Creamy Ricotta Egg Casserole with Fresh Tomatoes
Elevate your breakfast or brunch game with this Creamy Ricotta Egg Casserole with Fresh Tomatoes—a delightful blend of fluffy eggs, creamy ricotta cheese, and juicy, sautéed cherry tomatoes bursting with flavor. Infused with fragrant garlic and fresh basil, and crowned with a golden Parmesan crust, this casserole strikes the perfect balance between hearty and light. Ready in under an hour and baked to perfection, this dish is easy to prepare yet elegant enough to impress guests. Whether you’re serving it for a cozy family brunch or meal prepping for the week, this savory casserole is a satisfying, protein-packed choice. Plus, it’s gluten-free and loaded with Mediterranean-inspired goodness, making it as nutritious as it is delicious!
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Recipe Information
Ingredients
- 8 large eggs
- 1 cup ricotta cheese
- 0.5 cup milk
- 0.5 cup grated Parmesan cheese
- 1 cup cherry tomatoes
- 2 cloves garlic
- 0.25 cup fresh basil leaves
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with cooking spray.
In a large mixing bowl, whisk together the eggs, milk, ricotta cheese, salt, and black pepper until smooth and well combined.
Heat the olive oil in a skillet over medium heat. Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, but not browned.
Slice the cherry tomatoes in half and add them to the skillet. Cook for 3-4 minutes until the tomatoes begin to soften. Remove the skillet from heat.
Chop the fresh basil leaves. Reserve a small portion for garnishing, and stir the rest into the skillet with the tomatoes.
Gently fold the sautéed tomatoes and basil into the egg and ricotta mixture. Pour the mixture into the greased baking dish, spreading it out evenly.
Sprinkle the grated Parmesan cheese on top of the casserole for a golden, cheesy crust.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is set and the top is lightly browned.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with the reserved basil leaves and serve warm.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1690 mg | 563% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.0 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 1867 mg | 144% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1398 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
