Oven-Baked Yogurt & Eggs with Spinach and Mozzarella

Name: Oven-Baked Yogurt & Eggs with Spinach and Mozzarella
Total time: 15 min
Yield: 1 people
Ingredients: 0.5 cup Greek Yogurt; 1 cup Baby Spinach; 5 count Cherry Tomatoes; 2 count Eggs; 2 tbsp Mozzarella

Vegetarian • Gluten-FreeUnder 15 MinsHigh Protein • Low CalorieOne-Pot • BakingBreakfast • Brunch • Lunch • Dinner

Easy

15min

310kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A comforting, high-protein, one-dish baked meal featuring a creamy yogurt base, wilted spinach, and soft eggs topped with melted mozzarella.

If you are looking for a comforting, healthy breakfast or light, protein-packed dinner, this Oven-Baked Yogurt & Eggs with Spinach and Mozzarella is a complete game-changer. Inspired by the rich, creamy textures of Eastern Mediterranean breakfasts, this recipe bakes warm, tangy Greek yogurt together with perfectly runny eggs in a single dish. It is exceptionally diet-friendly and brilliantly simple, utilizing just one baking dish to save you from a mountain of cleanup. Because we are keeping this as a soft, easy-to-eat meal, the fresh baby spinach wilts beautifully into the warm yogurt base, while the cherry tomatoes burst to create a natural, sweet sauce. Swapping out the feta for a sprinkle of soft mozzarella gives it a wonderful gooey texture that pairs perfectly with the luscious egg yolk. Whether you need a quick start to your morning or a soothing, savory evening bowl, this baked egg recipe delivers warmth, high protein, and luxurious flavor without the fuss.

Ingredients

120 g Greek Yogurt (about ½ cup)
30 g Baby Spinach (1 large handful)
50 g Cherry Tomatoes (about 4-5 tomatoes)
2 count Eggs
20 g Mozzarella (about 2 tbsp)

Instructions

1
Preheat your oven to 200°C (400°F).
2
Spread the Greek yogurt evenly across the bottom of your small baking dish.
3
Scatter the baby spinach and halved cherry tomatoes over the yogurt.
4
Use the back of a spoon to make two small indents in the greens, then crack the eggs directly into those wells.
5
Sprinkle the mozzarella evenly over the top.
6
Bake in the oven for 10 to 12 minutes, or until the whites of the eggs are set but the yolks are still soft.
7
Remove carefully from the oven, let it cool for just a minute, and enjoy warm.

Chef's Tips

•If your yogurt is very cold from the fridge, let it sit at room temperature for 10 minutes before baking to prevent the dish from cracking.
•For an extra flavor boost, try drizzling a tiny bit of pesto on top just before serving.