Go Back
–+ servings
Spinach Ricotta Brunch Bake

Spinach Ricotta Brunch Bake: Your New Favorite Make-Ahead Dish

This Spinach Ricotta Brunch Bake is a creamy, make-ahead dish perfect for cozy brunches and gatherings packed with nutrition and flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 6 large Eggs Essential for structure and fluffiness.
  • 1 cup Whole Milk Can substitute with plant-based milk.
  • 1 cup Ricotta Cheese Adds creamy richness.
  • 1 cup Shredded Mozzarella Cheese Use low-moisture mozzarella for best results.
  • ½ cup Grated Parmesan Cheese Elevates flavor with nutty depth.
  • 4 cups Fresh Spinach Can use frozen if moisture is squeezed out.
  • 1 medium Onion (finely diced) Adds sweetness and savory depth.
  • 2 cloves Garlic (minced) Can be omitted for simplicity.
  • 2 tablespoons Olive Oil Ideal for sautéing; can substitute with butter.
  • 1 teaspoon Salt Adjust based on cheese saltiness.
  • ½ teaspoon Black Pepper Can use white pepper for a milder heat.
  • 1 teaspoon Italian Seasoning Can replace with fresh herbs.
For Garnish
  • 1 cup Cherry Tomatoes (halved) Optional topping for freshness.
  • ¼ cup Fresh Parsley (chopped) Enhances presentation.

Equipment

  • 8x8 inch baking dish
  • medium skillet
  • large mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish with olive oil.
  2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add finely diced onion and sauté for 5-7 minutes until softened.
  3. Stir in 2 minced garlic cloves and sauté for another 1-2 minutes. Then add 4 cups of fresh spinach and cook until wilted.
  4. In a large mixing bowl, whisk together 6 eggs and 1 cup of whole milk. Season with salt, black pepper, and 1 teaspoon of Italian seasoning.
  5. Fold 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan into the egg mixture.
  6. Combine the spinach mixture into the egg and cheese blend, stirring until evenly mixed.
  7. Pour the mixture into the prepared baking dish and smooth the surface with a spatula.
  8. Bake in the preheated oven for 35-40 minutes until the top is golden and puffed.
  9. Let cool for 10 minutes before garnishing with halved cherry tomatoes and freshly chopped parsley.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 450mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Cook spinach well to avoid sogginess and let the bake cool for easier slicing.

Tried this recipe?

Let us know how it was!