Healthy Spinach & Cheddar Egg Casserole

Good Morning!  Breakfast is the most important meal of the day and if you are one of the people that is sick of making breakfast every day, this recipe is going to make your life easier!  Not to mention it's super healthy AND delicious!

Every year for Christmas, we make something called Tahoe Brunch Casserole.  It's so good but not very healthy, which is why we only eat it once a year!  I was browsing Pinterest the other day and found a recipe that reminded me of the Tahoe Brunch, but much more healthy.  The best part is that you can cut this up into squares and just heat up a square in the morning, eliminating time and effort before work!  (Don't microwave longer than 1-2 minutes or the eggs can get slightly rubbery.)

I tweaked the recipe to my liking and you can do the same if you prefer.  I used sharp cheddar but any cheese would do the trick.  I have made this with chopped tomatoes and I think mushrooms would be great in this as well.

Enjoy (not making breakfast every morning)!

Healthy Spinach & Cheddar Egg Casserole
recipe adopted by Kalyn's Kitchen
modified recipe and photos by halftomatohalfpotato.com

-1 10 oz. bag organic fresh spinach (4 cups packed)
-1 teaspoon olive oil
-1 1/2 cups shredded cheddar cheese (can use low-fat also)
-1/3 cup thinly sliced green onions (or regular onions, chopped)
-4 eggs, beaten
-4 egg whites, beaten
-1 Tablespoon Dijon mustard
-salt & pepper to taste

-Preheat oven to 375ºF
-Spray a casserole dish with nonstick cooking spray
-Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted
-Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered
-Layer the cheese and sliced onions on top of the spinach
-Beat the eggs with Dijon mustard 
-Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently "stir" so the
 eggs, spinach, and cheese are evenly combined.
-Season with salt & pepper
-Bake about 35 minutes or until the mixture is completely set and starting to lightly brown
-Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.) 


  1. This looks so yummy! I can't believe I am the only one to comment so far.

  2. It was yummy! I added shredded zucchini,red bell pepper and a cup of cottage cheese.

  3. Cottage cheese sounds interesting! I will have to try that next time! Thanks!

  4. It was pretty good - we always seem to have leftover spinach so this helped.

  5. Thanks! If you always have leftover spinach, I have some great recipes for you! If you follow me, it will notify you when I post something. :)

  6. Tried this tonight for dinner because I had an extra bag of spinach in the fridge. I used regular onion because I didn't have green on hand and I used mozzarella cheese because I had an unopened bag! It turned out great and my husband and one year old LOVED it. Plenty left for weekend leftover breakfast and probably even a nutritious grab and go for Monday morning. Will definitely be making this again!

  7. Thank you! So glad you and your family enjoyed it!

  8. what's a good sub for the mustard? not a big fan :-/

    1. You can totally omit the mustard Katie. It's good either way! Thanks!

  9. For this I used 9x13. I have also tried 8x8. The smaller you go, the thicker the pieces will be and may require more cooking time.

  10. I made this tonight and added 1 c diced tomato, 1 c green pepper & 1/4 c ham. It was easy and delicious! I used 2 pie dishes instead of one large casserole. Although, I added eggs (eggs and whites) to cover the added ingredients, so it had to bake longer.

  11. Just to be clear - 4 whole eggs AND 4 egg whites? I'm getting ready to make now. Sounds delish!! Thanks!

    1. Yes, 4 eggs and 4 egg whites. You can can split it up however you would like though. You could do 8 full eggs even if you prefer. Let me know what you think!

    2. Looks good, glad my recipe could inspire you.