Baked Ricotta Spinach Eggs

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

1. Prep the ramekins: Preheat oven to 375 and grease 4 ramekins with olive oil or butter.
   
   
2. Make the ricotta mixture: Mix ricotta, olive oil, spinach, Parmesan, basil and salt and pepper in a bowl to combine.
   
   
3. 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.
   
   
4. 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

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Baked Ricotta Spinach Eggs

Herbs and Flour

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!

5 from 1 vote

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine Italian

Servings 4 servings

Calories 258 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 258kcalCarbohydrates: 3gProtein: 15gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 199mgSodium: 220mgPotassium: 177mgFiber: 1gSugar: 1gVitamin A: 1342IUVitamin C: 2mgCalcium: 236mgIron: 1mg

Keyword baked eggs, brunch, eggs, ricotta

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