Baked Eggs with Spinach, Tomatoes, Ricotta & Basil
Baked Eggs with Spinach, Tomatoes, Ricotta & Basil is a simple yet elegant breakfast or brunch dish featuring creamy ricotta, wilted spinach, juicy tomatoes, and fresh basil baked with perfectly set eggs. It’s healthy, satisfying, and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 4 large eggs
- 1/2 cup ricotta cheese
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
- Optional: red pepper flakes for a kick
Instructions
- Preheat oven to 375°F (190°C). Lightly grease 2–4 small oven-safe ramekins or one medium baking dish.
- Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2–3 minutes. Stir in tomatoes and cook for another 1–2 minutes. Season with salt and pepper.
- Divide spinach and tomato mixture among ramekins or spread in baking dish. Dollop with ricotta and sprinkle with basil.
- Crack eggs gently on top, keeping yolks intact. Season with additional salt, pepper, and red pepper flakes if using.
- Bake for 12–15 minutes, or until egg whites are set and yolks are slightly runny (or to desired doneness).
- Serve warm with crusty bread or toast.
Notes
- Add sautéed mushrooms or onions for extra depth.
- For a dairy-free version, omit ricotta or substitute with a dairy-free alternative.
- Can be prepped ahead and baked fresh when ready to serve.
Nutrition
- Serving Size: 1 ramekin
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 190mg