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Healthy meal prep has never been more delicious with this low carb ricotta egg bake. This recipe is also ideal for a yummy weekend brunch, plus its gluten free.
This spinach and ricotta egg bake is one I meal prep often for my family. They love the flavors of the bacon and cheddar cheese. I love that you can grab this and go. I eat mine straight out of the fridge! Its also a low carb meal that fills you up!
This recipe is super versatile allowing you to sub in for almost all the ingredients – except the eggs. You can use sausage in place of the bacon – or seasoned sauteed mushrooms. I like this with cheddar cheese but you can use any type of cheese you like. This recipe is super similar to my Veggie Breakfast Bars.
If you don’t have ricotta cheese, feel free to sub in cottage cheese in its place. It will be just as delicious. I added some toasted sesame seeds to the top of mine for added cuteness. If you like this recipe you will love my Sausage and Cheese Egg Bake or my Vegetable Egg Loaf.
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Low Carb Ricotta Egg Bake
Equipment
Ingredients
- 1 tsp olive oil
- 2 scallions
- 3 cups (90 g) baby spinach,, rough chop
- 8 eggs
- 1 cup (248 g) ricotta
- 1/2 cup (118.29 ml) milk
- 5 slices bacon,, cooked + chopped
- salt + pepper,, to taste
- 1/4 cup (25 g) grated parmesan
- 1/2 cup (56 g) shredded cheddar cheese
Instructions
- Preheat oven to 350℉. Line a 9×13 baking dish with parchment paper.
- In a large skillet, heat oil over medium heat. Sauté scallions for 1 minutes. Add spinach and sauté for 2 minutes longer. Remove from heat and set aside to drain.
- In a large bowl, whisk together the eggs, ricotta and milk. Stir in the bacon crumbles, salt, pepper, parmesan, cheddar and spinach mixture until combined. Pour into baking dish. Sprinkle top evenly with a little more parmesan or shredded cheddar. Bake uncovered for 30-35 minutes or until toothpick comes out clean. Let sit for 8-10 minutes and cut into squares.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- Substitute any sauteed greens for the spinach.
- You can sub in cottage cheese for the ricotta.
- You can use any shredded cheese you have in place of the cheddar.
This is great, I’ve aded other veggies as well as ground turkey, different cheeses and different herbs to change it up. I freeze in portion sizes and have a heslthy nutritious breakfast prepped for the week! Thank you!
Can you bake this the night before and re warm to serve day of event?
yes absolutely!
I am trying to watch my carbs and this meal is excellent! I subbed smoked sausage for the bacon and wow did it give the dish zing! I also saute garlic minced in with the onions and spinach and this is sooo fragrant and yummy!! This will be a regular in our house now.
Just made these and we love them! What I’m excited about with this recipe is how it lends itself to playing with all sorts of different herbs , seasonings, and other ingredients. I wish I could have posted a photo because they turned out just beautiful!
I am vegetarian – is the bacon necessary, would it taste good without it?
Stella, this reminds me of your recipe for spinach and feta brownies but low carb. I think I’ll try this recipe with feta and dill. Would you say an 8 oz package of spinach is about right? What about using a box of frozen spinach? I love your recipes!
Can you prep this the night before and bake it on the morning?
Hi Karen, you can! yes
lovely and so easy
Hi Margaret, I’m so glad you tried the recipe and loved it! Thank you!!