Individual Italian Spinach Parmesan Egg Bake Recipe

I don’t know about you, but I’m not quite ready to head back to work yet. I could use another morning sleeping in if nothing else. But if you’re like me, and you want something easy and delicious to help ease you back into the daily grind, then look no further. How about an Individual Italian Spinach Parmesan Egg Bake?

Individual Italian Spinach Parmesan Egg Bake Recipe

You can make this individual egg bake while you’re getting ready. I know baking things seems complicated, but hear me out. If you made a fried egg, or stovetop oats, you’d have to sit there stirring the darn thing. With this, you spend about 5 minutes or less stirring and the oven does all the heavy lifting without requiring your attention. Winning!

Individual Italian Spinach Parmesan Egg Bake Recipe

Here’s what you need: an egg, a little milk, some frozen spinach, some parmesan (or click here for a version of this recipe using cheddar)…

Individual Italian Spinach Parmesan Egg Bake Recipe

…and some Italian spices: basil, red pepper flakes, garlic powder, plus salt and black pepper.

Individual Italian Spinach Parmesan Egg Bake Recipe

All you need is a little stirring…

Individual Italian Spinach Parmesan Egg Bake Recipe

…some grating…

Individual Italian Spinach Parmesan Egg Bake Recipe

…more stirring

Individual Italian Spinach Parmesan Egg Bake Recipe

…veg serving (with a wee bit of stirring here, too)…

Individual Italian Spinach Parmesan Egg Bake Recipe

…pour, bake, and…

(don’t worry – there’s a short cut allowing you to skip the excessive stirring)

Individual Italian Spinach Parmesan Egg Bake Recipe


Individual Italian Spinach Parmesan Egg Bake Recipe

Breakfast is served!

Individual Italian Spinach Parmesan Egg Bake Recipe

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Individual Egg Bake Recipe

Individual Italian Spinach Parmesan Egg Bake Recipe

  • Author: Diana of
  • Prep Time: 5 mins
  • Cook Time: 18 mins
  • Total Time: 23 mins
  • Yield: 1 1x


This egg bake recipe looks more complicated than it actually is. I love making this breakfast on even my most busy days. It requires a mere 5 minutes of your attention and then your oven does all the work without needing you. You get the best of both worlds – a tasty breakfast and more time to get ready for work…or whatever lies ahead of you that day. PS: I’ve also made this for a super simple lunch or dinner (paired with whole grain toast). Uh-huh!


  • butter
  • 1 cage free or farm fresh egg
  • 1 tablespoon frozen, chopped spinach
  • 1 tablespoon grated parmesan
  • 1 teaspoon milk
  • 1/4 teaspoon Italian seasoning or dried basil
  • pinch of salt
  • a bit of fresh-ground pepper
  • dash of garlic powder (about 1/8 teaspoon)
  • dash of red pepper flakes (depending on how spicy you like it)


  1. Pre-heat oven to 350 degrees F and lightly coat an individual casserole dish with butter (rub solid stick in the dish or brush with melted butter).
  2. Combine all ingredients in a bowl and whisk together.
  3. Pour egg mixture into individual casserole dish (evenly distribute if you multiplied the recipe). Bake until edges are golden brown and egg is set in the middle, about 16-19 minutes (depending oven temperature, etc.).
  4. Note: I used a toothpick to check doneness, sort of like you would for cake.
  5. Serve with a tasty carb like zucchini muffins or whole grain toast. Enjoy!


Easily customize this recipe by substituting your favorite cheese, vegetable, or spices.

Note: In the photos, I added my egg, milk, spices and stirred, then cheese and stirred, then spinach and stirred – but you can just mix it all up at one time if you’re in a rush, and this recipe is written for a busy morning.

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Did I mention this breakfast goes great with homemade Oat-licious Zucchini Muffins? (I like to freeze my leftovers and re-bake them for a fresh-out-of-the-oven taste without all the work)

If this doesn’t make a post-vacation work week better, I don’t know what will. 😉

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Reader question: How long do you spend making and eating breakfast during the work week?

14 thoughts on “Individual Italian Spinach Parmesan Egg Bake Recipe”

  1. during the week, i usually end up rushing through breakfast or taking it with me because i prefer to workout in the AM. but fortunately this semester i only have to go on campus 2 days/wk so i’ll have more time during the week for leisurely breakfasts before i spend the day working from home. 🙂

  2. might make this for the other half. He’d love it! I’m Vegan so it’s not for me but I’m sure he’d appreciate it! And being simple means I don’t have to faff about making 2 complicated meals!

  3. I made it this morning for our anniversary! He LOVED it, and it is on the menu for tomorrow again. I also made the Oat-licious Zucchini muffins and they are AMAZING!! Thank you so much! I am bringing them to my Mary Kay meeting tomorrow. We normally have tons of junk food so I feel I need to bring something healthy.

    • YES YES YES! Thanks for the wonderful comment Alissa. I never imagined anyone would make this for such a special breakfast as for an anniversary. How cool? And I love that you brought the Oat-licious Zucchini muffins to your Mary Kay meeting. Thanks for checking out my recipes! 🙂

    • If you still put them in individual containers, the time should be the same. But if you combine everything to be one larger egg bake, it would likely need to bake longer, though I’m not sure exactly how long. The time would depend on how many times you multiplied it and the size of the dish you used. I’d just check in two minute increments (starting around 16-18 minutes or when the edges start to brown and the center looks set) until the center is cooked through. HTH 🙂


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