We eat a lot of eggs here. I mean A LOT, like every day, maybe even twice a day (it’s happened before!). Often these eggs are some form of scrambled, which means one morning I add sautéed spinach and the other I do not. So there ya go…
With all this egg consumption sometimes, believe it or not, I do get sick of eggs. But seriously this happens about every other week so I find I need to change up the eggs a bit and baking them is one of my favorite ways to do so.
Let me just say, if you’re tired of eggs then the Baked Eggs with Ricotta & Thyme is here to save the day! This dish is the creamiest and happiest (is that possible?) of all breakfasts! I’m talking happier than a Happy Meal kind of happy. Sorry, I’m going off the deep end here (I blame lack of sleep).
Seriously though! This dish is one I don’t often put in the rotation for whatever reason I have no idea, but that’s gonna change.
There is also nothing complicated about this recipe, which makes it a perfect morning meal, which means I’m going to recommend you try it for breakfast tomorrow! Now go get some ricotta cause that’s probably all your missing!
Do you get sick of eggs? What are your favorite ways to change up breakfast? Leave me a comment to let me know!
This recipe for Baked Eggs with Ricotta & Thyme is a nice change from traditional eggs. The rich flavor and creamy texture make a perfect breakfast.
- 1 cup Ricotta Cheese
- 2 teaspoons Extra Virgin Olive Oil
- bunch Spinach
- 1/4 teaspoon Thyme
- 4 large Eggs
- Salt & Pepper
- Preheat the oven to 375 degrees. Coat 2 ramekin dishes with a little bit of olive oil and set aside. Tear Spinach leaves and place in the bottom of each dish.
- In a medium bowl mix the Ricotta, Olive Oil, Thyme, and some Salt and Pepper. Place the ricotta mixture in the bottom center of each dish.
- Gently crack an egg on the two side of the ricotta mixture of each ramekin. Cook for 25 minutes or until the eggs are no longer runny and begin to harden. Let cool before serving.