Description
This comforting spinach and cheese casserole is packed with protein and flavor thanks to ricotta, mozzarella, and Parmesan. A perfect low-carb, gluten-free bake for breakfast, brunch, or dinner.
Ingredients
16 ounces frozen chopped spinach, thawed and well-drained
1 ½ cups part-skim ricotta cheese
½ cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
6 large eggs, beaten until frothy
1 teaspoon Dijon mustard
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C).
Spray a 1½-quart casserole dish with nonstick cooking spray.
Spread drained spinach evenly over the bottom of the dish.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, eggs, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper.
Pour the cheese and egg mixture over the spinach.
Bake for 35–40 minutes, until edges are golden and the center is set.
Let cool slightly before serving.
Notes
Substitute fresh spinach by sautéing and draining it before use.
Prep ahead and refrigerate unbaked up to 24 hours.
Add sun-dried tomatoes, olives, or red pepper flakes for extra flavor.
Freeze fully baked casserole for up to 2 months. Thaw before reheating.
Top with extra mozzarella before baking for a golden cheesy crust.
- Prep Time: 5 minutes
- Cook Time: 35–40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American, Italian-Inspired
