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.

baked ricotta spinach eggs with toast

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

You may also like:

Cheddar Chive Biscuits
Bacon & Leek Quiche
Zucchini Egg Nests

baked ricotta spinach eggs with toast

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Italian
Servings 4 servings
Calories 258 kcal

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.

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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