Low Carb Ricotta Egg Bake

Servings:

Prep Time: 15

Cook Time: 30

Total Time: 45

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.

Equipment

Large mixing bowl

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

US Customary - Metric

Instructions

Preheat oven to 350℉. Line a 9x13 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

Author: Stella Drivas