Spinach and Mozzarella Egg Casserole

spinach and mozzarella egg casserole meal prep macro counting

Casseroles are great for so many reasons, typically they provide for easy clean up. You can make them ahead of time for any event you might be hosting or attending. Even better they are great for meal prep! If you are looking for a meal pre breakfast you are going to love this spinach and mozzarella egg casserole.

Spinach and Mozzarella Egg Casserole

Breakfast meal prep made easy

  • 3 Large Whole Eggs
  • 16 oz Liquid Egg Whites (([adjustable]2[/adjustable] cups))
  • 50 g Baby Spinach (torn, (about [adjustable]½[/adjustable] cup))
  • 100 g Fat Free Mozzarella Cheese (shredded, (about [adjustable]½[/adjustable] cup))
  • 20 g Scallions (diced, (about [adjustable]2[/adjustable] stalks))
  • ½ tsp Black Pepper
  • ¼ tsp Salt
  • ½ tsp Garlic Powder
  1. Preheat the oven to 375’°. Spray 9×12' casserole pan with non-stick cooking spray.

  2. In a large bowl crack the 3 eggs and pour in the 2 cups of egg whites. Whisk the whole eggs and egg whites together for about 1 minute. Until the eggs begin to get a little frothy.

  3. Then add the torn spinach and shredded mozzarella to the bowl. Stir until well combined. Pour the egg mixture into the casserole pan.

  4. Bake at 375’° fo 30 minutes. Until the egg has risen and the top begins to turn golden brown.

  5. Serve and enjoy! Or portion out into your meal prep containers.

Are you meal prepping? Do you count your macros or calories? Check out my notes below on how you can incorporate this spinach and mozzarella egg casserole into your meal prep. 


This is a wonderful recipe for meal prepping. 

You can store each serving in the fridge for up to 1 week and eat it as it fits your meal plan. Pop them in the microwave for 30-45 seconds to warm them up. 

Or you can freeze them in freezer safe zip lock bags, remove all of the air and store for up to two months.

Tips for Re-heating after being frozen:

  • You can go straight from the freezer to the microwave, taking them out of the ziplock bag, and cook for 60 – 90 seconds.
  • Or pull them out the night before and store in the fridge to defrost overnight, then microwave for 30-45 seconds.  

Typically I give notes for my recipes on how you can adjust the ingredients to fit your macro goals. For this recipe I have decided that the best way to adjust the recipe is to, eat more!

However, this spinach and mozzarella egg casserole is a very light dish. Well rounded with regards to the amount of protein, carbs, and fats. Being that each serving is only 120 calories you may want to double up on the recipe and enjoy double the serving size!

Should you decided to make adjustments to this spinach and mozzarella egg casserole. You will want to keep in mind the number of servings you are making.

spinach and mozzarella egg casserole meal prep macro counting
Chicken Sausage Egg Lasagna

In the mood for a different type of egg casserole? I would love for you to give my:

Chicken Sausage Egg Lasagna a try!


  1. Adashofmacros on May 20, 2020 at 10:51 am

    Another amazing breakfast casserole.

  2. Margaret R on February 28, 2023 at 4:01 pm

    Can this be made with just Egg Beaters?

  3. Jennifer Lamb on February 28, 2023 at 4:04 pm

    It can be, any recipe within my website made with whole eggs can be made with egg beaters, and any egg whites can be made with liquid egg whites.

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