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

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


  • 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
US Customary - Metric


  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 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.