This spinach and ricotta breakfast casserole is the ultimate dish for feeding a crowd on lazy mornings. With layers of soft biscuits, creamy ricotta, and nutrient-rich spinach, this spinach and ricotta breakfast casserole is simple to prepare and guaranteed to impress. Perfect for brunch gatherings or meal prep, this spinach and ricotta breakfast casserole delivers flavor and nutrition in every bite. Whether it’s a special occasion or a weekend treat, this spinach and ricotta breakfast casserole is your new favorite breakfast option.
With just 20 minutes of preparation, you can enjoy a stress-free morning while your oven works its magic. Pair it with a cup of freshly brewed coffee and a side of fresh fruit, and you’ve got yourself a memorable brunch centerpiece that everyone will rave about.
Rich in protein, flavor, and nutrients, this dish delivers everything you want in a breakfast: satisfaction, simplicity, and crowd-pleasing appeal. The combination of fresh herbs, ricotta’s creaminess, and a hearty biscuit base creates a beautifully balanced bite. Keep reading for our expert tips, ingredient variations, and nutritional highlights!
Why You’ll Love This Spinach and Ricotta Breakfast Casserole
- Quick Prep: Only 20 minutes of hands-on time.
- Crowd-Friendly: Perfect for brunch gatherings, holiday mornings, or meal prep.
- Balanced & Nutritious: High in protein and packed with vitamins.
- Customizable: Swap spinach for kale, or add veggies like mushrooms or bell peppers.
Expert Tips for the Perfect Casserole
Here are some tips to make sure your casserole turns out perfectly every time, with additional details to help you master this dish:
- Toast the Biscuits: For added crunch and texture, lightly toast the biscuits in the oven at 350°F for 5-7 minutes before assembling the casserole. This prevents them from becoming too soggy as they soak up the egg mixture. You can also brush them with melted butter or olive oil before toasting for extra flavor.
- Use Fresh Spinach: Fresh spinach adds a vibrant color and flavor to the dish. To use it, sauté 4-5 cups of fresh spinach in 1 teaspoon of olive oil until wilted (about 2-3 minutes). Remove excess moisture by pressing it with a paper towel before layering it into the casserole. This ensures the casserole doesn’t become watery during baking.
- Allow Resting Time: Once the casserole is baked, let it rest for at least 10 minutes before slicing. This cooling period allows the egg mixture to firm up and hold its shape when serving. If you skip this step, the casserole may fall apart when sliced.
- Cheese Options: While ricotta cheese provides a creamy texture for the casserole, you can experiment with substitutes like feta cheese for a tangy twist, cottage cheese for added protein, or sharp cheddar for a more intense flavor. If you prefer dairy-free options, use vegan ricotta and plant-based mozzarella for a similar result.
- Vegan Cheese: For a dairy-free alternative, use plant-based ricotta and shredded vegan mozzarella.
By following these tips, you’ll achieve a perfectly textured, flavorful casserole that impresses every time!
Nutritional Benefits
This spinach and ricotta breakfast casserole is more than just delicious—it’s also packed with nutrients that support a balanced, healthy diet:
- Eggs: A powerhouse of protein, providing 6 grams per egg, alongside essential B vitamins for energy production and choline for brain health. Eggs also contain lutein and zeaxanthin, antioxidants that protect eye health and reduce the risk of macular degeneration.
- Spinach: Packed with vitamins A, C, and K, spinach promotes immune health, healthy vision, and strong bones. It is also rich in iron, which supports oxygen transport in the blood, and folate, essential for cell repair and growth.
- Ricotta Cheese: A great source of calcium for strong bones and teeth. Ricotta is also lower in fat than many other cheeses, making it a creamy yet lighter choice for this recipe. It provides protein to keep you full and supports muscle maintenance.
- Biscuits: Opting for whole-wheat biscuits adds a layer of heart-healthy fiber, which aids digestion and keeps you feeling satisfied longer. Whole grains are also rich in nutrients like magnesium, iron, and B vitamins.
- Olive Oil: As the base for sautéing the veggies, olive oil provides healthy monounsaturated fats, which are linked to improved heart health and reduced inflammation.
By combining these ingredients, this casserole delivers a balanced meal that nourishes your body with protein, healthy fats, vitamins, and minerals while being satisfying and delicious.
Ingredients
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 2 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 3 cloves garlic, minced
- 8 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 6 large eggs
- 1 cup milk or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 6 large buttermilk biscuits (homemade or store-bought)
Directions
1. Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Set the baking dish aside while you prepare the other ingredients.
2. Sauté the Veggies:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the spinach to the skillet. If using fresh spinach, stir until it wilts completely. If using thawed frozen spinach, cook until heated through and any excess moisture evaporates (about 2 minutes).
- Remove the skillet from the heat and let the spinach mixture cool slightly.
3. Mix the Ricotta Layer:
- In a medium-sized bowl, combine the ricotta cheese, half of the shredded mozzarella, thyme, and a pinch of salt and pepper.
- Use a spatula to mix the ingredients until smooth and creamy. Set aside.
4. Whisk the Eggs:
- In a large bowl, crack all 6 eggs.
- Add the milk (or half-and-half), remaining salt, black pepper, and optional red pepper flakes.
- Whisk thoroughly until the mixture is fully combined and slightly frothy. This helps ensure fluffy eggs after baking.
5. Assemble the Casserole:
- Split the biscuits in half horizontally to create two thin layers per biscuit.
- Place the bottom halves of the biscuits evenly in the prepared baking dish, covering as much of the surface as possible.
- Use a spatula to spread the ricotta mixture evenly over the biscuit halves.
- Spoon the sautéed spinach mixture evenly over the ricotta layer.
- Slowly pour the whisked egg mixture over the entire dish, ensuring that the biscuits are fully saturated with the eggs.
- Arrange the remaining biscuit halves on top, cut sides down.
- Sprinkle the remaining mozzarella cheese evenly over the biscuits.
6. Bake:
- Cover the baking dish loosely with aluminum foil to prevent over-browning.
- Place the dish in the preheated oven and bake for 25 minutes.
- Carefully remove the foil and bake for an additional 10-15 minutes, or until the eggs are set and the biscuits are golden brown on top.
- To check doneness, insert a knife into the center of the casserole—it should come out clean.
7. Cool & Serve:
- Remove the casserole from the oven and let it rest for at least 10 minutes. This will help it firm up and make slicing easier.
- Slice the casserole into portions and serve warm.
- Garnish with fresh thyme or a sprinkle of extra cheese if desired. Enjoy!
Make-Ahead Tips
- Prep Ahead: Assemble the casserole the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let it sit at room temperature for 15 minutes before baking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 1-2 minutes or the full casserole in a 350°F oven for 20 minutes.
Frequently Asked Questions
1. Can I freeze the casserole? Yes! Portion the cooked casserole into freezer-safe containers. Label and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
2. Can I use a different cheese? Absolutely! Try feta for tanginess, goat cheese for creaminess, or shredded cheddar for a sharper flavor.
3. How can I tell if the casserole is done? Insert a knife into the center. If it comes out clean and the eggs are firm, it’s ready.
4. What can I serve with this casserole? Pair it with a fresh fruit salad, roasted potatoes, or a light arugula salad to round out the meal.
5. Can I add other vegetables or meats? Definitely! Sautéed mushrooms, bell peppers, or zucchini make great additions. You can also include cooked bacon, sausage, or ham for added protein and flavor.
6. What can I substitute for biscuits? If biscuits aren’t available, you can use slices of crusty bread, croissants, or even hashbrowns as the base. Just make sure to adjust baking time as needed.
7. Can I make this casserole dairy-free? Yes! Use plant-based milk like almond or oat milk and substitute the ricotta with dairy-free cream cheese or tofu ricotta. Swap mozzarella with a vegan shredded cheese option.
Nutrition Information
- Serving Size: 1 slice
- Calories: 410
- Fat: 22g
- Saturated Fat: 9g
- Protein: 19g
- Carbohydrates: 28g
- Fiber: 4g
- Sodium: 620mg