Creamy Ricotta Egg Casserole With Fresh Tomatoes Recipe

Elevate your breakfast or brunch game with this creamy ricotta egg casserole, bursting with fresh tomatoes and herbs! This easy recipe delivers a delightful twist on the classic egg casserole, offering a creamy texture with a subtle hint of heat. Imagine tender eggs mingling with luscious ricotta, topped with juicy sun-dried tomatoes – pure comfort food perfection! It's perfect for weekend brunch, a satisfying weeknight dinner, or even a light lunch. Serve alongside pan-seared potatoes, bacon, grilled sausage, chicken sausage, potato hash, or fresh fruit for a complete and unforgettable meal. Serves 4-6.

Prep Time 15 mins
Cook Time 55 mins
Calories 997.2 kcal
Protein 109g
Rating 3.0 (1 Reviews)
Creamy Ricotta Egg Casserole With Fresh Tomatoes 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Ricotta Egg Casserole With Fresh Tomatoes

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How to Make Creamy Ricotta Egg Casserole With Fresh Tomatoes

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the eggs, ricotta cheese, milk, Parmesan cheese, salt, pepper, and Italian seasoning.
  3. Gently fold in the chopped fresh tomatoes and red pepper flakes (if using).
  4. Pour the egg mixture into the prepared baking dish.
  5. Top with the remaining chopped fresh tomatoes.
  6. Bake for 45-55 minutes, or until the casserole is set and lightly golden brown.
  7. Let cool for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

33g

Fat

194g

Carbs

11g