Start your day with this elegant Spinach Ricotta Brunch Bake! Creamy ricotta and mozzarella cheese blend perfectly with fresh spinach and sweet cherry tomatoes in this protein-packed dish. It’s easy to prepare ahead of time, making it perfect for weekend brunches or holiday gatherings with family and friends. The subtle hint of nutmeg brings all the flavors together for a satisfying meal that everyone will love.

Ingredients:

2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
4 large eggs
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 teaspoon nutmeg
1/2 cup cherry tomatoes, halved
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Fresh basil for garnish

Instructions:

Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, combine ricotta cheese, shredded mozzarella, eggs, milk, garlic powder, onion powder, salt, pepper, and nutmeg. Whisk until smooth and well combined.
Fold the sautéed spinach into the cheese mixture, then gently stir in the halved cherry tomatoes.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the grated Parmesan cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the center is set.
Remove from the oven and let cool for 5 minutes before slicing. Garnish with fresh basil before serving.

Variation

Mediterranean Version: Add chopped olives, sun-dried tomatoes, and crumbled feta cheese instead of mozzarella for a Mediterranean flavor profile.
Herb Garden: Mix in 2 tablespoons each of fresh chopped herbs like basil, chives, and parsley to brighten the flavor profile.
Veggie Packed: Add sautéed mushrooms, bell peppers, and zucchini for an even more nutritious and colorful brunch option.

Cooking Notes

Make sure to thoroughly drain the spinach after sautéing to prevent excess moisture in your bake, which could make it soggy.
For the best texture, allow the eggs and dairy ingredients to come to room temperature before mixing.
Don’t overbake – the center should be just set but still slightly jiggly when you remove it from the oven. It will continue cooking with residual heat.

Serving Suggestions

Pair with a side of mixed greens tossed in a light lemon vinaigrette for a complete brunch experience.
Serve with toasted multigrain bread or garlic crostini for dipping into the creamy mixture.
For a special occasion brunch, accompany with fresh fruit salad and sparkling grape juice or sparkling water with citrus slices.

Tips

This recipe can be made up to a day ahead – prepare everything, cover with plastic wrap, and refrigerate until ready to bake.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
For a dairy-free version, substitute plant-based cheese alternatives and unsweetened almond or oat milk.

Prep Time:

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Nutritional Information (Per serving)

Calories: 320
Protein: 23g
Sodium: 380mg

Frequently Asked Questions

Can I make this recipe ahead of time? Yes! You can prepare the egg and cheese mixture up to 24 hours in advance and store it covered in the refrigerator. Add 5-7 minutes to the baking time if cooking directly from the refrigerator.
Is this recipe gluten-free? Yes, this Spinach Ricotta Brunch Bake is naturally gluten-free as written. Just be sure to check that your seasonings don’t contain any hidden gluten ingredients.
Can I freeze leftovers? Yes, you can freeze individual portions for up to 3 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat in the microwave or oven until heated through.
What can I substitute for ricotta cheese? If you don’t have ricotta, you can substitute with cottage cheese (blended until smooth), Greek yogurt, or mascarpone cheese for a similar creamy texture.

Conclusion

This Spinach Ricotta Brunch Bake brings together the perfect balance of protein, vegetables, and cheesy goodness for a satisfying meal any time of day. The combination of three cheeses creates a rich, creamy texture while the spinach and tomatoes add freshness and color. Whether you’re hosting a weekend brunch, planning a holiday breakfast, or looking for a protein-packed vegetarian dinner option, this versatile dish is sure to impress. Make it your own with different vegetable combinations or herbs, and enjoy the simplicity of a dish that’s both elegant and easy to prepare!

Spinach Ricotta Brunch Bake

Author: Avery
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
4 large eggs
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 teaspoon nutmeg
1/2 cup cherry tomatoes, halved
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Fresh basil for garnish

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, combine ricotta cheese, shredded mozzarella, eggs, milk, garlic powder, onion powder, salt, pepper, and nutmeg. Whisk until smooth and well combined.
Fold the sautéed spinach into the cheese mixture, then gently stir in the halved cherry tomatoes.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the grated Parmesan cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the center is set.
Remove from the oven and let cool for 5 minutes before slicing. Garnish with fresh basil before serving.

Notes

For a make-ahead option, prepare the egg mixture the night before and refrigerate. Add an extra 5-7 minutes to the baking time if cooking straight from the refrigerator.
Try adding diced bell peppers or fresh herbs like thyme or chives for extra flavor.
This dish reheats beautifully in the microwave or oven for leftovers the next day.
For a lighter version, use part-skim cheeses and egg whites instead of whole eggs.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1/6 of recipe
Calories: 320 kcal
Sugar: 2g
Sodium: 380mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 23g
Cholesterol: 180mg

Keywords: spinach ricotta bake, vegetarian brunch, egg casserole, cheese bake, spinach breakfast, healthy brunch recipe