• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paleo Gluten-Free Guy logo
  • Home
  • Recipe Index
  • The Paleo Pantry
  • About
    • About Don Baiocchi
    • What is Paleo?
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

Spinach Egg Bake (dairy-free, Paleo)

Mar 23, 2025 · 12 Comments

Jump to Recipe Print Recipe
A spinach egg bake in a square baking dish and a square slice on a plate with bacon.
A spinach egg bake in a square baking dish and a square slice on a plate with bacon.

This easy Spinach Egg Bake is a colorful, healthy way to start the day. You don’t even need to cook the veggies. Just mix, pour into a dish and bake!

And it’s naturally gluten-free, dairy-free, low carb, keto, Paleo and Whole30 friendly.

This was originally posted as “Italian Egg Bake” on March 28, 2020, but was updated on March 23, 2025, with new photos and a new title.

A keto spinach casserole in a square baking dish next to bowls of eggs and sun-dried tomatoes.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

Egg bakes are helpful recipes because they can be made so many different ways.

But the basic template is whisking eggs, pouring them into a baking dish with a bunch of veggies, plus any other ingredients you like (bread cubes, meat, cheese, etc.) and then baking it all together until set.

You get a silky, almost custard-y texture, plus all the flavors and textures from your add-ins.

But not all of us can tolerate some of those ingredients. So I wanted to make my egg bake dairy free and gluten free which means no cheese and no bread.

And since I’m a little lazy and impatient, I didn’t want to have to pre-cook anything for this healthy egg bake.

So whisked eggs are mixed with frozen, thawed spinach, green onions and tangy, sweet, chewy sun-dried tomatoes. Add a little garlic powder (you don’t even have to cook fresh garlic first!), red pepper flakes and freshly ground black pepper for flavor.

And that’s it! This spinach and egg bake is also great to make as part of your meal prep routine – just reheat throughout the week or even enjoy it cold or at room temperature.

A square slice of an egg and spinach bake on a plate with bacon.

What you need

Ingredients:

  • 8 eggs
  • 6-8 oz. frozen spinach, thawed
  • ¼ cup sun-dried tomatoes (preferably packed in oil, see notes below the recipe)
  • 3 scallions green onions/scallions
  • 3 tablespoons coconut milk or your favorite non-dairy milk (this won’t make the egg bake taste like coconut; see notes)
  • ¾ teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ½ red pepper flakes (optional)
  • ½ teaspoon black pepper
  • olive oil spray or avocado oil spray

Equipment:

  1. a large mixing bowl (I love a glass set like this one)
  2. a whisk
  3. a flour sack towel or cheesecloth for draining the frozen spinach (but paper towels will work in a pinch)
  4. an 8×8″ (2 quart) baking dish
  5. a thin spatula for serving

How to make this Italian egg bake

Step 1: Heat the oven to 325°.

Step 2: Grease an 8×8″ (or any 2 quart) baking dish.

Step 3: Mix together the eggs, milk, salt, pepper, garlic powder and red pepper flakes (if using). Set aside.

Step 4: Add the drained sun-dried tomatoes onto a double layer of paper towels and pat dry, then roughly chop. Stir the tomatoes and sliced scallions into the egg mixture.

Step 5: Pile the thawed frozen spinach in the middle of a flour sack towel (or any thin towel), cheesecloth or paper towels. Discard any big stems. Wrap up the spinach like a sack and squeeze as much water out as possible. Just when you think you’ve squeezed out enough, try squeezing out some more.

Step 6: Stir the spinach into the egg mixture, breaking up any clumps so the spinach is evenly distributed through the eggs. Pour the mixture into the prepared dish. If the onions or tomatoes are clumping together, use a fork to drag the pieces around the dish to distribute them evenly.

Step 7: Bake for 35-40 minutes, or until the top of the eggs look set and a knife inserted in the middle comes out clean. Let rest for 5 minutes so the eggs can set, then slice and serve.

A square slice of an egg and spinach bake on a plate with bacon next to more of the egg bake in a square baking dish.

Frequently Asked Questions (FAQ)

Can I make substitutions?

If you don’t have green onions, you can use 2 tablespoons of thinly sliced chives instead.

If you want it spicy but don’t have red pepper flakes, you can also add a diced fresh chili pepper, such as a jalapeno, serrano of Fresno. Leave in the ribs and seeds to make it spicier, leave them out to make it milder. Or you can add ¼ teaspoon cayenne pepper.

Can I make this Spinach Egg Bake ahead of time?

Leftovers can be stored in the fridge for up to 5 days. Eat cold or bring to room temperature.

Italians often turn leftover egg bakes like this (which they would call a frittata) as a sandwich. So if you have some good (gluten-free) bread laying around, here’s a good way to make your leftovers more interesting.

Can I freeze this Spinach Egg Bake?

I wouldn’t recommend freezing any leftovers.

Is this a keto spinach casserole?

Yep. It has 2 grams of carbs and 1 gram of fiber per serving, resulting in 1 gram of net carbs. It also provides healthy fats and protein, making it suitable for a keto lifestyle.

Is this a low carb egg bake?

Yep. It only has 2 grams of carbs per serving, making it suitable a for a low carb lifestyle.

Is this a Paleo egg bake?

Yep. Just be sure to check the ingredients on any store-bought foods, like the sun-dried tomatoes. Otherwise this is suitable for a Paleo lifestyle.

Is this a Whole30 egg bake?

Yep. Just be sure to check the ingredients on any store-bought foods, like the sun-dried tomatoes. Otherwise this is suitable for a Whole30 round.

What to serve with this Italian Egg Bake

You can actually have this egg bake for breakfast, brunch, lunch or dinner.

Who doesn’t love a good brinner? (Breakfast for dinner, obvi.)

No matter when you serve it, it’s perfect served with bacon, sausage, fruit and breakfast potatoes.

If you’re serving this for brunch, this orange avocado salad and these almond flour biscuits would round out the meal nicely.

If you don’t want to cook anything else, this carrot and apple smoothie is a great way to make the meal more filling and also get more fruit and veggies into your diet.

And to make the brunch extra special, try a cocktail like this carrot juice Bloody Mary or this bubbly Limoncello Spritz.

Other recipes you might like:

  1. Breakfast Casserole 
  2. Sheet Pan Breakfast Hash with Salami
  3. Smoked Salmon Breakfast Frittata
  4. Caesar Deviled Eggs
  5. Crunchy, Chewy No-Bake Breakfast Bars
A keto spinach casserole in a square baking dish next to bowls of eggs and sun-dried tomatoes.

Spinach Egg Bake (dairy-free, Paleo)

Don Baiocchi
This easy Spinach Egg Bake is a colorful, healthy way to start the day. You don't even need to cook the veggies. Just mix, pour into a dish and bake!
And it’s naturally gluten-free, dairy-free, low carb, keto, Paleo and Whole30 friendly.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
resting time 5 minutes mins
Total Time 1 hour hr
Course Breakfast
Cuisine Italian
Servings 9 small squares
Calories 79 kcal

Ingredients
  

  • olive oil spray or avocado oil spray, for greasing the pan
  • 8 large eggs
  • 3 tablespoons full-fat canned coconut milk (see notes)
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes (optional, adjust to your liking)
  • ¼ cup oil-packed sun-dried tomatoes, drained
  • 3 scallions, sliced, white and light green parts only
  • 6-8 oz. frozen spinach, thawed

Instructions
 

  • Heat the oven to 325° F.
  • Grease an 8×8" (or any 2 quart) baking dish.
  • Mix together the eggs, milk, salt, pepper, garlic powder and red pepper flakes (if using). Set aside.
  • Add the drained sun-dried tomatoes onto a double layer of paper towels and pat dry, then roughly chop. Stir the tomatoes and sliced scallions into the egg mixture.
  • Pile the thawed frozen spinach in the middle of a flour sack towel (or any thin towel), cheesecloth or paper towels. Discard any big stems. Wrap up the spinach like a sack and squeeze as much water out as possible. Just when you think you've squeezed out enough, try squeezing out some more.
  • Stir the spinach into the egg mixture, breaking up any clumps so the spinach is evenly distributed through the eggs. Pour the mixture into the prepared dish. If the onions or tomatoes are clumping together, use a fork to drag the pieces around the dish to distribute them evenly.
  • Bake for 35-40 minutes, or until the top of the eggs look set and a knife inserted in the middle comes out clean.
  • Let rest for 5 minutes so the eggs can set, then slice and serve.

Notes

The coconut milk doesn’t give the eggs a coconut flavor.
Feel free to use any non-dairy milk of your choice, but know that anything from a carton has a thinner texture. They’ll still work fine but the eggs won’t have the luxurious thickness as with the coconut milk.
If you’re fine with dairy, feel free to swap out the coconut milk for whole milk, heavy cream or half and half.
Sun-dried tomatoes packed in extra virgin olive oil are preferred. If you can only find dry sun-dried tomatoes, rehydrate them in hot water for 10 minutes, or until plump. Drain, pat dry and chop.
Check the labels of the sun-dried tomatoes to make sure they’re Paleo/Whole30-compliant, if that’s necessary for you.
Substitutions
If you don’t have green onions, you can use 2 tablespoons of thinly sliced chives instead.
If you want it spicy but don’t have red pepper flakes, you can also add a diced fresh chili pepper, such as a jalapeno, serrano of Fresno. Leave in the ribs and seeds to make it spicier, leave them out to make it milder. Or you can add ¼ teaspoon cayenne pepper.
Make ahead
Leftovers can be kept in the fridge for up to 5 days. Serve cold or at room temperature. Do not freeze the egg bake.

Nutrition

Serving: 1squareCalories: 79kcalCarbohydrates: 2gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 145mgSodium: 274mgPotassium: 190mgFiber: 1gSugar: 0.5gVitamin A: 2507IUVitamin C: 5mgCalcium: 51mgIron: 1mg
Keyword breakfast bake, breakfast casserole, egg bake, egg casserole, paleo, whole30
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

For more recipes, inspiration and just good stuff, join me on:

Instagram,

Facebook,

TikTok

and Pinterest!

Related Posts

  • A Paleo breakfast hash with vegetables and four eggs on a baking sheet with a fork breaking the yolk of one of the eggs.
    Sheet Pan Breakfast Hash with Salami
  • A Whole30 breakfast casserole in a rectangular baking dish with handles.
    Paleo Breakfast Casserole (Whole30)
  • A healthy smoked salmon breakfast bake on a black plate.
    Smoked Salmon Breakfast Frittata (gluten-free, Paleo)
  • Three flavors of gluten-free meatballs in separate bowls.
    3 Easy Paleo Meatballs: Bratwurst, Breakfast and Bloody Mary

Breakfast, Recipes, Whole30 brunch, casserole, Easter, eggs, garlic, green onions, scallions, spinach, spring recipe, sun-dried tomatoes

Mailchimp PopUp

Reader Interactions

Comments

  1. Jason Robert says

    September 21, 2022 at 12:26 pm

    5 stars
    I tried this with a handful of leftover sautéed mushrooms instead of sun-dried tomatoes, and served it with Firelli Italian hot sauce. So good! I love your recipes!

    Reply
    • Paleo Gluten Free Guy says

      September 24, 2022 at 1:53 am

      Thanks so much, Jason! I love the idea of using mushrooms. I’ll have to try that next time.

      Reply
  2. Jennifer Fisher says

    April 5, 2020 at 8:21 am

    5 stars
    I am a big fan of spinach and eggs . . and this was so delicious, especially with that full-fat coconut milk in it, who needs cheese?!

    Reply
    • Paleo Gluten Free Guy says

      April 5, 2020 at 1:23 pm

      It’s a classic combo for a reason. 🙂

      Reply
  3. StaceY Crawford says

    April 3, 2020 at 10:32 am

    5 stars
    This is great for using up leftover spinach & scallions which I always have! Thanks 🙂

    Reply
    • Paleo Gluten Free Guy says

      April 3, 2020 at 11:11 am

      So glad this is helpful!

      Reply
  4. ChihYu says

    April 2, 2020 at 11:44 pm

    5 stars
    This is the perfect brunch! So elegant and every bite is delicious!

    Reply
    • Paleo Gluten Free Guy says

      April 3, 2020 at 11:11 am

      Thanks! It’s a brunch fave around here. 🙂

      Reply
  5. Sunrita | Spiceitupp says

    March 31, 2020 at 2:59 pm

    5 stars
    Perfect recipe for these lockdown days! Just what we need

    Reply
    • Paleo Gluten Free Guy says

      April 3, 2020 at 11:10 am

      Thanks!

      Reply
  6. Jean Choi says

    March 30, 2020 at 8:20 pm

    5 stars
    The spice combo is so fantastic in this. So perfect for weekend brunch!

    Reply
    • Paleo Gluten Free Guy says

      April 3, 2020 at 11:10 am

      Exactly! You can make it ahead of time and not worry about it having to be piping hot.

      Reply
5 from 6 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Don

Headshot photo of Don Baiocchi

Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

Categories

Sign-up for Freebie!

Most Recent Posts

A watermelon mint mocktail in a rocks glass garnished with watermelon, lime and mint.

Watermelon Mocktail (sugar free, healthy)

Basil Balsamic Dressing in a glass mason jar.

Balsamic Basil Dressing (easy, healthy)

Strawberry Gluten Free Muffins one a plate with fresh strawberries and on a marble surface.

Gluten-Free Strawberry Muffins (Paleo)

Gluten free blueberry cobbler in a bowl with a spoon and scoop of vanilla ice cream.

Gluten-Free Blueberry Cobbler (Paleo)

Paleo strawberry cobbler in a bowl with a scoop of vanilla ice cream and a spoon.

Gluten-Free Strawberry Cobbler (Paleo)

Footer

For Recipe Tips & More!

Menu

  • Home
  • Recipe Index
  • Blog
  • Privacy Policy
  • Contact

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Copyright © 2025 Paleo Gluten-Free Guy on the Seasoned Pro Theme

855 shares
  • 444

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.