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Baked Egg Ricotta Cups

For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups. Why? They are so good! Soft eggs over a zesty ricotta cheese mixture will fill you up with the energy you need to start your day!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: baked eggs recipe, eggs and ricotta, ricotta egg bake
Servings: 4
Author: Amy

Ingredients

  • 4 tablespoons extra virgin olive oil {divided} + more for greasing ramekin
  • 1/2 cup ricotta cheese
  • 1 garlic clove minced
  • 1-2 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest from organic lemon
  • 1 teaspoon chopped parsley
  • 1/2 cup chopped kale stems removed
  • 4 eggs
  • Pinch of sea salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes more if you like it spicy

Instructions

  • Preheat oven to 350°.
  • Lightly grease two 4 1/2" ramekins with olive oil. Place ramekins on rimmed baking sheet.
  • In a medium bowl stir till combined, 2 tablespoons extra virgin olive oil, ricotta, garlic, thyme leaves, lemon zest, parsley, and kale.
  • Divide mixture evenly among two ramekins.
  • Carefully crack two eggs on top of each prepared ramekin.
  • Evenly drizzle the top of eggs with remaining 2 tablespoons of extra virgin olive oil, a sprinkle of sea salt, black pepper, and red pepper flakes.
  • Place baking sheet with ramekins in oven and bake for 12-15 minutes or until the whites of eggs have set, but yolks are still soft.
  • Serve immediately with a crusty toasted bread.