Yes, this egg white casserole serves more than one, and that’s exactly the point.
I know most of my recipes are built for solo cooking, but hear me out: this Ricotta and Pesto egg bake is perfect for meal prep. It comes together in one bowl, bakes and freezes beautifully in individual portions.
Check out these tips for freezing quiche without losing the texture, Browse more great make-ahead freezer friendly meals for one.
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Think of it as your future self’s favorite breakfast. On those chaotic holiday mornings when you’re rushing out the door, reheat a square in the microwave. Need a quick breakfast-for-dinner after a long day? Done in two minutes.
Fluffy egg whites get creamy from ricotta, flavorful from pesto, and loaded with spinach and tomatoes. It’s light but satisfying, protein-packed. This is the kind of recipe that works with your busy schedule, not against it.
Ingredients You Need
Egg Whites: Packaged in carton or freshly cracked and divided, your choice. If you use fresh then have a plan for the remaining yolks to avoid waste.
Quick Tip: If you want the eggs and cheese to brown less, use tinfoil while cooking and remove for the last 5 minutes of baking.
How To Make A Ricotta Egg White Casserole
A printable recipe card is located at the end of this post.
Start by preheating your oven to 375°F and giving your baking pan a quick spray with olive oil; I use either a 10.5″ x 7.5″ or an 8×8 pan for this. In a large mixing bowl, whisk together ½ cup of ricotta and ⅓ cup of pesto until it’s smooth and creamy with no streaks. Pour in 2 cups of egg whites and whisk again until everything is completely blended and you can’t see any color differences. Season the mixture with 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
Now for the easy part: scatter 1 cup of chopped spinach and ½ cup of halved cherry tomatoes across the bottom of your prepared pan, then pour the egg white mixture right over the top. Give the pan a gentle tap on the counter to release any trapped air bubbles. Sprinkle ¼ cup of grated Parmesan over everything and slide it into the oven.
Bake for 35-40 minutes: you’ll know it’s done when the center is set and doesn’t wobble when you lightly tap the pan. Let it rest for about 5 minutes before cutting into squares. I like to cut mine while it’s still hot, and if you’re feeling fancy, serve with an extra drizzle of pesto on top.
Cooking Tips
- Pan Size Matters: An 8×8 or 10.5″ x 7.5″ pan works best. A smaller pan will give you a thicker bake (increase baking time by 5-10 minutes), while a larger pan will cook faster but be thinner.
- Check for Doneness: The center should be set and not jiggle when you gently shake the pan. A toothpick inserted in the center should come out clean.
Variations
- Pesto Swaps: No pesto on hand? Try sun-dried tomato spread, marinara, or even a dollop of your favorite hot sauce mixed into the ricotta.
- Boost the Protein: Add cooked chicken sausage, diced ham, or crumbled bacon to the veggie layer for extra heartiness.
- Veggie Variations: Swap spinach for kale, arugula, or frozen chopped spinach (thawed and squeezed dry). Bell peppers, mushrooms, or zucchini also work beautifully.
Storing Leftovers
- Make-Ahead & Freezing: Let the bake cool completely, then cut into individual portions. Wrap each square tightly in plastic wrap, then store in a freezer-safe container or bag for up to 3 months.
- Reheating: Microwave individual portions for 60-90 seconds, or in a covered skillet with a little water or broth to steam the bake back to its original state. Avoid using high heat to reheat, the egg whites may become overly rigid.
Absolutely. This is one of the best options for weekly meal prep. Allow the bake to cool completely, cut into squares, & place in an airtight container. Store for up to 4 days. To reheat, gently microwave or cook in a covered skillet over low heat. The addition of a spoonful of fresh pesto before serving will add vibrancy to each bite, while a squeeze of lemon juice will enhance the flavor upon heating.
You can certainly add cooked turkey sausage, shredded chicken, or sautéed mushrooms if you desire more volume & protein. However, you need to avoid adding watery vegetables like raw zucchini, as this can create a soggy bake. Roasted red peppers, kale, or caramelized onions are also suitable options. It is essential to chop your vegetables into small pieces, so they’re distributed evenly throughout the bake, ensuring clean cutting & structural integrity of your baked goods.
Adding the ricotta & pesto to the egg whites will help add fat & moisture, resulting in a non-rubbery texture. Baking slowly at 375°F will also help the eggs remain tender. Allowing the cake to sit for a few minutes before cutting will allow the steam to dissipate, allowing you to enjoy a soft, creamy slice. Be careful not to overcook, as the eggs will become tough and rubbery. As soon as the center is set, remove from the oven.
Egg White Casserole with Spinach and Ricotta
Ingredients
Recipe Directions
- Preheat oven to 375°F & lightly spray a 5 x 7 casserole dish with a little oil oil to prevent sticking to the pan.
- In a medium mixing bowl, combine ricotta & pesto. Whisk until smooth, even & creamy.
- Pour in the egg whites & mix again until all the ingredients are blended together & there's no visible difference between the colors.
- Season with garlic powder, salt & pepper.
- Distribute chopped spinach & halved cherry tomatoes evenly across the bottom of the baking pan.
- Combine the egg white mixture & pour it over the vegetables. Gently tap the pan against the countertop to release any air pockets in the batter.
- Top the bake with grated Parmesan cheese. Bake for 25-35 min. The center of the bake will be set & no longer wobble when the pan is tapped lightly.
- Remove from oven & let sit for 5 minutes before cutting. Cut the eggs when hot.
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