Paleo Ricotta and tomato Baked Eggs
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Perfect for breakfast, lunch, dinner, and everything in between, this Paleo Ricotta and Tomato Baked Eggs recipe is the best healthy version of your favorite Italian-inspired comfort food!
For this recipe, I drew inspiration from the dishes my mother would serve as I grew up. She is the unique combination of Chicago and Italian which means she’s all too willing to put ricotta cheese in…well, just about everything (In all fairness, aren’t we all?). However, truth be told, her food always tastes delicious. Yet, I can’t go around eating heavy, full-fat cheeses like I used to!
So, in an effort to find a healthier, clean alternative to my favorite childhood comfort food, I went on a quest! As a result, I found great alternatives for otherwise unhealthy ingredients. For example, in this recipe, I swapped traditional milk ricotta for nut milk ricotta and regular cow’s milk for Nutpods. As a result, this extremely easy to prepare dish is packed full of the same flavor and richness you love with none of the guilt you don’t!
What is Nut Milk Ricotta?
Nut milk ricotta is a great vegan alternative to traditional ricotta! Regularly, ricotta is an Italian cheese made from whey protein most commonly coming from sheep, goat, or cow’s milk. However, nut milk ricotta is made from ingredients such as tofu or nuts, depending on the brand you choose.
Personally, I used the Kite Hill brand, which I have been able to easily find at both my local grocery store and Whole Foods! Made with almond milk instead of whey, it yields the same creamy flavor we’re looking to achieve.
What Are Nutpods?
Nutpods is a brand that creates incredible dairy-free creamer options. However, unlike other brands, Nutpods prioritizes the use of minimal, clean ingredients. Available in a wide variety of flavors, each creamer is made with just 9 ingredients including water, coconut cream, almonds, and sea salt. While I used the plain creamer to replace dairy, the flavored varieties are delicious in your coffee and tea, too! If you’re interested in trying out Nutpods, feel free to follow this link, and use code: joyinthemeantime at checkout for 15% off your first order! I know you’ll love them as much as I do.
What to Serve with Paleo Ricotta and Tomato Baked Eggs:
This recipe is perfect for any meal from breakfast, weekday lunches, or even a fun brinner (breakfast for dinner) situation. Personally, I love to serve this meal for weekend brunches and munch on leftovers the rest of the week. Regardless of the time of day, this recipe is served, I like to pair it with fresh fruit such as orange slices, grapes, or berries as well as mixed greens drizzled with olive oil, sprinkled with coarse sea salt, and a squeeze of lemon. While you can and should absolutely feel free to play with the salad ingredients and inclusions, be sure not to skip the lemon juice! The acid cuts through the richness of the oil to create the perfect balance of healthy flavors. Or, if you’re looking for a quick recipe, take a look at this Easy-Peasy House Salad.
Now, to make this recipe, start by preheating the oven to 375 degrees Fahrenheit. While you’re waiting for the oven to preheat, grease a 9X13 baking sheet with butter or oil spray, and set it aside.
Then, whisk together the milk, eggs, salt, and oregano. Pour the mixture into your greased pan, and spoon dollops of ricotta into the egg mixture. Next, place the tomatoes on top making sure to place them evenly in between the ricotta.
Bake the mixture for 35-40 minutes or until the tomatoes have begun to blister and the eggs have set. Remove the pan from the oven. Add salt and pepper to taste, and sprinkle lemon zest on top. Allow it to cool before serving, and enjoy!
Frequently Asked Questions:
Can I freeze Paleo Ricotta and Tomato Baked Eggs?
Paleo Ricotta and Tomato Baked Eggs can be stored in the freezer for up to 3 months. Be sure to keep it sealed in an airtight container. Then, when you’re ready to eat, allow the meal to thaw in the refrigerator overnight, and reheat it in the oven (or microwave in a pinch) the next day.
Can I substitute the ingredients in Paleo Ricotta and Tomato Baked Eggs?
Yes, any of the ingredients in this Paleo Ricotta and Tomato Baked Eggs can be substituted! Feel free to use traditional dairy products, egg whites, or any vegetables you prefer. In addition, feel free to experiment with adding ingredients as well. Meats such as bacon and prosciutto, fresh vegetables such as spinach, mushrooms, peppers, and tomatoes, and additional toppings and spices all work great in this recipe. It’s a great way to use up any leftover produce from the week!
How long will Paleo Ricotta and Tomato Baked Eggs last?
When stored in an airtight container, this Paleo Ricotta and Tomato Baked Eggs recipe will stay fresh in the refrigerator for 3 to 4 days.
How many people does Paleo Ricotta and Tomato Baked Eggs serve?
Depending on how hungry you are, this Paleo Ricotta and Tomato Baked Eggs recipe typically serves 4 people. However, if you have hungry guests (or growing boys), I recommend doubling the recipe. Leftovers make fantastic meal prep for quick breakfast and easy lunches, too!
More Paleo Breakfast Recipes:
If you love this recipe and want more like it, take a look at these Rise and Shine Prosciutto Egg Cups, my Whole30 Caramelized Mushroom & Onion Frittata, or this incredible Paleo Sweet Potato Waffle Sandwich. They’re all so good, I can’t pick my favorite! The best part? My kids love them, too.
Do you have any go-to breakfast or brunch meal prep recipes I should know about? Or, do you need help making one of your favorites Paleo-friendly? I’d love to see your creations and help you out! Let me know in the comments below. Also, of course, if you make this or any of my other recipes, please tag me on Instagram!
In the meantime, enjoy!
- 1 1/4 cups nut milk I prefer using Nutpods original
- 8 eggs
- 1 tsp sea salt
- 1 tsp dried oregano
- 8 oz nut milk ricotta I prefer using Kite Hill
- 17 cherry tomatoes
- 1/2 lemon zested
- freshly cracked pepper
- Preheat oven to 375 degrees F. Grease 9×13, and set aside
- Whisk together eggs, milk, salt and oregano, pour mixture into the pan
- Spoon dollops of ricotta into the egg mixture, and then evenly place tomatoes in-between the ricotta
- Bake for 35-40 minutes, until tomatoes have begun to blister, and the eggs are set
- Remove from the oven, season with salt and pepper to taste, lemon zest, allow to cool slightly before serving (5 or so minutes
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