Spinach and Ricotta Egg Bake (Low Carb)
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 baby spinach, rough chop
- 8 eggs
- 1 cup ricotta
- 1/2 cup milk
- 5 slices bacon, cooked + chopped
- salt + pepper, to taste
- 1/4 cup grated parmesan
- 1/2 cup 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.
Nutrition
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