Description
A savory and creamy Spinach Ricotta Brunch Bake that combines sautéed spinach and onions with ricotta, mozzarella, and Parmesan cheeses, all baked into a golden, fluffy casserole perfect for a hearty breakfast or brunch.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Topping (Optional)
- 1/2 cup breadcrumbs
Garnish (Optional)
- Fresh parsley or basil
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil or nonstick spray to prevent sticking.
- Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook Spinach: Add chopped spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove the skillet from heat and let the mixture cool slightly.
- Mix Cheese and Eggs: In a large bowl, whisk together ricotta cheese, shredded mozzarella, grated Parmesan, eggs, milk, dried oregano, salt, black pepper, and optional red pepper flakes until fully combined.
- Combine Spinach Mixture: Add the cooled spinach and onion mixture into the bowl with the egg and cheese mix. Stir gently to blend all ingredients evenly.
- Prepare for Baking: Pour the combined mixture into the prepared baking dish, spreading it out evenly. If desired, sprinkle breadcrumbs over the top for added texture and a crisp topping.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the top is golden brown and the center is set. Test doneness by inserting a toothpick— it should come out clean.
- Cool and Garnish: Remove the bake from the oven and let it cool for a few minutes. Garnish with fresh parsley or basil if desired to add a fresh herbal note.
- Serve Warm: Slice into portions and serve warm, making it an excellent hearty breakfast or brunch option to enjoy.
Notes
- For a gluten-free version, omit the breadcrumbs or use gluten-free breadcrumbs for topping.
- Red pepper flakes are optional; omit if you prefer no heat.
- Use whole milk or 2% milk for richness; substitute any milk if dairy-free alternatives are preferred.
- Make sure to let the spinach mixture cool slightly before mixing with eggs to avoid curdling.
- Breadcrumb topping adds crunch but can be skipped for a softer texture.
- This bake can be prepared a day ahead and refrigerated, then reheated before serving.
