Ricotta Spinach Breakfast Bake

Name: Ricotta Spinach Breakfast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian-inspired
Ingredients: 8 eggs; 250 g ricotta; 100 ml milk; 250 g spinach, wilted and squeezed dry; 200 g cherry tomatoes, halved; 4 spring onions; 60 g vegetarian hard cheese; ½ tsp oregano; Salt and pepper

A soft, sliceable egg bake with ricotta, spinach and sweet tomatoes.

Vegetarian Gluten-free (0 ratings)

Prep15 min

Cook35 min

Total50 min

Serves6

DifficultyEasy

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A soft, sliceable egg bake with ricotta, spinach and sweet tomatoes. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Heat oven to 190°C (170°C fan). Whisk eggs, ricotta, milk, oregano and seasoning.
Fold in spinach and spring onions.
Pour into an oiled baking dish and add tomatoes.
Scatter with hard cheese and bake 30–35 minutes.
Rest 10 minutes before slicing.

💡 VeggieTip notes

Squeezing spinach dry prevents sogginess.
Ideal for packed lunches.

Nutrition (per serving, approx.)

252kcal

22g protein

7g carbs

16g fat

2g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: egg bake ricotta spinach meal prep

Ricotta Spinach Breakfast Bake

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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