These Baked Ricotta Spinach Eggs are a delicious, healthy start to the day! They are packed with protein and healthy spinach and so easy to make!
I love eggs for breakfast and this breakfast egg dish is one I love so much. Creamy ricotta, fresh spinach and a cracked egg bake up together to make a breakfast that is both healthy and satisfying.
Creamy ricotta and a soft, runny yolk are my idea of a delicious breakfast. I am a sucker for a runny yolk!
And did I mention how easy this breakfast is to make? Super simple! Which is exactly what mornings should be.
Ingredients in Baked Ricotta Spinach Eggs
- Eggs
- Ricotta
- Olive oil
- Spinach
- Parmesan cheese
- Fresh basil
- Salt and pepper
How to make Baked Ricotta Spinach Eggs
- Prep the ramekins: Preheat oven to 375 and grease 4 ramekins with olive oil or butter.
- Make the ricotta mixture: Mix ricotta, olive oil, spinach, Parmesan, basil and salt and pepper in a bowl to combine.
- Assemble the ramekins: Spoon equally into the 4 ramekins. Create a well in the middle of each ramekin and crack an egg into each one.
- Bake: Bake in the oven for about 15 minutes, or until the egg whites are set but the yolk is still a bit runny.
That’s it! Pretty easy, right?
I hope you enjoy this recipe as much as we do!
-Cathy
You may also like:
Cheddar Chive Biscuits
Bacon & Leek Quiche
Zucchini Egg Nests
Baked Ricotta Spinach Eggs
Ingredients
- 4 eggs
- 1 cup ricotta
- 2 tablespoons olive oil
- 1 cup spinach chopped
- 1/4 cup Parmesan cheese
- 1/4 cup fresh basil chopped finely
- salt and pepper
Instructions
- Preheat oven to 375 and grease 4 ramekins with olive oil or butter.
- Mix ricotta, olive oil, spinach, Parmesan, basil and salt and pepper in a bowl to combine.
- Spoon equally into the 4 ramekins. Create a well in the middle of each ramekin and crack an egg into each one.
- Bake in the oven for about 15 minutes, or until the egg whites are set but the yolk is still a bit runny.