Ricotta and Thyme Baked Eggs are gently poached eggs nestled inside creamy, fluffy ricotta cheese and sauteed spinach. Seasoned with salt, thyme, and freshly cracked pepper.

Other recipes with deliciously baked eggs include this goat cheese and herb quiche, this paleo breakfast casserole, and this baked vegetable frittata.

baked eggs with ricotta and thyme in white ramekin next to napkin

Ricotta and Thyme Baked Eggs

Baked eggs, known as oueffs in cocotte, are a traditional French breakfast, often made with half-and-half or heavy cream, cracked egg, and simple seasoning topped with shredded cheese. This version, made with ricotta cheese, makes for a fluffy and densely delicious breakfast.

Serving healthy and decadent breakfast is something I enjoy when entertaining guests. Even preparing this recipe on lazy Saturday morning brings joy to my family. This breakfast, made with fluffy ricotta cheese and sauteed spinach is full of flavor and one everyone will enjoy.

These baked eggs can be prepared casserole-style or in single-serve ramekin dishes, which makes them ideal for any amount of guests.

How to Make Ricotta and Thyme Baked Eggs

  • Prepare your ramekins by greasing them with oil or butter and then preheat the oven to 375℉.
  • Spread the spinach leaves on the bottom of the prepared baking dish.
  • Whisk the ricotta, 1 tablespoon of olive oil, and dried thyme together and divide between the baking dishes or 8×8 baking dish.
  • Gently crack the eggs into each prepared dish and season with salt and pepper.
  • Bake for 25 minutes, or until the yokes begin so slightly firm.
baked eggs in ramekin with linen on wooden table

How to Make this Recipe a Casserole

When preparing this baked egg dish you have the option of serving it in single-serve ramekin dishes or as a casserole. To prepare this recipe casserole-style grease an 8×8 baking dish with oil or butter. Place the entire ricotta mixture into the prepared dish and make small dips to crack the eggs. Crack and pour the eggs into the dips and season accordingly.

baked eggs in ramekin with coffee and linen on wooden table

Try These Other Delicious Breakfast Recipes Great for Entertaining

  • Paleo Breakfast Casserole
  • Bacon and Grits Casserole
  • Goat Cheese and Herb Quiche
baked eggs in white ramekin


Ricotta and Thyme Baked Eggs

Gently poached eggs nestled inside creamy, fluffy ricotta cheese and sauteed spinach. Seasoned with salted thyme and freshly cracked pepper.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Keyword: baked, eggs, ricotta, thyme
Servings: 4 Servings
Calories: 464.08kcal

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil divided
  • 2 cups Spinach
  • 2 cup Ricotta Cheese
  • 1/2 cup Heavy Cream
  • 2 teaspoons Thyme
  • 4 large Eggs

Instructions

  • Preheat the oven to 375 degrees and grease 4 small ramekin dishes with butter or oil.
  • Place 1 tablespoon of the olive oil a skillet and saute the spinach until the leaves are wilted about 1 minute. Divide between the ramekin dishes.
  • In a medium-sized bowl whisk the ricotta cheese, remaining olive oil, and thyme together. Place the mixture in each of the ramekin dishes placing it in the center and dividing the dish in half. Pour 2 tablespoons of the heavy cream in each dish. Carefully crack an egg on either side of the ricotta cheese. Season with freshly cracked pepper.
  • Bake in the oven for 25 minutes or until the eggs harden slightly and are no longer runny. Let cool for 5 minutes before serving.

Notes

If you’re making this dish using ramekins I suggest using an 8 ounce dish and here’s a link to some good ones.

Nutrition

Serving: 1serving | Calories: 464.08kcal | Carbohydrates: 5.77g | Protein: 22.07g | Fat: 39.44g | Saturated Fat: 19.81g | Cholesterol: 314.41mg | Sodium: 207.22mg | Potassium: 313.41mg | Fiber: 0.47g | Sugar: 0.64g | Vitamin A: 2744.91IU | Vitamin C: 5.81mg | Calcium: 324.6mg | Iron: 2.04mg
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Try Some of These Egg Dishes if You’re Looking to Change Breakfast Up

  • Bacon Spinach Frittata
  • Cauliflower Crust Quiche
  • Cheese Grits Casserole