Savory Spinach Baked Ricotta Cups (High Protein)

These savory ricotta cups bake into soft, portioned rounds with spinach and Parmesan. They work as a protein-rich breakfast or simple snack.

RECIPE CARD

Savory Spinach Baked Ricotta Cups (High Protein)

Prep

12 min

Cook

26 min

Total

38 min

Yield

8 cups

Ingredients

• 15 ounces whole-milk ricotta
• 3 large eggs
• 1 packed cup baby spinach, finely chopped
• 1/3 cup grated Parmesan
• 2 tablespoons chopped chives
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• Nonstick cooking spray

Quick Method

Condensed overview. Use Full Instructions for the complete method, timing and doneness details.

1. Heat the oven to 375°F. Coat eight muffin wells lightly with cooking spray.
2. Spoon ricotta into a fine sieve and let excess liquid drain for 10 minutes.
3. Whisk eggs, garlic, salt, and pepper. Stir in ricotta until mostly smooth.
4. Add spinach, Parmesan, and chives. Fold until evenly distributed without crushing the spinach.
5. Divide among eight wells, using about 1/3 cup in each. Wipe spills from the pan.
6. Cook 22 to 26 minutes until centers are set and reach 160°F. Rest 5 minutes before loosening the edges.

Full Instructions ↓ Print Recipe

Savory Spinach Baked Ricotta Cups

• Prep: 12 minutes
• Bake: 22 to 26 minutes
• Temperature: 375°F
• Yield: 8 cups
• Equipment: Standard muffin pan

Protein depends on the ricotta and egg brands. Use package labels when calculating a personal nutrition target.

Ingredients

• 15 ounces whole-milk ricotta
• 3 large eggs
• 1 packed cup baby spinach, finely chopped
• 1/3 cup grated Parmesan
• 2 tablespoons chopped chives
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• Nonstick cooking spray

How to Bake Ricotta Cups

1. Prepare: Heat the oven to 375°F. Coat eight muffin wells lightly with cooking spray.
2. Drain: Spoon ricotta into a fine sieve and let excess liquid drain for 10 minutes.
3. Mix: Whisk eggs, garlic, salt, and pepper. Stir in ricotta until mostly smooth.
   

   

4. Fold: Add spinach, Parmesan, and chives. Fold until evenly distributed without crushing the spinach.
5. Portion: Divide among eight wells, using about 1/3 cup in each. Wipe spills from the pan.
   

   

6. Bake: Cook 22 to 26 minutes until centers are set and reach 160°F. Rest 5 minutes before loosening the edges.

Doneness Checklist

• Ricotta has been drained.
• Portions are equal.
• Centers no longer look wet.
• A thermometer reads 160°F.
• Cups rest before removal.

Try our ricotta stuffed shells, cottage cheese scrambled eggs, or spinach artichoke dip for related high-protein ideas.

Food Safety and Allergens

FDA lists milk and eggs among major allergens. Check Parmesan and cooking-spray labels and use clean utensils when preparing food for someone with allergies.

USDA advises egg dishes should reach 160°F. Refrigerate the cups within 2 hours, or within 1 hour when the room is above 90°F.

• Store at 40°F or below.
• Use within 3 days.
• Reheat one cup to 165°F.
• Discard after unsafe room-temperature exposure.

Portioning and Pan Release

A spring-loaded scoop makes the eight portions more even, which helps them finish together. Keep the mixture below the rim because the eggs expand during baking.

Run a thin silicone spatula around each cup after the five-minute rest. Lift straight upward instead of prying against the pan coating.

• Use the same scoop for every well.
• Leave four unused wells empty.
• Rotate the pan once if the oven heats unevenly.
• Check the coolest center cup first.

Serving Options

• Top with chopped tomato.
• Add a side of berries.
• Serve with whole-grain toast.
• Pack chilled with an ice pack.

When packing for work, place fully chilled cups in a sealed container with a frozen ice pack. Do not rely on an unrefrigerated desk drawer or warm vehicle for storage. Keep the container closed until eating.

Frequently Asked Questions

Can I use frozen spinach?

Yes. Thaw it completely, squeeze it very dry, and measure 1/2 cup before folding it in.

Why did the cups stick?

The pan may need more coating or the cups were removed too early. Rest them for 5 minutes first.