This egg bake is soft, rich, and packed with wholesome ingredients. Golden on top with cheesy pockets inside, it’s satisfying and perfect for meal prep, family breakfasts, or quick lunches. It pairs beautifully with toast, salad, or a light yogurt dip.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Yield: 6–8 large portions or 10–12 medium portions
Cuisine: European-inspired comfort food

Ingredients

Main Ingredients

Ingredient	Quantity
Eggs	4 large
Cream cheese	100 g
Salt	To taste
Black pepper	To taste
Dried garlic or garlic powder	½ tsp
Potatoes, peeled and cubed	500 g (3–4 medium)
Olive oil	2 tbsp
Onion, finely chopped	1 medium
Spring onions, chopped	1 bunch
Garlic clove, minced	1
Spinach (fresh or thawed from frozen)	250 g
Mozzarella, shredded	150 g

Step-by-Step Directions

1. Prepare the Potatoes:
Peel and dice potatoes into small cubes. Boil in salted water for about 8 minutes until just tender. Drain and set aside.

2. Sauté the Onion and Garlic:
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chopped onion for 3–4 minutes until soft, then add minced garlic and sauté another minute until fragrant.

3. Add the Spinach:
Stir in the spinach and cook until wilted and most moisture evaporates. If using frozen, squeeze out excess water first. Season with salt and fold in spring onions. Remove from heat to cool slightly.

4. Mix the Egg Base:
In a large bowl, whisk eggs until smooth. Add cream cheese and beat until fully incorporated. Season with salt, black pepper, and dried garlic.

5. Combine the Ingredients:
Fold cooked potatoes and the spinach-onion mixture into the egg and cream cheese base. Mix well. Stir in half of the shredded mozzarella, saving the rest for topping.

6. Prepare the Baking Dish:
Preheat oven to 180°C (350°F). Grease a baking dish with olive oil. Pour the mixture evenly into the dish and sprinkle the remaining mozzarella on top.

7. Bake:
Bake for 25–30 minutes until the bake is set, puffed, and golden on top. Check doneness with a toothpick—it should come out clean.

8. Cool and Serve:
Let the bake cool for 5–10 minutes before slicing. Serve warm or at room temperature.

Nutritional Information (Per Portion)

Calories: ~160
Protein: 9 g
Carbohydrates: 10 g
Fat: 9 g
Fiber: 2 g
Sodium: 220 mg

Origins and Popularity of the Recipe

Inspired by European vegetable bakes and egg casseroles, this dish combines creamy spinach and potatoes into a savory egg bake. It’s portable, protein-rich, vegetarian-friendly, and universally loved.