Home » All Recipes » Breakfast & Brunch » Baked Egg Ricotta Thyme Cups

Baked Egg Ricotta Thyme Cups

For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups.  Why?  They are so good!

Baked Egg Ricotta Thyme Cups for a healthy easy breakfast recipe | ahealthylifeforme.com

I ran in the Flying Pig Marathon yesterday as part of a relay team.  I had not run more than a mile in over six months, and my leg of the relay was just shy of six miles.

Let me just say… I am so dang sore. Ain’t nobody’s fault but my own.  About two miles in the realization hit that “yea this is going to hurt when I am done”.  Though it was a tough run, it was a beautiful run.  As I was running along with hundreds of people around me, running, cheering, handing out water, I thought to myself, what a wonderful experience.  The sky was clear blue, the temperature was cool, and I was surrounded by happiness and encouragement.  It really was uplifting.  I haven’t run in an organized race in several years, and I forgot the wonderfulness of the experience.

I would highly recommend experiencing it for yourself you haven’t had the honor. As a walker, 5k, 10k, half or whole being part of such a great experience is something I wish for all of you.

Baked Egg Ricotta Thyme Cups for a healthy easy breakfast recipe | ahealthylifeforme.com

After running in a race I always want coffee and breakfast after. A good gooey egg, with a crusty bread kind of breakfast, and this breakfast is that.

I think everyone loves a delicious breakfast.  You know what everyone loves more? A delicious breakfast that is easy to put together.

This breakfast is delicious, fabulous if you have a crusty slice of bread to dip in and crunch on.

Baked Egg Ricotta Thyme Cups for a healthy easy breakfast recipe | ahealthylifeforme.com

Baked Egg Ricotta Thyme Cups for a healthy easy breakfast recipe | ahealthylifeforme.com

Baked Egg Ricotta Thyme Cups for a healthy easy breakfast recipe | ahealthylifeforme.com

Baked Egg Ricotta Cups

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4

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.

Categories:

 

 

 

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 comments on “Baked Egg Ricotta Thyme Cups”

  1. Have you ever made this as one bigger dish (instead of individual ramekins)? Looks so yummy but wondered if I could do it for a larger crowd… 🤔

  2. Avatar photo
    John Armstrong

    Congratulations on your run. My wife and I walked the Pig in 2001. A great experience. It is 6:20 am and this recipe looks great!
    Reply

  3. Avatar photo
    John Armstrong

    Congratulations on your run. My wife and I walked the Pig in 2001. A great experience. It is 6:20 am and this recipe looks great!

Scroll to Top