This Spinach and Potato Egg Bake is a wholesome, easy-to-make dish that brings together the goodness of eggs, vegetables, and cheese in one nutritious bite. With minimal prep and basic ingredients, it’s a recipe that works beautifully for breakfast, brunch, or even a light dinner. Flavorful, filling, and quick to assemble, this is the kind of meal that turns simple staples into something memorable.

Why You’ll Love This Recipe

This dish is proof that a few humble ingredients can yield an impressive result. The combination of eggs, potatoes, and spinach is both satisfying and nutrient-rich. Add in fragrant herbs, creamy mozzarella, and a hint of seasoning, and you get a beautifully baked dish that’s soft on the inside and golden on top. It’s versatile, customizable, and suitable for any time of day.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 chicken eggs
1/2 teaspoon salt
100 ml milk
3 tablespoons flour
85 g (3 oz) mozzarella cheese, shredded
28 g (1 oz) spring onions, chopped
28 g (1 oz) parsley, chopped
Black pepper, to taste
1–2 medium potatoes, peeled and grated
1 handful fresh spinach leaves, chopped

directions

Preheat the oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Add the flour gradually, whisking until smooth.
Stir in the chopped spring onions, parsley, spinach, and grated potatoes. Mix well.
Fold in the mozzarella cheese and stir until evenly distributed.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow it to cool slightly before slicing and serving.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add other vegetables: Try bell peppers, mushrooms, or zucchini for added flavor and texture.
Use different cheese: Substitute mozzarella with cheddar, feta, or gouda for a different taste.
Make it spicy: Add a pinch of chili flakes or chopped jalapeños for a bit of heat.
Protein boost: Include diced cooked chicken or turkey to make it more filling.
Dairy-free version: Use a plant-based milk and cheese alternative.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm slices in the microwave for 1–2 minutes or in a preheated oven at 325°F (165°C) for 10 minutes until heated through. Avoid overcooking when reheating to maintain the texture.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just make sure to thaw and squeeze out excess moisture before adding it to the mix.

What kind of potatoes work best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are ideal for grating.

Can I make this dish ahead of time?

Yes, you can prepare the mixture and refrigerate it overnight. Bake it the next day when ready to serve.

Is this dish gluten-free?

Not as written, but you can substitute the flour with a gluten-free alternative such as almond or oat flour.

Can I use egg whites only?

Yes, but the texture will be lighter and less rich. You may need to adjust the baking time slightly.

Can I freeze this dish?

Yes, after baking and cooling, wrap it tightly and freeze for up to 1 month. Reheat in the oven for best results.

What can I serve with it?

It pairs well with a side salad, toast, or a bowl of soup for a complete meal.

How do I prevent it from sticking to the pan?

Use parchment paper or generously grease the baking dish before pouring in the mixture.

Can I make it in muffin tins?

Absolutely. Divide the mixture into greased muffin cups and bake for 18–22 minutes.

Does the cheese have to be mozzarella?

No, you can use your preferred cheese—just ensure it melts well for the best texture.

Conclusion

This Spinach and Potato Egg Bake is the perfect go-to recipe when you need a healthy, delicious, and quick meal. Whether served warm for breakfast or sliced up for a lunchbox option, it is full of flavor and adaptable to your preferences. A wonderful way to enjoy vegetables, eggs, and cheese in one balanced dish.

Spinach and Potato Egg Bake: A Simple Dish That Impresses

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Baking
Method: International
Diet: Vegetarian

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Description

This Egg, Potato & Spinach Bake is the ultimate easy comfort dish! With eggs, milk, herbs, and melty mozzarella, it’s a wholesome and delicious meal ready in no time. Perfect for breakfast, brunch, or a light dinner—just mix and bake for an instant crowd-pleaser!

Instructions

Preheat Oven:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.
Prepare the Egg Mixture:
In a large bowl, beat the eggs. Add salt, black pepper, and milk. Mix well.
Add Dry Ingredients and Veggies:
Stir in flour, spring onions, parsley, spinach, and grated potatoes. Mix until evenly combined.
Fold in Cheese:
Add shredded mozzarella to the mixture and give it a good stir.
Bake:
Pour the mixture into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until the top is golden and the center is set.
Serve:
Let cool slightly, then cut into squares or slices. Serve warm or at room temperature.

Notes

You can swap mozzarella for cheddar or feta for a different flavor profile.
Add chili flakes or paprika for a bit of heat.
Great served with a side salad or fresh bread.