Low Calorie Ricotta Egg Bake

You know those mornings when you want something a bit more special than your usual toast but don’t have the energy to whip up anything fancy? That’s exactly why I fell in love with this ricotta egg bake. It’s become my go-to weekend breakfast when I want something warm and filling without spending ages in the kitchen.

I started making this dish last winter when I was looking for breakfast options that could feed my whole family without requiring me to stand over the stove flipping pancakes. Now it’s a regular at our table, especially on lazy Sunday mornings. The best part? You can prep everything the night before while you’re cleaning up after dinner.

What makes this recipe so great is how simple it is – just a few ingredients coming together to make something that feels special enough for company but easy enough for any regular morning. If you’re like me and appreciate dishes that give you more bang for your effort, this one’s going to make you happy.

What Kind of Ricotta Should I Use?

For an egg bake, whole milk ricotta is your best bet since it creates a creamier, richer texture than its lower-fat counterparts. Fresh ricotta from your local deli or cheese shop will give you the best flavor and texture, but the standard supermarket varieties work perfectly fine too. If your ricotta seems a bit watery, you can drain it in a fine-mesh strainer for about 30 minutes before using – this helps prevent your egg bake from becoming too wet. And here’s a helpful tip: give your ricotta a good stir before measuring it out, as this will break up any clumps and help it blend more evenly into your egg mixture.

Options for Substitutions

This egg bake is super adaptable and you can switch things up based on what you have in your fridge:

• Eggs: Eggs are the star here, so they’re a must-keep ingredient. However, you can use liquid egg substitute if needed – use 2 cups to replace 8 whole eggs.
• Ricotta cheese: Don’t have ricotta? You can use cottage cheese (drain and blend until smooth first), Greek yogurt, or feta cheese. Each will give a slightly different texture but work great!
• Spinach: Feel free to swap spinach with other leafy greens like kale (cook a bit longer), Swiss chard, or even frozen spinach (thaw and squeeze out excess water first).
• Bacon: Since bacon is optional, you can skip it or replace it with ham, turkey bacon, or even mushrooms for a vegetarian option.
• Parmesan/cheddar: Any hard or semi-hard cheese works here – try mozzarella, Swiss, or Gruyere. Just pick something that melts well.
• Milk: Any type of milk works – whole, 2%, almond, or soy milk. For a richer result, you can even use half-and-half.

Watch Out for These Mistakes While Baking

The biggest challenge when making a ricotta egg bake is ending up with a watery mixture, which happens when you don’t properly drain excess moisture from both the spinach and ricotta – take a few extra minutes to squeeze the spinach dry and strain the ricotta through a fine-mesh sieve. Another common mistake is overbaking the eggs, which can turn them rubbery and dry – instead, remove the bake from the oven when the edges are set but the center still has a slight jiggle, as it will continue cooking from residual heat. For the creamiest texture, bring your eggs, ricotta, and milk to room temperature before mixing, and don’t overmix the ingredients – gentle folding will keep the ricotta from becoming too smooth and maintain those desirable pockets of cheese throughout the dish. If you’re adding bacon, make sure to cook it until crispy before crumbling, as softer bacon can become chewy and unpleasant in the finished dish.

What to Serve With Ricotta Egg Bake?

This cozy egg bake is perfect for breakfast or brunch, and there are lots of tasty sides that work really well with it. A stack of toasted sourdough or English muffins is great for soaking up all those creamy eggs, while fresh fruit like berries or sliced melon adds a nice sweet contrast to the savory dish. If you’re serving this for brunch, try adding some crispy hash browns or roasted breakfast potatoes on the side – they’re always a crowd-pleaser. For a lighter option, a simple mixed green salad dressed with lemon vinaigrette helps balance out the richness of the eggs and cheese.

Storage Instructions

Keep Fresh: This ricotta egg bake is perfect for meal prep! Place any leftovers in an airtight container and keep them in the fridge for up to 3 days. The eggs will stay nice and moist thanks to the ricotta cheese, making it just as good the next day.

Freeze: Cut the cooled egg bake into individual portions and wrap them well in plastic wrap, then place in a freezer bag. They’ll keep in the freezer for up to 2 months. This is super handy for busy mornings when you need a quick protein-rich breakfast!

Reheat: To warm up your egg bake, pop it in the microwave for 30-60 seconds per portion, or heat it in the oven at 350°F for about 10 minutes until warmed through. If reheating from frozen, let it thaw overnight in the fridge first for best results.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 55-65 g
• Carbohydrates: 20-25 g

Ingredients

• 2 tablespoons butter or oil
• 1 small onion, finely chopped (about ½ cup)
• 3 cups chopped baby spinach leaves
• 8 eggs
• 1 cup ricotta cheese or feta cheese
• ½ cup milk
• 5 slices cooked bacon, crumbled (optional)
• 1 teaspoon salt
• Freshly ground pepper
• ½ cup grated parmesan or cheddar cheese

Step 1: Preheat and Prepare Ingredients

Start by preheating your oven to 350°F (175°C).

If you plan to use bacon, fry it in a frying pan until you reach your desired level of crispiness.

Once cooked, place the bacon on a paper towel to drain excess grease, and crumble it once it has cooled down.

Step 2: Sauté Onions and Spinach

In a large skillet, heat butter or oil over medium heat.

Add the minced onion, sautéing for about 3 minutes or until it’s tender.

Then, add the chopped spinach to the skillet and sauté for another 3 minutes.

Once done, remove the skillet from heat and set aside the spinach and onion mixture.

Step 3: Prepare the Egg Mixture

In a large bowl, beat together the eggs, ricotta or feta cheese, milk, crumbled bacon (if using), salt, and pepper until the mixture is smooth.

Gently stir in the sautéed spinach and onion mixture until everything is well combined.

Step 4: Assemble and Top the Dish

Pour the prepared egg and spinach mixture into a greased 9 by 13-inch baking pan.

Evenly sprinkle the top with grated Parmesan or cheddar cheese for additional flavor and a nice melted cheese topping.

Step 5: Bake and Cool

Place the baking pan in the preheated oven and bake uncovered at 350°F (175°C) for 25-30 minutes.

The dish is done when a knife inserted near the center comes out clean.

Once baked, allow the dish to sit for 8-10 minutes, letting it cool slightly to make cutting easier.

Step 6: Cut and Serve

After allowing the dish to rest, cut it into squares and serve.

Enjoy your savory spinach and cheese bake, perfect for breakfast, brunch, or even dinner!