Spinach Ricotta Breakfast Bake

This protein packed spinach ricotta bake can be eaten warm or cold, cut into on-the-go squares.~ by Deanna Segrave-Daly, RD

{Disclosure: As a co-owner of The Recipe ReDux, I was compensated to manage this contest. I am not eligible to win prizes associated with the contest. Thoughts and opinions are my own.}

Oatmeal made with milk is pretty much my go-to breakfast. (My tip: Bring milk to a boil WITH the oats vs. adding oats AFTER boiling = extra thick & creamy oatmeal.)

So, when the The National Dairy Council and the Quaker Oats Center For Excellence came to Regan, Serena & me to host a “Oats & Dairy: A Powerful Combination” recipe challenge for our Recipe ReDux members, it was a no-brainer for me.

Coming from three generations of dairy farmers and working for my local dairy council for several years, I’m no stranger to the benefits of milk, cheese and yogurt. My fridge is typically stocked with fat-free and/or 1% milk, a variety of aged cheeses, fresh mozzarella and Greek yogurt – staples for many meals.

And while a big container of oats is always in my pantry, I admit that I pretty much use them only for breakfast oatmeal (every kind of oatmeal – overnight oats, oatmeal with peanut butter, honey nut oatmeal, you get the picture) or for snacks like these Baked Oatmeal Squares or variations of Fig & Pecan No Bake Bites.

So, this contest inspired me to get out of my “oats in sweet recipes only” mode and I decided to do a savory riff on Baked Ricotta.

Think quiche meets omelet meet the inside of a stuffed shell and you got this Spinach Ricotta Breakfast Bake.

My trick is to pulverize those oats until you basically have oat flour and then the possibilities are really endless on what you can do with it.

I have to say, this was easy to make and really really YUMMY. But even more importantly, it kept me full right up until lunchtime because it’s protein PACKED as in 22 grams of protein per 310 calorie serving. Not to mention each serving provides a hefty dose of calcium, Vitamin A, Vitamin C, magnesium, potassium, fiber….and more.

But did I mention how yummy it was?  After all, THAT’S what really counts in the end when it comes to nutritious cooking.

Spinach Ricotta Breakfast Bake

---

• Author: by Deanna Segrave-Daly, RD
• Yield: 4 servings. 1x

Print Recipe

Pin Recipe

Description

Power pack breakfast with oats and dairy in this savory Spinach Ricotta Breakfast Bake using ground up oats! Eat warm or cold, cut into on-the-go squares.

---

Ingredients

Scale 1x2x3x

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 6 cups baby spinach
• ¼ teaspoon ground nutmeg
• ½ cup oats
• 16 ounces skim milk ricotta cheese
• 2 eggs, lightly beaten
• ½ teaspoon ground black pepper
• 3 tablespoons grated Parmesan cheese, divided

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees F.
2. In a large skillet, heat oil over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add in spinach and nutmeg; sauté for about 5 minutes until spinach is wilted, stirring frequently. Remove from heat, cool slightly.
3. Using a blender or food processor, pulse oats until they become a fine powder. In a large bowl, mix together cooked spinach, grounded oats, ricotta, eggs, black pepper and 2 tablespoons Parmesan cheese. Pour into an 8-inch square baking pan coated with cooking spray.
4. Cook for 25 minutes. Sprinkle with remaining 1 tablespoon Parmesan and cook another 5 minutes or until set. Remove from oven and cool slightly before serving.

What’s your favorite dairy + oats combo? Have you ever used oats in a savory dish? Check out all the Recipe ReDuxers oat + dairy protein packed recipes below!