If you’re searching for the perfect centerpiece for a relaxing weekend gathering or simply want to elevate your everyday breakfast routine, look no further than this Spinach Ricotta Brunch Bake. This savory bake brings together tender spinach, creamy ricotta, flavorful cheeses, and aromatic spices in one incredibly satisfying dish. Whether you’re entertaining friends or treating yourself, this is the kind of recipe that brightens the table and invites everyone to savor a slice.
Ingredients You’ll Need
Every ingredient in this Spinach Ricotta Brunch Bake has a special purpose, offering its own vibrant color, creamy texture, or punchy flavor. The magic lies in how these everyday staples work together for something truly brunch-worthy!
- Olive oil: Gives a subtle richness and helps the onions saute perfectly without sticking.
- Onion (small, finely chopped): Adds sweetness and depth to the base of the bake.
- Garlic cloves (minced): Infuses the entire dish with irresistible aroma.
- Fresh spinach (roughly chopped): The star player for color, nutrients, and that lovely green freshness.
- Salt: Enhances the flavors of the cheeses and vegetables, bringing everything into balance.
- Black pepper: Gives just enough heat to perk up the eggs and ricotta.
- Ground nutmeg: Adds a subtle, nutty warmth that pairs so well with spinach and creamy cheese.
- Ricotta cheese: Responsible for that ultra-creamy, delicate texture in every bite.
- Parmesan cheese (grated): Delivers a sharp, salty flavor and elevates the overall richness.
- Large eggs: Bind the bake together and give it lofty, custardy structure.
- Milk: Keeps the texture light and helps everything bake up fluffy.
- Mozzarella cheese (shredded): Melts beautifully on top for that golden, bubbly finish.
- Optional garnish (chopped parsley or extra Parmesan): Brings a pop of freshness or a final cheesy flourish.
How to Make Spinach Ricotta Brunch Bake
Step 1: Prep the Baking Dish and Oven
Begin by preheating your oven to 375°F. Lightly grease an 8×8-inch baking dish with olive oil or your favorite nonstick spray. This keeps the bake from sticking and ensures those golden edges. Getting the dish and oven ready first lets you flow right into assembling the bake.
Step 2: Sauté the Onions and Garlic
In a large skillet over medium heat, warm the olive oil until it shimmers. Add your chopped onion and cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. Next, toss in the minced garlic and let it cook for about 30 seconds. That short burst unlocks a wonderful aroma—don’t walk away!
Step 3: Wilt the Spinach
Now, add the chopped spinach to your skillet, along with salt, black pepper, and a pinch of nutmeg. Cook for 2 to 3 minutes, stirring gently, until all the spinach has wilted and turned a dark, glossy green. Remove from heat and set aside to cool for a few minutes. This step locks in vibrant color and ensures the spinach blends seamlessly into your egg mixture.
Step 4: Mix the Cheeses and Eggs
In a large mixing bowl, combine the ricotta cheese, grated Parmesan, eggs, and milk. Whisk this mixture well until fully combined. You want it creamy and uniformly yellow—this base turns into that iconic brunch bake texture once baked.
Step 5: Combine and Assemble
Stir the slightly cooled spinach mixture into your egg and cheese bowl, folding until everything looks evenly distributed. Pour this mixture into the prepared baking dish and smooth out the top. Sprinkle shredded mozzarella evenly over the surface, promising a gooey, golden finish after baking.
Step 6: Bake to Golden Perfection
Place the dish in your preheated oven and bake for 30 to 35 minutes. The center should be set and the top golden brown, bubbling with melted cheese. Let the bake cool for 5 to 10 minutes before slicing—this makes serving neater and lets the flavors settle just right. Serve your Spinach Ricotta Brunch Bake warm or at room temperature, depending on the mood and the moment.
How to Serve Spinach Ricotta Brunch Bake
Garnishes
A handful of freshly chopped parsley brings instant vibrancy, while a dusting of extra Parmesan adds an extra-savory punch. For a little brightness, try a few scattered chives or a squeeze of fresh lemon juice over the top—it’s amazing how a simple garnish can wake up every bite.
Side Dishes
This bake loves company! Pair it with a crisp arugula salad dressed with lemon and olive oil, a platter of roasted potatoes, or a basket of flaky croissants for a classic brunch spread. It also sits beautifully alongside fresh fruit or a tangy tomato salad, adding freshness while letting the Spinach Ricotta Brunch Bake shine as the main act.
Creative Ways to Present
For a brunch buffet, cut the bake into small squares for easy, poppable bites. Or, serve generous wedges alongside smoked salmon or crispy bacon for a heartier spread. Mini ramekin versions make for charming individual portions that everyone will love—and the leftovers transform beautifully into a breakfast sandwich or wrap the next day.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Spinach Ricotta Brunch Bake tightly with plastic wrap or transfer to an airtight container. It will keep perfectly in the fridge for up to three days—just remember to refrigerate within two hours of baking for safety and the best texture.
Freezing
If you plan to freeze, wrap individual slices with parchment or wax paper between pieces for easy separation. Place in a freezer-safe container or zip-top bag, and it will stay fresh for up to two months. Thaw overnight in the refrigerator before reheating, and your brunch plans are saved for another day!
Reheating
The best way to reheat the Spinach Ricotta Brunch Bake is in the oven at 350°F, covered loosely with foil, for about 10 to 15 minutes until heated through. For a quick fix, the microwave works too; just cover your slice with a damp paper towel and heat in 30-second bursts until warmed. Both methods keep the bake moist and delicious.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If you’re using frozen spinach, make sure it’s thawed and squeezed very dry before adding it to the pan. Too much liquid can make the bake soggy, but frozen spinach is a wonderful and convenient substitute.
What’s the best way to prepare this for a crowd?
If you’re feeding a bigger group, simply double the ingredients and bake in a 9×13-inch dish. The bake time may be a few minutes longer, so keep an eye on the center for doneness.
Can I make Spinach Ricotta Brunch Bake ahead of time?
Yes, you can! Prepare and bake it the day before, refrigerate overnight, and gently reheat before serving. It’s one of those magical brunch dishes that tastes just as good, if not better, the next day.
Is Spinach Ricotta Brunch Bake gluten free?
Yes, this recipe is naturally gluten free—no need for flour or breadcrumbs. Just double-check your cheese labels if you have celiac disease or a severe gluten allergy.
How can I add more flavor or variety?
Mix in cooked, crumbled bacon, sautéed mushrooms, roasted peppers, or even sun-dried tomatoes for a fun twist. A small squeeze of lemon juice in the batter is also lovely for brightness—make it your own!
Final Thoughts
This Spinach Ricotta Brunch Bake is a joy to make, a delight to share, and destined to become a regular on your breakfast table. Whether you’re hosting brunch or planning an easy weekend treat, give it a try—you’re just one bake away from a new favorite!
Print
Spinach Ricotta Brunch Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Spinach Ricotta Brunch Bake is a delightful and satisfying dish perfect for a weekend brunch. Packed with fresh spinach, creamy ricotta, and savory Parmesan, this vegetarian bake is a crowd-pleaser.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 5 cups fresh spinach (roughly chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
For the Ricotta Mixture:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 6 large eggs
- 1/4 cup milk
For Topping:
- 1/2 cup shredded mozzarella cheese
- Optional garnish: chopped parsley or extra Parmesan
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and grease an 8×8-inch baking dish.
- Sauté Aromatics and Spinach: In a skillet, sauté onion, garlic, then add spinach, salt, pepper, nutmeg until wilted.
- Mix Ricotta Mixture: Combine ricotta, Parmesan, eggs, and milk. Stir in the spinach mixture.
- Bake: Pour into baking dish, top with mozzarella, bake for 30–35 minutes until set and golden.
- Serve: Let cool, slice, and serve warm or at room temperature.
Notes
- You can prepare this bake ahead and reheat before serving.
- Add cooked crumbled bacon or sautéed mushrooms for variety.
- Frozen spinach can be used—just thaw and drain well.
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