast, brunch, lunch, or dinner, this egg bake is sure to be a hit with everyone at the table. So gather your ingredients, preheat your oven, and get ready to enjoy a comforting and delicious meal. This recipe is sure to become a staple in your kitchen!
Questions and Answers about this recipe:
Q1: Can I substitute frozen spinach for fresh spinach in this recipe?
A: Absolutely! Frozen spinach is a great alternative to fresh spinach, especially if you’re looking for convenience or if fresh spinach isn’t readily available. However, it’s essential to thaw the frozen spinach completely and squeeze out any excess moisture before adding it to the egg bake. This will prevent the egg bake from becoming watery and ensure that the spinach doesn’t dilute the flavors of the other ingredients. You can thaw the spinach in the microwave, in a colander under running water, or by placing it in the refrigerator overnight. Once thawed, squeeze out the excess moisture using a clean kitchen towel or your hands. About 10 ounces of frozen spinach, thawed and squeezed dry, is equivalent to approximately 1 pound of fresh spinach.
Q2: I don’t have mozzarella cheese on hand. What other types of cheese can I use?
A: The beauty of this recipe is its versatility, and you can easily substitute other cheeses for mozzarella based on your preferences or what you have in your refrigerator. Cheddar cheese is a classic option that will add a sharper, more pronounced flavor. Monterey Jack cheese is another good choice, as it melts well and has a mild, buttery flavor. For a slightly more sophisticated flavor, you can try Gruyere cheese, which has a nutty, slightly sweet taste. Fontina cheese is another great melting cheese with a delicate, creamy flavor. If you’re looking for a tangier option, you can use goat cheese or feta cheese, but keep in mind that these cheeses will not melt as smoothly as mozzarella. You can also combine different types of cheese to create a more complex flavor profile. For example, you could use a combination of cheddar and Monterey Jack, or Gruyere and Fontina.
Q3: Can I add meat to this egg bake?
A: Definitely! Adding meat to this egg bake is a great way to boost the protein content and add some extra flavor. Cooked bacon, sausage, ham, or chorizo would all be delicious additions. Make sure to cook the meat thoroughly before adding it to the egg bake. You can crumble the bacon or sausage, dice the ham, or slice the chorizo into thin rounds. About ½ to 1 cup of cooked meat is a good amount to add to the recipe. You can also add cooked chicken or turkey for a lighter option. If you’re using leftover cooked meat, make sure it’s properly stored and reheated to a safe internal temperature before adding it to the egg bake.
Q4: Can I prepare this egg bake ahead of time and bake it later?
A: Yes, this egg bake is a great make-ahead dish, which makes it perfect for busy mornings or entertaining. You can assemble the entire egg bake up to the point of baking, cover it tightly with plastic wrap or aluminum foil, and refrigerate it for up to 24 hours. When you’re ready to bake it, remove it from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly. This will help ensure that it cooks evenly. If you’re baking it straight from the refrigerator, you may need to add a few extra minutes to the baking time. Be sure to check for doneness with a toothpick before serving.
Q5: I don’t have any flour. Can I still make this recipe?
A: Yes, you can absolutely make this recipe without flour. The flour acts as a binder and helps to create a slightly denser texture, but it’s not essential for the success of the egg bake. If you omit the flour, the egg bake will be slightly lighter and fluffier. You can also substitute the flour with other ingredients. For a gluten-free option, you can use a gluten-free flour blend or a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water). Almond flour or coconut flour can also be used in moderation, but keep in mind that they will add a slightly different flavor and texture to the egg bake. If you’re not concerned about gluten, you can use breadcrumbs or crushed crackers as a binder. Just add about ¼ cup of breadcrumbs or crushed crackers to the egg mixture and mix well.
