Ricotta and Spinach Egg Bake

Ricotta and Spinach Egg Bake is an easy, protein-packed meal that’s perfect for breakfast or dinner. Baked in individual ramekins, this healthy vegetarian dish goes from oven to table in just 15 minutes. 

ricotta and spinach egg bake in white ramekins on blue plates

Where are my fellow egg lovers at??? Can I see a show of hands?

I’ve started buying eggs in those big flats instead of by the dozen, because I realized between baking with them, making egg dishes, and straight up eating eggs, we were running out all the dang time.

I eat a couple of eggs almost every day of the week. First of all, eggs nutrition superstars that provide a butt-load of high-quality protein, choline (especially important for pregnant ladies), and the omega-3 fatty acid DHA.

And then there’s the time factor. Most egg dishes are so fast and easy to make, that even on the busiest day I can at the very least whip up a pan of scrambled eggs and have lunch on the table in a matter of minutes.

Honest to goodness, this Ricotta and Spinach Egg Bake doesn’t take a whole lot more effort. It’s a matter of throwing together a few basic ingredients, stuffing everything into a ramekin, and slinging it into the oven. 15 minutes later your breakfast / lunch / dinner is ready, and you’ll be feeling pretty darn smug about how good it is.

eggs, ricotta, a lemon, and a bowl of spinach on a grey background

What goes into this Ricotta and Spinach Egg Bake?

You’re going to want to sit down for this one…

  • Eggs –> okay, okay, maybe you saw that coming?
  • Spinach –> yup, we’re making green eggs here!
  • Ricotta –> the surprises just keep coming!
  • A l’li bit of lemon zest –> for that something special.
  • Some herbs and some salt –> to spice up your life.

ricotta, spinach, and lemon zest in a metal bowl

How do you make this Ricotta and Spinach Egg Bake?

Folks, we’re looking at a literal five minutes of prep here. This recipe is soooooo easy and soooooo tasty, it’s going to make you feel like a g-damn genius! Here’s what you do:

Grab a couple of ramekins or oven-proof bowls (tip: check the bottom of your bowl, it often states whether or not things can go in the oven right there) and grease ’em up with a bit of butter (I use soft butter from my butter dish and a clean finger to get this job done).

In a larger bowl, mix together ricotta, chopped spinach, lemon zest, herbs, and salt. Smoosh this mixture into your buttered ramekins, and using a spoon (or your fingers, let’s be real here) create a little groove for the eggs.

spinach and ricotta in white ramekins with eggs cracked on top

Then, crack your eggs on top of the spinach-ricotta mix, and let them settle into the grooves you created. Throw your ramekins into a pre-heated oven, and bake for 12-15 minutes.

Now comes the trickiest part of the entire dish…

How do I know when my spinach egg bake is ready?

Here’s the thing, my friends: you gotta pull these out of the oven before the eggs have finished cooking. This means going against every instinct and pulling them out when not only are the yolks still runny, but the whites are undercooked as well.

Let them sit on the counter for five minutes, and the heat of the dish will finish cooking the eggs for you for perfectly cooked eggs with runny yolks. This is known as carryover cooking and is also the secret for perfect chocolate chip cookies, just so ya know.

Of course if runny yolks aren’t your thing, you’re welcome to cook them for a few minutes longer.

See how my yolks are kinda cooked on top but runny underneath? That’s because I have a convection oven, and the heat of the fan running across the tops of the egg has that effect.

I love this dish because it’s simple and warm and delicious, it’s elegant, it’s nutritious, and it’s easily made for dinner for one or two or more. It’s fairly seasonless depending on what sort of greens you stir into the ricotta, and what herbs you choose to go with.

overhead photo of ricotta and spinach egg bake in ramekins with a sliced baguette and spinach leaves on the table

What kind off eggs are best for this recipe?

I always make sure to buy the best eggs I can get my hands on, which for me means free-range hens that are fed organic food and are able to graze outside and eat bugs and worms and other stuff that chickens like to eat.

I recommend always buying large eggs, which is what most recipes call for.

Can I use another type of greens?

Sure! You could replace the spinach with a handful of chard, or with ribbons of thinly sliced kale.

Can I use less ricotta / more greens?

I like to go a bit heavy on the greens because, well, because that’s the kind of girl I am, but if you’re after a richer more indulgent dish, ease up on them a bit and let the ricotta shine through.

Can I make this recipe in advance?

You can prep the ricotta mixture and fill the ramekins in advance, and when you’re ready to bake just crack the eggs on top and you’re good to go.

Can I make this recipe for a crowd?

You bet! Just adjust the serving size in the recipe card below, and it’ll adjust the recipe for you. You can bake a big batch in several ramekins, or use a buttered casserole dish instead.

A slice of bread being dipped into a ricotta and spinach egg bake

Hey Nutrition Lady, are eggs good for you?

My friends, eggs are a nutrition superstar!

Eggs are a natural, nutrient-rich whole food and an amazing source of high quality protein. In fact, many public health authorities use eggs as the reference standard against which protein qualities are evaluated.

Eggs contain all 8 B-vitamins, along with folic acid. Vitamin B12 and choline are particularly abundant in eggs. Eggs are also a very good source of selenium and iodine.

But what about the cholesterol in eggs? Well, several large-scale studies conducted recently have suggested that the cholesterol content of eggs in relation to heart disease may be less of a concern than previously thought. Interestingly, a relationship between egg intake and an increase in HDL (good) cholesterol has also been observed.

Is one part of an egg better than the other? As it turns out, the nutrients found in an egg are distributed fairly evenly between the white and the yolk. The white has more protein, magnesium, potassium, and B3, whereas the yolk has more omega-3 fatty acids, folate, choline, B12, and fat soluble vitamins A, D, E, K.

white ramekins with ricotta and spinach egg bake on blue plates with a baguette

Other egg recipes you might enjoy:

Roasted Vegetable Frittata
Egg in a Squash Hole
Pan-Fried Broccoli with Sesame Egg Ribbons
Vegetarian Frittata with Corn and Tomatoes 
Smoky Asparagus Quiche

white ramekins with ricotta and spinach egg bake on blue plates with a baguette
5 from 8 votes
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Ricotta and Spinach Egg Bake

Ricotta and Spinach Egg Bake is an easy, protein-packed meal that's perfect for breakfast or dinner. Baked in individual ramekins, this healthy vegetarian dish goes from oven to table in just 15 minutes. 

Course Breakfast
Cuisine American
Keyword baked eggs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Calories 361 kcal
Author Katie Trant

Ingredients

  • butter for greasing the ramekin
  • 1/4 cup ricotta cheese
  • 1/2 cup roughly chopped spinach
  • 1/2 tsp dried thyme
  • 1/2 tsp lemon zest optional
  • 1 Tbsp olive oil
  • 2 eggs
  • salt and pepper
  • 2 slices bread for serving

Instructions

  1. Preheat your oven to 375°F / 195°C
  2. Butter a ramekin or small baking dish.
  3. In a small bowl, mix together ricotta, spinach, thyme, lemon zest, olive oil, and a bit of salt and pepper.
  4. Place the ricotta mixture into the prepared ramekin, and create two small wells for the eggs.
  5. Crack 2 eggs into the ramekins, drizzle with a touch of olive oil, and place in the oven.
  6. Bake for 12-15 minutes, until whites are set but yolks are still a bit runny.
  7. Remove from the oven and serve hot with buttered toast.

Recipe Notes

  • Nutrition values are an estimate only.
Nutrition Facts
Ricotta and Spinach Egg Bake
Amount Per Serving
Calories 361 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g45%
Cholesterol 358mg119%
Sodium 189mg8%
Potassium 269mg8%
Carbohydrates 3g1%
Protein 18g36%
Vitamin A 2155IU43%
Vitamin C 5.5mg7%
Calcium 191mg19%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published October 27, 2014. It was retested, rephotographed, and updated on January 29, 2019.

 



 

Comments

  1. Jennifer says

    Our clocks will be ‘falling back’ this coming weekend, but already I’m noticing the darkness creeping in on our days. Thanks for the reminder to stock up on tealights….and for the cozy recipe 🙂

  2. Sam @ PancakeWarriors says

    Oh day light savings is so early there! I am known to stroll out of bed like that on daylight savings as well! These baked eggs look amazing – love the ricotta and spinach. I have some kale that would be beautiful in this dish, maybe add a little garlic or pesto! Thanks for sharing!

    • Katie Trant says

      It is early, but it’s made a huge difference in the mornings… which will last for a couple of weeks and then soon we’ll have just a couple of hours of daylight on a good day. The only thing to do is embrace the darkness! Kale would be great in this dish, and PESTO is a fantastic idea! I just happen to have a batch of kale pesto in the freezer, so next time I do baked eggs I’m going to stir in a spoonful. Yum!

  3. kellie@foodtoglow says

    I am with you on the cozy thing. Embrace the low light/no light and start lighting loads of candles. Check. As a Florida ex-pat living in Scotland I ALWAYS get caught out by the time change thing though. Today – admittedly a low-cloud but weirdly warm day – it felt like the light was waning from 2.30! Your cozy candles and spinach and ricotta-coddled eggs sound so good. A perfect quick supper for one or more. With lots of wholegrain buttered toast for extra coziness. 🙂

    • Katie Trant says

      Moving from wet and rainy Vancouver to cold and dark Stockholm was a shock to my system, so Florida to Scotland must have been a real trip for you! On those low-cloud days here in November and December it can feel like we don’t get any daylight at all. Hoping for lots of snow this winter as it really brightens things up! And yes, lots and lots of buttery toast is the key here. Yum!

  4. Deena Kakaya says

    I read that a businessman invented the clock changing system, tut tut. Unfortunately I had an all day revision course to teach on the Sunday that the clocks changed but I am totally with you on the comfort thing! I have to say, I really, really like the look of these eggs and would be delightful if someone cooked this creamy dreamy dish up for me on a Sunday morning so that I could curl up and tuck in. Fabulous touch with the ricotta x

    • Katie Trant says

      Of course it was a businessman! The great thing about this dish is you could prep it on Saturday night, then just crack the eggs in and place it in the oven on Sunday morning. Perfect for a cozy morning lie-in!

  5. Elena says

    Funny that I discovered this recipe when we are switching back to longer days (yahoo!). Even with longer days though here in rainy Vancouver (Katie should know), where March brings lots of storms, recipes like this are life savers! I loved lemon zest there, I would say it’s mandatory! Makes it so unusual and fresh, almost summary, good reminder on those rainy days!

    Thanks for the great recipe, this will go to my favourites!

    Off topic, apart from tea lights, wine at 2 pm, and cozy food, how do people in Sweden survive winter? Vancouver in comparison with Sweden seems like Florida and I still can’t get though the winter very well…

    • Katie Trant says

      I guess you just get through it! Lots of candles, lots of cozy nights in with friends, and you just embrace it. Plus you know there’s an awesome payback coming in the summer when the sun never sets, so that helps too.

  6. Jo says

    Cooked this today for breakfast with my girlfriends on my back deck. It’s a hot, hot summer here in Australia and this dish was light and lovely. One of my friends brought her homemade vegan worcestershire sauce which finished it off nicely. I also added a bit of nutmeg as I love the spinach/nutmeg combo. I think this one will be on high rotation for me – quick and super tasty. Thanks, Katie!

  7. Gail Hunt says

    Hey, NL
    Made this for our dinner last night. I added green onions. It was great! Thanks for the idea (any combo of spinach and lemon has my vote.)
    The baking, in my convection oven took 35 minutes, though, with the eggs still liquid-y for dipping.

    • Katie Trant says

      Interesting! I think I might have a fast oven – it’s got this fancy 4D convection fan and just blasts out heat. Though I did also make these at my old apartment and they were done at around the 15 minute mark there as well.

  8. Emily says

    Anything that can be into the oven in less than 5 mins is a winner for me. I love eggs, I love spinach, I love ricotta. This dish is a dream.

  9. J says

    I did this recipe last time you posted it, but we struggled with the eggs.

    It seems whenever a recipe calls for baked eggs, the white never seems to want to set. We ended up taking it out of the oven, leaving it, putting it back in, taking it out again, before eventually microwaving it!

    The rest of the recipe was delicious, but the egg ended up pretty solid. Do you have any suggestions?

    • Katie Trant says

      I agree that baked eggs can be tricky! I find that the trick is to take the eggs out of the oven before the whites are completely set and let them rest on the counter to continue cooking with carry-over heat from the oven.

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