Fridge Friend Recipes
Egg and Mozzarella Salsa Bake recipe
A bubbling traybake of eggs, mozzarella and hot salsa with a rich, savoury finish. It is an easy crowd-pleaser that works for breakfast, brunch or a simple supper.
28 min · Easy · Mexican Jump to method
Ingredients
- 5 large Eggs
- 200 g Hot Salsa Dip
- 100 g Mozzarella Cheese
- 10 g Butter
- 1 pinch Salt
- 1 pinch Black pepper
- 1 tbsp, chopped Fresh parsley
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 191 kcal |
| Protein | 16.5 g |
| Carbohydrates | 4.2 g |
| Fat | 12.8 g |
| Saturated fat | 5.6 g |
| Fibre | 0.8 g |
| Sugar | 2.6 g |
| Sodium | 460 mg |
Why this works
A protein-rich, low-carb bake with moderate saturated fat and some added sodium from salsa and salt.
High-quality protein. Eggs and mozzarella provide complete protein, supporting muscle maintenance and satiety.
Source of micronutrients. Eggs contribute vitamin B12, vitamin D and selenium, while parsley adds a small amount of vitamin K and vitamin C.
Sodium to watch. Hot salsa dip and added salt can push the sodium content up, which may be a concern for those limiting salt.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven come fully up to temperature before the dish goes in; a properly hot oven helps the eggs start setting at the edges rather than sitting pale and loose.
- Butter a small baking dish and spread the hot salsa dip across the base.
Use the butter to coat the corners and sides as well as the base, then spread the salsa in an even layer so the eggs sit in a level bed and cook uniformly.
- Crack the eggs over the salsa, spacing them out evenly.
Crack each egg into a small cup first if you want to avoid broken yolks, then tip them gently so they keep their shape instead of merging together.
- Top with mozzarella and season with salt and black pepper if using.
Aim for a light, even scattering so the mozzarella melts into a golden blanket rather than sealing the eggs underneath; go easy with the salt if your salsa is already well seasoned.
- Bake for 12 to 15 minutes until the eggs are set and the cheese is bubbling.
Check from the oven window near the end: the whites should look opaque and the yolks should still have a slight wobble if you want them soft, while leaving it too long will turn them firm and rubbery.
Other Mozzarella Recipes
Baked Eggs with Salsa and Mozzarella
25 min · A bubbling, savoury egg bake with hot salsa and melted mozzarella, finished with rich butter for a comforting breakfast or light dinner. It’s quick to assemble and full of bold, spicy flavour.
Creamy Mozzarella and Pepper Egg Skillet
20 min · A vibrant, gently spiced egg skillet with softened red pepper, rich mozzarella and a creamy Greek yoghurt finish. The hot salsa brings a lively kick, making it a quick and satisfying any-time meal.
Creamy Pepper and Cheese Breakfast Bowl
15 min · A warm, savoury breakfast bowl with softly cooked eggs, sweet red pepper and a rich, creamy cheese finish. Hot salsa dip adds a lively kick that balances the mellow mozzarella and cream cheese.
Salsa Baked Eggs with Mozzarella
20 min · A bubbling, savoury bake of hot salsa with softly set eggs and a golden blanket of mozzarella. Rich, spicy and ideal with toast or crusty bread.
Spicy Egg, Pepper and Mozzarella Quesadilla
15 min · A crisp, golden quesadilla packed with soft scrambled eggs, sweet orange pepper and molten mozzarella, with a fiery kick from hot salsa dip. It’s quick, satisfying and perfect for a savoury meal any time of day.
Creamy Cheese and Salsa Egg Bake
25 min · This bubbling egg bake combines hot salsa dip, creamy yoghurt and a cheesy topping for an easy, flavour-packed dinner. It is bold, comforting and best served straight from the oven.
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