Spinach & Mozzarella Egg Casserole

Oh how I love a good egg casserole. Breakfast has always been a favorite of mine, even if it’s for dinner. But when we often think of starchy things for breakfast (toast, cinnamon rolls, waffles, muffins……etc) I rely heavily on egg casseroles to keep breakfast (or breakfast for dinner) exciting.

I love making these when I have weekend company. Everyone is happy! I can get it it in the oven and visit with my company instead of standing over the stove to scramble eggs.

This recipe is wonderful for bariatric patients. Packed with protein and baked together to keep the texture more dense. Gastric Sleeve and Bypass patients, you’ll love this! You can also bake it in a muffin pan to make bariatric portion sizes and they reheat great. Enjoy!

Spinach & Mozzarella Egg Casserole

Course: Main Dish

Cuisine: American, Oven Baked

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

Calories: 201kcal

Author: Steph Wagner

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Ingredients

• 10 oz frozen spinach thawed and squeezed dry
• 2 cloves garlic minced
• 1 cup low-fat mozzarella cheese shredded
• 1/3 cup green onion sliced
• 12 eggs
• 1 tsp seasoning salt

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Instructions

• Heat oven to 375 F. Spray a 8.5 x 12 inch casserole dish with nonstick spray.
• Spread spinach over the bottom of the dish. Add garlic, cheese and green onions over the top.
• In a separate bowl, beat the eggs and add seasoning salt. Pour eggs over the top of the spinach mixture. Slightly stir the eggs and spinach mixture together until combined and distributed evenly in the bottom of the dish.
• Bake for 30 minutes or until the mixture is set. Let cool 5 minutes before cutting. Goes great with some Tabasco 🙂

Nutrition

Serving: 3oz | Calories: 201kcal | Carbohydrates: 2g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 339mg | Sodium: 664mg | Potassium: 320mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6161IU | Vitamin C: 4mg | Calcium: 262mg | Iron: 3mg