This spinach and cheese egg bake is the kind of recipe I reach for when I want something hearty, fast, and forgiving. It brightens breakfast, powers through a busy weeknight, and slices up beautifully for lunches. The combination of egg whites, whole eggs, shredded cheese and quickly wilted spinach is straightforward—and it rewards attention to a couple of simple steps.

There’s no elaborate prep, no fiddly timing. You’ll sauté the spinach, wring it dry, whisk the eggs and seasoning, fold in most of the cheese, and bake. The bake holds together well, slices cleanly, and reheats without turning rubbery if you follow the resting and storage tips below.

I’ll walk you through what to buy, exactly what to do, and common mistakes to avoid so you get tender, custardy slices every time. The recipe is forgiving but predictable—follow the order and temperatures here and you’ll have a dependable dish to serve any time.

What to Buy

1 16-ounce container egg whites — the base of the bake; lean and protein-rich.
2 large eggs — add structure and a touch of richness.
2 1/2 cups cheese like Colby or Sharp Cheddar shredded — cheese for flavor, melt, and a golden top.
10 ounce fresh spinach — the fresh leafy green that wilts quickly and blends into the egg.
1 tablespoon butter — for sautéing the spinach and adding a bit of savory fat.
1 teaspoon Italian seasoning — an easy seasoning blend to lift the eggs.
1/2 teaspoon garlic powder — gentle garlic flavor without fresh cloves.
salt and pepper to taste — essential seasoning; taste as you go.

Spinach and Cheese Egg Bake in Steps

Ingredients

1 16-ounce container egg whites — the main liquid; keeps the bake light while providing volume.
2 large eggs — bind the mixture and add creaminess.
2 1/2 cups cheese like Colby or Sharp Cheddar shredded — melty, flavorful cheese; most goes into the base and a little on top for browning.
10 ounce fresh spinach — wilts down dramatically; squeeze out excess moisture to avoid a watery bake.
1 tablespoon butter — for cooking the spinach and giving it a richer mouthfeel.
1 teaspoon Italian seasoning — an easy way to add herb complexity.
1/2 teaspoon garlic powder — subtle garlic depth without chopping fresh garlic.
salt and pepper to taste — season the spinach and the egg mixture; don’t skimp.

Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish and set aside.
Heat a large skillet over medium heat and add 1 tablespoon butter. When the butter is melted, add the 10 ounces fresh spinach in batches if necessary so it fits in the pan.
Season the spinach with salt and pepper to taste and cook, stirring, until wilted and tender (about 2 minutes). Remove the pan from the heat.
Transfer the cooked spinach to a colander or a clean bowl and press or squeeze out as much excess liquid as possible. Let the spinach cool for a minute or two.
In a large mixing bowl, whisk together the 16-ounce container of egg whites, the 2 large eggs, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and additional salt and pepper to taste until blended.
Fold the drained, cooled spinach and 2 cups of the shredded cheese into the egg mixture until evenly combined.
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top.
Bake uncovered for 25–30 minutes, until the center is set. A knife inserted in the center should come out clean or an instant-read thermometer should register 160°F.
Let the egg bake rest for a few minutes before slicing and serving.

Why This Recipe Is Reliable

This recipe is reliable because the technique focuses on controlling moisture and temperature—two things that determine whether egg bakes are custardy or rubbery. Wilt the spinach briefly and squeeze it dry. That prevents excess water from seeping into the eggs and making the finished texture watery.

The combination of mostly egg whites with two whole eggs keeps the structure light while still letting the bake set evenly. Baking at 350°F gives the center time to heat through without over-browning the top. Finally, the used amounts of cheese provide flavor and moisture without making the bake greasy.

Low-Carb/Keto Alternatives

This recipe is already low in carbs, since it’s mostly eggs, spinach, and cheese. For stricter keto adherents you can:

Use full-fat cheddar or Colby as listed—higher-fat cheeses are more calorie-dense but still low-carb.
Consider adding a small amount of cooked, crumbled bacon or chopped cooked sausage (if you want more fat and flavor)—add after folding the spinach into the eggs.
Skip any additions like breadcrumbs or starchy toppings; the original recipe needs none to hold together.

Equipment & Tools

Keep your tool list short and functional. You don’t need anything fancy to get this right:

9 x 13-inch baking dish — the size specified ensures the bake cooks evenly.
Large skillet — for wilting the spinach; a wide pan prevents overcrowding.
Mixing bowl — to whisk the eggs and fold in ingredients.
Colander or clean bowl and spoon/your hands — to drain and press excess liquid from the spinach.
Whisk and spatula — whisk for the eggs; spatula for folding and spreading in the dish.
Instant-read thermometer (optional) — handy for checking the center temperature (160°F is the target).

What Not to Do

These common missteps are easy to avoid:

Do not skip squeezing the spinach. Wet spinach will make the egg bake watery and may prevent it from setting properly.
Do not overcook the spinach until it’s mushy. Two minutes on medium is enough; it should be wilted and tender, not broken down into pulp.
Do not bake at a much higher temperature to “save time.” Higher temps can cause the edges to overcook while the center remains underdone.
Do not slice immediately out of the oven. Letting it rest for a few minutes helps it finish setting and makes cleaner slices.

Smart Substitutions

Substitutions can make the recipe work with what you have, but keep them sensible:

Cheese: Swap Colby or sharp cheddar for any good-melting cheese like Monterey Jack, Gruyère, or a blend—use the same total volume (2 1/2 cups).
Greens: If fresh spinach isn’t available, use thawed, well-drained frozen spinach. Press out every bit of moisture and reduce the cooking step accordingly.
Fat for cooking: Substitute olive oil for the butter if you prefer a dairy-free cook surface; flavor will be slightly different but still good.
Seasonings: If you don’t have Italian seasoning, use a pinch each of dried oregano, basil, and thyme to approximate it.

Testing Timeline

Plan your time like this for predictable results:

Preheat and prep (grease dish, gather tools): 5–10 minutes.
Sauté spinach: ~2 minutes active cooking; plus a minute or two to cool slightly.
Drain and squeeze spinach: 1–3 minutes depending on how thorough you are.
Whisk and fold ingredients: 3–5 minutes.
Baking: 25–30 minutes at 350°F.
Rest before slicing: 3–5 minutes.

If you follow that timeline, your total elapsed time from starting to serving will be roughly 40–55 minutes depending on prep speed and resting time.

Save for Later: Storage Tips

Cool the egg bake completely before refrigerating to avoid trapping steam and making it soggy. Store in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 325°F on a sheet pan for 8–12 minutes, or microwave individual slices for 45–75 seconds depending on power.

Freezing is possible but will change the texture slightly. Wrap cooled slices tightly in plastic wrap and then foil or place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through.

The Last Word

This spinach and cheese egg bake is dependable, straightforward, and versatile. It’s ideal for meal prep, feeding a small crowd, or turning a few simple ingredients into several days’ worth of breakfasts and lunches. The keys are quick, tight spinach handling, simple seasoning, and gentle baking. Follow the steps as written, and you’ll end up with a tender, well-set bake that slices cleanly and tastes better than its short ingredient list implies.

Make it your own over time—different cheeses, a handful of cooked mushrooms, or a sprinkle of hot sauce at serving can all expand its appeal. But start with the method here, and you’ll get a reliable tray of custardy, cheesy goodness every time.

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Spinach and Cheese Egg Bake Recipe

A simple spinach and cheese egg bake made with egg whites and whole eggs, shredded Colby or sharp cheddar, and seasoned with Italian seasoning and garlic powder. Baked until set and lightly golden.

Prep Time10

Cook Time30

Total Time40

Servings: 15 servings

Ingredients

1 16 ouncecontainer egg whites
2 large eggs
2 1/2 cupscheese like Colby or Sharp Cheddarshredded
10 ouncefresh spinach
1 tablespoonbutter
1 teaspoonItalian seasoning
1/2 teaspoongarlic powder
salt and pepper to taste

Instructions

Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish and set aside.
Heat a large skillet over medium heat and add 1 tablespoon butter. When the butter is melted, add the 10 ounces fresh spinach in batches if necessary so it fits in the pan.
Season the spinach with salt and pepper to taste and cook, stirring, until wilted and tender (about 2 minutes). Remove the pan from the heat.
Transfer the cooked spinach to a colander or a clean bowl and press or squeeze out as much excess liquid as possible. Let the spinach cool for a minute or two.
In a large mixing bowl, whisk together the 16-ounce container of egg whites, the 2 large eggs, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and additional salt and pepper to taste until blended.
Fold the drained, cooled spinach and 2 cups of the shredded cheese into the egg mixture until evenly combined.
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top.
Bake uncovered for 25–30 minutes, until the center is set. A knife inserted in the center should come out clean or an instant-read thermometer should register 160°F.
Let the egg bake rest for a few minutes before slicing and serving.

Equipment

9 x 13-inch baking dish
Large Skillet
colander or clean bowl
Mixing Bowl

Notes

Notes
You may use 10 whole eggs in place of the egg whites. Add 1/2 cup of milk, heavy cream or half and half.
For thicker slices use a smaller baking dish and increase baking time.