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Baked Spinach and Ricotta Eggs

Start Your Day Off Right With Baked Spinach and Eggs

Finding the motivation to whip up a well-balanced breakfast is often trying, to say the least. Haylie Duff of The Real Girl's Kitchen shares her go-to recipe that'll get you excited for the sound of your alarm clock signaling it's time to start cracking those eggs. Be sure to catch Haylie as she headlines Veg Out: Stretch, Sip, and Savor Presented by Hungryroot on Oct. 17, part of the NYCWFF.

I think by now you know my love for greens and eggs! My recipe for a fried egg over arugula is still my favorite breakfast!

I present "the nest" . . . a cozy collection of all my favorite flavors!

Here is a warm, Summer-y take on greens and eggs . . .

Baked Spinach and Ricotta Eggs

From Haylie Duff, Real Girl's Kitchen

Baked Spinach and Ricotta Eggs


  1. A cast iron skillet (needs to be safe for oven . . . )
    3 eggs
    1 (8-ounce) container of ricotta cheese
    Splash of half and half
    1 lemon
    2 big handfuls spinach
    1 big handful arugula
    1 handful cherry tomatoes
    1 handful sliced mushrooms
    2 tablespoons fresh grated parmesan cheese
    2 sprigs fresh thyme
    Spices: chunky sea salt, black pepper, paprika, and red pepper flakes


  1. Preheat oven to 400°F.
  2. In the skillet or oven-safe baking dish, layer ingredients: ricotta with a splash of cream, then greens, then scatter mushrooms and tomatoes. Crack the eggs over the top, and season!
  3. Bake till eggs are done to your liking!
Image Source: Haylie Duff
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