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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 361kcal


  • 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


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


  • Nutrition values are an estimate only.


Calories: 361kcal | Carbohydrates: 3g | Protein: 18g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 358mg | Sodium: 189mg | Potassium: 269mg | Vitamin A: 2155IU | Vitamin C: 5.5mg | Calcium: 191mg | Iron: 2.8mg