If you’re looking to wow your friends and family with something comforting, vibrant, and full of flavor, look no further than this Spinach Ricotta Brunch Bake. This dish combines creamy ricotta, tender spinach, a trio of cheeses, and fluffy eggs for a brunch casserole that’s as perfect for a weekend gathering as it is for weekday meal prep. It’s hearty enough to stand on its own, yet light and fresh with a hint of herbs and just the right touch of golden, cheesy crust. Trust me, you’re going to want seconds!
Ingredients You’ll Need
The beauty of this dish is all in its simple, everyday ingredients—each one adding its own layer of flavor, texture, or visual flair. Here’s what makes the Spinach Ricotta Brunch Bake such a standout:
- Olive oil: Adds richness and helps soften the onions for the flavorful base.
- Yellow onion: When sautéed, it sweetens up and deepens the overall flavor of the bake.
- Garlic: Brings that signature aromatic punch and grounds the dish in savory goodness.
- Fresh spinach: Bright, leafy greens that add color, nutrients, and freshness—don’t worry, it wilts down perfectly!
- Ricotta cheese: The star for creaminess, making every bite tender and melt-in-your-mouth soft.
- Mozzarella cheese: Infuses a subtle stretchiness and mild flavor that binds everything together.
- Parmesan cheese: Provides that sharp, salty bite on top for a golden, savory finish.
- Eggs: Essential for making a fluffy, custardy base that holds all the goodness together.
- Milk: Softens and smooths the eggs, giving that perfect, creamy texture.
- Salt and black pepper: The must-have duo for balancing and elevating all the flavors.
- Nutmeg (optional): Just a hint brings warmth and depth—highly recommended if you have it!
- Fresh basil or parsley (optional): For a fresh, herby pop both inside and as a pretty garnish.
How to Make Spinach Ricotta Brunch Bake
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish with a little olive oil or nonstick spray. This step is quick but crucial—it’s what helps your slices come out cleanly with that perfect edge.
Step 2: Sauté the Vegetables
In a medium skillet over medium heat, warm the olive oil. Toss in the diced onion and sauté for about 3 to 4 minutes until softened and translucent, but not browned. Add the minced garlic and cook for 30 seconds more, just until fragrant. Finishing up, stir in the chopped spinach, letting it wilt down for one to two minutes. You want it just barely wilted, keeping its bright green color and some texture.
Step 3: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg (if you’re using it). The nutmeg is subtle but adds a je ne sais quoi warmth, especially if you’re prepping this for a special brunch.
Step 4: Combine Cheeses and Spinach
Stir the ricotta, mozzarella, and Parmesan cheeses right into your egg mixture. Once combined, fold in the cooked spinach, onion, and garlic mixture, mixing well to evenly distribute all that cheesy, green filling throughout the eggs.
Step 5: Bake to Perfection
Pour the mixture into your prepared baking dish and smooth the top so it bakes up nice and even. Slide it into the oven and bake for 30 to 35 minutes, until the center is set and the top is just lightly golden. Let it cool for about five minutes before slicing—trust me, this tiny wait is worth it for clean slices and flavor that’s settled beautifully.
How to Serve Spinach Ricotta Brunch Bake
Garnishes
Don’t underestimate the power of a good garnish! A sprinkle of freshly chopped basil or parsley not only adds a lovely pop of green but also gives the whole bake a fresh, herbal aroma. A bit more grated Parmesan never hurts for extra savoriness right before serving.
Side Dishes
The Spinach Ricotta Brunch Bake is wonderfully filling, but it happily shares the plate. Consider pairing it with a crisp green salad dressed in lemon vinaigrette, a bowl of mixed berries, or even some roasted potatoes for heartier appetites. And if you’re brunching it up, some crusty bread for dipping is a guaranteed hit.
Creative Ways to Present
For a festive touch, try baking the mixture in individual ramekins for personal-sized portions—so cute for a brunch party! Or serve with a colorful fruit platter and layered yogurt parfaits to transform your brunch table into a feast for the eyes as well as the palate. You can even cut the bake into small squares for appetizers or a potluck finger food option.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), simply let the Spinach Ricotta Brunch Bake cool to room temperature, then cover and refrigerate. It stays fresh and delicious for up to three days—perfect for quick breakfasts or light lunches.
Freezing
This brunch bake freezes surprisingly well. Slice into portions, wrap them tightly, and freeze for up to two months. When you’re ready for a quick meal, just thaw overnight in the fridge and you’re halfway to brunch bliss.
Reheating
To reheat, pop slices in the microwave for a minute or two, or warm them in a 300°F oven until heated through. For best results, cover with foil to keep it from drying out, and garnish with a fresh sprinkle of herbs or cheese before serving to revive all that just-baked goodness.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out all the excess moisture from the spinach so the bake doesn’t end up watery. Measure out about 1 cup of drained frozen spinach to replace the fresh.
What other veggies can I add to the Spinach Ricotta Brunch Bake?
Diced bell peppers, mushrooms, sun-dried tomatoes, or even a handful of cooked broccoli florets are all wonderful additions. Just make sure to sauté any extra vegetables first so they meld seamlessly into the custard.
Is the Spinach Ricotta Brunch Bake gluten-free?
Yes! This recipe contains no wheat or gluten-containing ingredients, making it a delicious and safe choice for gluten-free diets. Just double-check your cheeses if you have concerns about additives.
Can I prepare this recipe the night before?
You sure can. Assemble everything up to the point of baking, cover, and refrigerate overnight. In the morning, pop it right in the oven (add a couple extra minutes to the bake time if it’s going in cold).
What’s the best way to serve this dish for a crowd?
Double the recipe and bake it in a 9×13-inch dish for bigger gatherings. It slices beautifully into squares and is just as tasty at room temperature as it is warm out of the oven, making it a truly crowd-friendly brunch star.
Final Thoughts
I truly hope you give this Spinach Ricotta Brunch Bake a spot on your breakfast or brunch table. With its creamy texture, cheesy goodness, and fresh spinach flavor, it has a way of making any meal feel special. Enjoy every bite and don’t be surprised when everyone asks you for the recipe!
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Spinach Ricotta Brunch Bake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Spinach Ricotta Brunch Bake is a delightful and flavorful dish perfect for a weekend brunch or a special breakfast. Packed with spinach, three kinds of cheese, and a hint of nutmeg, it’s a satisfying option for vegetarians and gluten-free eaters alike.
Ingredients
For the Bake:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 5 cups fresh spinach (chopped)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon chopped fresh basil or parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch or 9×9-inch baking dish.
- Sauté onion and garlic: In a skillet over medium heat, warm the olive oil and sauté the onion until soft, about 3–4 minutes. Add the garlic and cook for another 30 seconds.
- Add spinach: Stir in the chopped spinach and cook until wilted, about 1–2 minutes. Remove from heat and let cool slightly.
- Prepare egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the ricotta, mozzarella, Parmesan, and spinach mixture.
- Bake: Pour the mixture into the prepared baking dish, smooth the top, and bake for 30–35 minutes or until set in the center and lightly golden.
- Cool and garnish: Let the bake cool for 5 minutes before slicing. Garnish with fresh herbs if desired.
Notes
- This dish can be made ahead and reheated.
- Feel free to add chopped sun-dried tomatoes, mushrooms, or cooked breakfast sausage for variation.
- Pairs well with a simple green salad or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 195 mg
