If you’re searching for something equal parts comforting and impressive for your next gathering, the Spinach Ricotta Brunch Bake is about to become your new go-to. This satisfying, savory bake features velvety ricotta, bright and tender spinach, an abundance of cheese, and billowy eggs all layered together for a golden, flavorful centerpiece. Whether you’re hosting family for Sunday brunch or planning a low-fuss meal with friends, this dish is unfussy to prepare but seriously high on flavor, and always leaves folks asking for seconds.
Ingredients You’ll Need
The ingredient list for Spinach Ricotta Brunch Bake couldn’t be more approachable, but every single item plays a crucial role in building color, flavor, and texture. Most are fridge and pantry staples, which means you’re never far from making this crave-worthy dish.
- Olive oil: Adds a subtle richness and prevents sticking when sautéing the onion and garlic for a flavorful base.
- Yellow onion: Brings gentle sweetness and depth—dice it fine so it softens beautifully.
- Garlic: Lends unmistakable aroma and punch; you can always add an extra clove if you’re a garlic lover.
- Fresh spinach: The star green; when cooked down, six cups becomes just the right amount for a naturally vibrant filling.
- Ricotta cheese: Offers creamy, delicate body to the bake and keeps it wonderfully moist.
- Shredded mozzarella cheese: Melts into gooey, stretchy pockets—feel free to use part-skim or whole milk for extra richness.
- Grated Parmesan cheese: Punches up every bite with a sharp, nutty kick and a beautiful golden topping.
- Large eggs: Bind everything together into a fluffy, tender matrix with that classic brunch vibe.
- Milk: Loosens the eggs just enough for an airy bite without watering down the flavor.
- Salt: Brightens and balances all the elements—don’t skimp!
- Black pepper: A classic seasoning that gives a gentle heat.
- Red pepper flakes (optional): For a little kick; add as much or as little as you like.
- Dried oregano: Introduces just the right undertone of herbaceousness.
- Nonstick spray or butter: Ensures an easy release so every slice comes out clean and lovely.
How to Make Spinach Ricotta Brunch Bake
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 375°F (190°C) so it’s ready when your mixture is, and generously grease an 8×8-inch baking dish with nonstick spray or butter. This simple step ensures each slice lifts out with that perfect, bakery-window edge—no sticking, no crumbling, just pure brunch magic.
Step 2: Sauté Onions, Garlic, and Spinach
Grab a medium skillet and gently heat the olive oil over medium flame. Add the diced onion, sautéing for about 3-4 minutes until they soften and caramelize slightly, setting up lots of flavor. Toss in the minced garlic; let it mingle for another 30 seconds, careful not to let it scorch. Now pile in the chopped spinach all at once. It’ll seem like a lot, but within 2-3 minutes, it’ll wilt into a perfect, brilliant green tangle. Remove from heat and cool for a few minutes so the eggs won’t scramble later.
Step 3: Whisk the Egg and Cheese Base
In a roomy mixing bowl, whisk together your eggs, milk, salt, black pepper, red pepper flakes (if you’re feeling spicy), and dried oregano. Next, fold in the ricotta, mozzarella, and Parmesan. This combo is what gives Spinach Ricotta Brunch Bake its signature cloud-like texture and deeply satisfying flavor profile. You’ll see a thick, creamy mixture start to come together—just what we want.
Step 4: Combine and Transfer to the Baking Dish
Gently fold the cooled spinach-onion mixture into the eggy, cheesy base. Try not to overmix; you want some marbled swirls of cheese and greens throughout. Pour the whole thing into your prepared baking dish, smoothing the top so it cooks evenly and slices beautifully.
Step 5: Bake to Golden Perfection
Slide your dish onto the middle oven rack and bake for 30-35 minutes. You’re looking for the center to be set (not jiggly) and a gentle golden crust across the top. If you like, a quick broil at the end can brown the cheese even further for a bakery-worthy look. Cool for at least 5 minutes before cutting so each wedge stays picture-perfect.
How to Serve Spinach Ricotta Brunch Bake
Garnishes
Give every serving a final flourish with fresh herbs—try snipped chives, parsley, or even a sprinkle of extra Parmesan right on top. If you want to lean into the brunch feel, a few halved cherry tomatoes or a handful of baby arugula add a lovely fresh touch and a pop of color.
Side Dishes
Spinach Ricotta Brunch Bake pairs wonderfully with just about anything. I love it next to a crisp leafy salad tossed in simple vinaigrette, buttered toast, or a fruit salad to round out the meal. For a heartier brunch, serve it with roasted potatoes or griddled asparagus spears.
Creative Ways to Present
If you’re hosting, cut the bake into small squares and arrange them on a platter for easy, fork-free bites. For a fancier touch, nestle a wedge onto a plate with a swirl of balsamic glaze or a dollop of tangy Greek yogurt alongside. It also makes a fabulous filling for a breakfast sandwich if you want to shake things up!
Make Ahead and Storage
Storing Leftovers
Spinach Ricotta Brunch Bake lasts beautifully for several days in the fridge. Let it cool completely, then cover tightly or transfer the slices to an airtight container. It’ll stay fresh and flavorful for up to four days—perfect for quick breakfasts or lunchboxes.
Freezing
This bake is freezer friendly too! Once fully cooled, slice, and wrap individual portions tightly in plastic wrap or foil. Place them in a freezer-safe bag or container. When you’re ready, simply thaw in the fridge overnight and reheat when needed.
Reheating
To bring back that fresh-from-the-oven magic, warm slices gently in the microwave for about a minute, or heat in a 325°F oven until warmed through—just cover with foil to prevent drying out. That fluffy, cheesy texture holds up beautifully in both cases.
FAQs
Can I make Spinach Ricotta Brunch Bake ahead of time?
Absolutely! Assemble the whole dish the night before, cover, and refrigerate. In the morning, bring it to room temperature while your oven preheats, then bake as directed. It’s a lifesaver for hassle-free brunches and holiday mornings.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. Thaw it thoroughly and squeeze out as much moisture as possible before adding to your sautéed onions and garlic. It’s a great shortcut when fresh isn’t available.
How can I add meat to Spinach Ricotta Brunch Bake?
Mix in crisped, chopped bacon or cooked, crumbled sausage with the spinach before folding everything into the egg mixture. This gives the bake a heartier spin while keeping all that wonderful texture and flavor.
Is Spinach Ricotta Brunch Bake gluten-free?
As written, yes! The recipe contains no wheat or gluten ingredients, making it a naturally gluten-free choice for your brunch table. Just double-check your cheeses and nonstick spray for potential additives if needed.
What’s the best way to keep leftovers tasting fresh?
Tightly wrap the baking dish or transfer slices to an airtight container as soon as the bake cools. Reheat gently before serving, and consider sprinkling a little extra cheese or herbs on top to liven up each portion.
Final Thoughts
If you love effortless, delicious recipes that wow at any brunch or breakfast table, don’t miss your chance to try Spinach Ricotta Brunch Bake. With minimal prep and maximum reward, it’s destined to become a favorite whether you’re hosting a crowd or meal-prepping for the week. Give it a go—you’ll be so glad you did!
Print
Spinach Ricotta Brunch Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Ricotta Brunch Bake is a delicious and satisfying dish that is perfect for a weekend brunch or a special breakfast. Packed with spinach, three types of cheese, and flavorful seasonings, this easy-to-make bake is sure to become a family favorite.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 6 cups fresh spinach, chopped
Cheese Mixture:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Egg Mixture:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried oregano
Additional:
- Nonstick spray or butter for greasing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Sauté vegetables: In a skillet, sauté the onion in olive oil until soft. Add garlic, then spinach until wilted. Let cool.
- Mix ingredients: Whisk together eggs, milk, seasonings. Add cheeses and spinach mixture.
- Bake: Pour mixture into baking dish and bake for 30-35 minutes until set and golden.
- Rest and serve: Let it rest for 5 minutes before slicing and serving.
Notes
- You can substitute kale or Swiss chard for spinach.
- Add cooked bacon or sausage for a meatier version.
- This bake can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 195mg
