19 Delicious Ricotta Breakfast Recipes Healthy

Vibrant mornings call for something special, and what better way to start your day than with the creamy, versatile goodness of ricotta? Our roundup of 19 Delicious Ricotta Breakfast Recipes Healthy is packed with easy, nutritious ideas that’ll transform your morning routine. From fluffy pancakes to savory toast toppers, these recipes are sure to delight your taste buds and fuel your day. Let’s dive in!

Ricotta Pancakes with Honey Drizzle

On a quiet morning like this, there’s something deeply comforting about the simplicity of ricotta pancakes, their fluffy texture and the sweet whisper of honey drizzle turning the ordinary into something memorable.

Ingredients

• Flour – 1 cup
• Baking powder – 1 tsp
• Sugar – 2 tbsp
• Salt – ½ tsp
• Ricotta cheese – 1 cup
• Milk – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Honey – for drizzling

Instructions

1. In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
2. In another bowl, mix ricotta cheese, milk, eggs, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Serve warm with a generous drizzle of honey.

Fluffy and lightly sweet, these ricotta pancakes have a tender crumb that pairs beautifully with the floral notes of honey. For an extra touch of elegance, garnish with edible flowers or a sprinkle of powdered sugar before serving.

Blueberry Ricotta Breakfast Parfait

Kindly imagine the soft morning light filtering through your kitchen window, the quiet hum of the world just waking up. This blueberry ricotta breakfast parfait is a gentle nod to mornings meant to be savored, layer by layer.

Ingredients

• Ricotta cheese – 1 cup
• Fresh blueberries – 1 cup
• Honey – 2 tbsp
• Granola – ½ cup

Instructions

1. In a small bowl, gently mix the ricotta cheese with 1 tbsp of honey until smooth.
2. Take a clear glass and start layering: first, add a spoonful of the sweetened ricotta at the bottom.
3. Sprinkle a handful of fresh blueberries over the ricotta layer.
4. Add a layer of granola on top of the blueberries for a crunchy texture.
5. Repeat the layers until the glass is full, ending with a final drizzle of the remaining honey on top.
6. Let the parfait sit for 5 minutes before serving to allow the granola to slightly soften from the ricotta’s moisture.

Delightfully creamy with bursts of juicy blueberries and the occasional crunch, this parfait is a melody of textures. Serve it with a sprig of mint for a pop of color or a side of warm toast to contrast the cool, creamy layers.

Ricotta and Spinach Stuffed Omelette

Venturing into the quiet of the morning, there’s something profoundly comforting about the simplicity of a stuffed omelette, its edges golden and the center lush with the creamy tang of ricotta and the earthy whisper of spinach.

Ingredients

• Eggs – 3
• Ricotta cheese – ½ cup
• Fresh spinach – 1 cup
• Butter – 1 tbsp
• Salt – ¼ tsp

Instructions

1. In a bowl, whisk the eggs with salt until fully combined and slightly frothy.
2. Heat a non-stick skillet over medium heat (350°F) and melt the butter, swirling to coat the pan evenly.
3. Pour the whisked eggs into the skillet, tilting to spread them into an even layer. Let cook undisturbed for 1 minute.
4. Layer the fresh spinach leaves over one half of the omelette, then dollop the ricotta cheese on top of the spinach.
5. Using a spatula, gently fold the other half of the omelette over the filling. Press lightly to seal.
6. Cover the skillet with a lid and reduce the heat to low (250°F). Cook for 2 minutes to melt the cheese and wilt the spinach.
7. Carefully slide the omelette onto a plate, ensuring it doesn’t break.

Soft and yielding, the omelette cradles its filling like a secret, the ricotta melting into the spinach in a dance of textures. Serve it with a sprinkle of black pepper or a side of toasted sourdough for a morning that feels both indulgent and intimate.

Lemon Ricotta Toast with Thyme

Dawn breaks softly, and with it comes the craving for something light yet indulgent, a toast that whispers of mornings spent in quiet contemplation. Lemon ricotta toast with thyme is just that—a simple pleasure, blending the tang of citrus with the creamy richness of cheese, all atop the crisp embrace of toasted bread.

Ingredients

• Bread – 2 slices
• Ricotta cheese – ½ cup
• Lemon zest – 1 tsp
• Thyme – ½ tsp
• Honey – 1 tbsp

Instructions

1. Preheat your oven to 350°F. This gentle heat ensures the bread toasts evenly without burning.
2. Place the bread slices on a baking sheet. Toast in the oven for 5 minutes, then flip and toast for another 5 minutes until golden and crisp.
3. While the bread toasts, mix the ricotta cheese, lemon zest, and thyme in a small bowl. Tip: For a smoother spread, let the ricotta sit at room temperature for 10 minutes before mixing.
4. Once the bread is toasted, spread the ricotta mixture evenly over each slice.
5. Drizzle honey over the top of each toast. Tip: Warm the honey slightly for a thinner, more even drizzle.
6. Garnish with a pinch of additional thyme and a light sprinkle of lemon zest for extra flavor and presentation. Tip: Use a microplane for the finest zest, which melts into the ricotta beautifully.

Offering a melody of textures—from the crunch of the toast to the creamy ricotta—each bite is a balance of sweet, tangy, and herbal notes. Serve it alongside a cup of earl grey tea for a morning that feels like a gentle embrace, or as a refined snack that elevates any afternoon.

Ricotta and Banana Smoothie Bowl

Just as the morning light filters through the curtains, there’s a quiet moment to savor something both nourishing and comforting. This Ricotta and Banana Smoothie Bowl is a gentle embrace to start the day, blending creamy textures with the sweet whisper of ripe bananas.

Ingredients

• Ricotta cheese – ½ cup
• Banana – 1 large, frozen
• Honey – 1 tbsp
• Almond milk – ¼ cup
• Chia seeds – 1 tsp

Instructions

1. In a blender, combine the ricotta cheese, frozen banana, honey, and almond milk. Blend on high speed for 45 seconds until smooth. Tip: For a thicker consistency, add the almond milk gradually.
2. Pour the smoothie into a bowl. Let it sit for 2 minutes to slightly thicken. Tip: This resting period allows the flavors to meld beautifully.
3. Sprinkle chia seeds evenly over the top. Tip: Chia seeds add a delightful crunch and are packed with omega-3s.

A spoonful of this smoothie bowl offers a velvety texture, with the banana’s natural sweetness playing against the ricotta’s mild tang. Serve it with a drizzle of honey or a handful of granola for an extra layer of texture.

Savory Ricotta and Herb Scones

On a quiet morning like this, there’s something deeply comforting about the thought of warm, herb-infused scones fresh from the oven. The savory ricotta and herb scones we’re about to explore are a tender, flavorful twist on the classic, perfect for those moments when you crave something a little different.

Ingredients

• Flour – 2 cups
• Baking powder – 1 tbsp
• Salt – 1 tsp
• Butter – ½ cup, cold and cubed
• Ricotta cheese – 1 cup
• Fresh herbs (parsley, chives) – ¼ cup, finely chopped
• Milk – ½ cup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Gently fold in the ricotta cheese and chopped herbs until just combined.
5. Pour in the milk, stirring lightly until a soft dough forms. Tip: Overmixing can lead to tough scones, so mix until just combined.
6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer to the prepared baking sheet.
8. Bake for 15-20 minutes, or until the scones are golden brown on top. Tip: For an extra golden top, brush the scones with a little milk before baking.

Soft yet crumbly, these scones carry the subtle tang of ricotta and the fresh burst of herbs. Serve them warm with a dollop of butter or alongside a creamy soup for a comforting meal.

Ricotta and Jam Stuffed French Toast

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of ricotta and jam stuffed French toast. It’s a dish that whispers of lazy weekends and the sweet, simple pleasures of home cooking.

Ingredients

• Bread – 4 slices
• Ricotta cheese – ½ cup
• Jam – ¼ cup
• Eggs – 2
• Milk – ½ cup
• Butter – 2 tbsp
• Cinnamon – ½ tsp
• Vanilla extract – ½ tsp

Instructions

1. In a bowl, mix ricotta cheese and jam until well combined.
2. Spread the ricotta and jam mixture evenly on two slices of bread, then top with the remaining slices to make sandwiches.
3. In a shallow dish, whisk together eggs, milk, cinnamon, and vanilla extract.
4. Heat a large skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan.
5. Dip each sandwich into the egg mixture, ensuring both sides are well coated but not soggy.
6. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Add the remaining butter to the skillet as needed to prevent sticking and to ensure a rich, golden crust.
8. Remove from heat and let sit for a minute before slicing to allow the filling to set slightly.

Unbelievably tender with a crisp exterior, this French toast offers a delightful contrast of textures. The ricotta and jam filling melts slightly, creating pockets of sweet and creamy goodness. Serve it dusted with powdered sugar or drizzled with maple syrup for an extra touch of indulgence.

Peach Ricotta Breakfast Quesadilla

Breathing in the quiet of the morning, there’s something deeply comforting about the idea of a breakfast that feels both indulgent and effortless. This peach ricotta breakfast quesadilla is just that—a sweet, creamy embrace to start the day.

Ingredients

• Flour tortillas – 2
• Ricotta cheese – ½ cup
• Peach – 1, sliced
• Honey – 1 tbsp
• Cinnamon – ½ tsp
• Butter – 1 tbsp

Instructions

1. Heat a non-stick skillet over medium-low heat (300°F) and melt the butter, swirling to coat the pan evenly.
2. Place one flour tortilla in the skillet, spreading ¼ cup of ricotta cheese evenly over half of it.
3. Arrange peach slices on top of the ricotta, then drizzle with ½ tbsp of honey and sprinkle with ¼ tsp of cinnamon.
4. Fold the tortilla in half over the filling, pressing gently with a spatula to seal.
5. Cook for 2-3 minutes until the bottom is golden brown, then flip carefully and cook the other side for another 2-3 minutes.
6. Repeat the process with the second tortilla and remaining ingredients.
7. Let the quesadillas sit for a minute before cutting into wedges to allow the cheese to set slightly.

Kindly savor the contrast of the crispy tortilla against the soft, sweet filling, with the cinnamon adding a warm note. For an extra touch, serve with a side of Greek yogurt or a drizzle of extra honey for those who love a bit more sweetness.

Ricotta and Chocolate Chip Muffins

Remembering the quiet mornings when the kitchen felt like a sanctuary, I often found myself reaching for simple ingredients to create something comforting. Ricotta and chocolate chip muffins became a gentle ritual, a way to greet the day with softness and a hint of sweetness.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Ricotta cheese – 1 cup
• Eggs – 2
• Milk – ½ cup
• Vanilla extract – 1 tsp
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix ricotta cheese, eggs, milk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Fold in the chocolate chips, reserving a handful to sprinkle on top before baking.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Sprinkle the reserved chocolate chips on top of each muffin for a visually appealing finish.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Golden and tender, these muffins offer a delightful contrast between the creamy ricotta and the melty chocolate chips. Serve them warm with a drizzle of honey or alongside a cup of strong coffee for a morning treat that feels like a hug.

Avocado and Ricotta on Sourdough Toast

On a quiet morning like this, the simplicity of ‘Avocado and Ricotta on Sourdough Toast’ feels like a gentle whisper, inviting us to pause and savor the moment. It’s a dish that marries creamy textures with the tangy depth of sourdough, creating a harmony that’s both comforting and invigorating.

Ingredients

• Sourdough bread – 2 slices
• Avocado – 1, ripe
• Ricotta cheese – ½ cup
• Olive oil – 1 tbsp
• Salt – ¼ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Preheat your oven to 350°F. Place the sourdough slices on a baking sheet and toast for 5 minutes, or until the edges are just golden. Tip: Toasting the bread enhances its flavor and gives it a delightful crunch.
2. While the bread toasts, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture.
3. Spread the ricotta cheese evenly over the toasted sourdough slices. Tip: Letting the ricotta sit at room temperature for a few minutes before spreading makes it easier to work with.
4. Top the ricotta with the mashed avocado. Drizzle with olive oil, then sprinkle with salt and red pepper flakes. Tip: The olive oil not only adds flavor but also helps the toppings adhere to the bread.

Perfect for a leisurely breakfast or a light lunch, this toast offers a creamy contrast between the ricotta and avocado, with a hint of heat from the red pepper flakes. Try serving it with a side of fresh fruit for a balanced meal.

Ricotta and Berry Breakfast Crepes

Zenith moments in the morning call for something special, something that whispers of care and creativity. These ricotta and berry breakfast crepes are just that—a tender embrace of flavors to start your day with intention and joy.

Ingredients

• Flour – 1 cup
• Eggs – 2
• Milk – 1 1/2 cups
• Butter – 2 tbsp, melted
• Salt – 1/4 tsp
• Ricotta cheese – 1 cup
• Mixed berries – 1 cup
• Honey – 2 tbsp

Instructions

1. In a large bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes to ensure light crepes.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the center, tilting the pan to spread thinly. Cook for 2 minutes until edges lift easily.
3. Flip the crepe with a spatula. Cook for another 1 minute until lightly golden. Repeat with remaining batter.
4. In a bowl, mix ricotta cheese and honey. Spread 2 tbsp of the mixture onto each crepe.
5. Top with mixed berries. Fold crepes in half, then in half again to form triangles.
6. Serve immediately for the best texture and warmth.

Whispering of summer mornings, these crepes balance the creamy ricotta with the tartness of fresh berries. Try drizzling with extra honey or a sprinkle of powdered sugar for a touch more sweetness.

Pumpkin Ricotta Breakfast Cookies

Kindly imagine a quiet morning where the only sound is the gentle hum of the oven, and the air is filled with the warm, spiced aroma of pumpkin and ricotta blending into something truly magical. These breakfast cookies are not just a treat; they’re a tender embrace to start your day, offering a perfect balance of sweetness and richness that feels both indulgent and wholesome.

Ingredients

• Pumpkin puree – 1 cup
• Ricotta cheese – ½ cup
• Flour – 2 cups
• Brown sugar – ¾ cup
• Egg – 1
• Baking powder – 1 tsp
• Cinnamon – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, ricotta cheese, and egg until smooth.
3. Add the brown sugar, cinnamon, and salt to the wet ingredients, mixing until well combined.
4. Gently fold in the flour and baking powder until just incorporated; avoid overmixing to keep the cookies tender.
5. Using a tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15-18 minutes, or until the edges are lightly golden and the tops are set.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Delightfully soft with a slight chew, these cookies carry the comforting flavors of pumpkin pie with the creamy subtlety of ricotta. Serve them warm with a drizzle of honey or alongside your morning coffee for a truly serene breakfast moment.

Ricotta and Almond Butter Stuffed Dates

Mornings like these call for something sweet yet simple, a treat that feels like a quiet moment of indulgence. Ricotta and almond butter stuffed dates are just that—a harmonious blend of creamy and nutty, wrapped in the natural sweetness of dates.

Ingredients

• Dates – 12
• Ricotta cheese – ½ cup
• Almond butter – ¼ cup
• Honey – 1 tbsp
• Sea salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F to toast the dates lightly, enhancing their natural sweetness.
2. Slice each date lengthwise, being careful not to cut all the way through, to create a pocket for the filling.
3. In a small bowl, mix the ricotta cheese, almond butter, honey, and sea salt until smooth. Tip: For a fluffier texture, whip the ricotta before mixing.
4. Gently spoon the mixture into each date, filling them just enough to close without overflowing. Tip: Use a piping bag for a cleaner, more precise fill.
5. Arrange the stuffed dates on a baking sheet and bake for 5-7 minutes, just until the filling is slightly warmed. Tip: Watch closely to prevent the dates from becoming too soft.
6. Remove from the oven and let cool for a few minutes before serving.

Ricotta and almond butter stuffed dates offer a delightful contrast of textures—creamy, crunchy, and chewy all at once. Serve them atop a drizzle of honey or alongside a cup of strong coffee for an afternoon pick-me-up.

Spinach and Ricotta Breakfast Wrap

Early mornings call for something comforting yet effortless, a dish that feels like a gentle nudge into the day. This spinach and ricotta breakfast wrap is just that—a soft embrace of flavors wrapped in a warm tortilla, perfect for those quiet moments before the world wakes up.

Ingredients

• Spinach – 1 cup
• Ricotta cheese – ½ cup
• Whole wheat tortilla – 1
• Olive oil – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Heat olive oil in a pan over medium heat (350°F) until shimmering, about 1 minute.
2. Add spinach to the pan, stirring occasionally until wilted, about 2 minutes. Tip: Wilt spinach in batches if your pan is small to avoid steaming.
3. Remove pan from heat and let spinach cool for 1 minute to prevent the ricotta from becoming too watery.
4. Spread ricotta evenly over the tortilla, leaving a 1-inch border around the edges.
5. Spoon the wilted spinach over the ricotta, then sprinkle with salt. Tip: For extra flavor, lightly toast the tortilla before adding fillings.
6. Fold the sides of the tortilla inward, then roll from the bottom up to enclose the fillings tightly. Tip: If the wrap doesn’t hold, secure it with a toothpick.

Velvety ricotta and tender spinach meld together in each bite, offering a creamy contrast to the slight chew of the tortilla. Serve it sliced in half on a plate for a neat presentation, or keep it whole for an on-the-go breakfast that feels anything but rushed.

Ricotta and Pear Breakfast Pizza

This morning, the light filtering through the kitchen window inspired a quiet moment of creativity, leading to the birth of a breakfast pizza that marries the creamy subtlety of ricotta with the sweet, crisp notes of pear.

Ingredients

• Pizza dough – 1 lb
• Ricotta cheese – 1 cup
• Pear – 1, thinly sliced
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 450°F. A hot oven ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. For an even thickness, start from the center and work your way out.
3. Brush the dough with olive oil. This step adds flavor and prevents sogginess.
4. Spread ricotta cheese evenly over the dough, leaving a small border for the crust.
5. Arrange pear slices on top of the ricotta in a single layer. Overlapping slightly is fine.
6. Drizzle honey over the pears. The honey will caramelize in the oven, enhancing the sweetness.
7. Sprinkle salt evenly over the pizza to balance the flavors.
8. Bake for 12-15 minutes, or until the crust is golden and the edges are crisp.
9. Let the pizza cool for 5 minutes before slicing. This rest period helps the toppings set.

With its creamy ricotta base and the delicate sweetness of pears, this breakfast pizza offers a delightful contrast of textures and flavors. Serve it warm, with a drizzle of extra honey for those who crave a bit more sweetness.

Cinnamon Ricotta Breakfast Polenta

Perhaps there’s no better way to greet the morning than with a bowl of warm, spiced polenta, its creamy texture a comforting embrace. This cinnamon ricotta breakfast polenta is a simple yet soulful dish that turns the ordinary into something quietly extraordinary.

Ingredients

• Polenta – 1 cup
• Water – 4 cups
• Ricotta cheese – ½ cup
• Cinnamon – 1 tsp
• Honey – 2 tbsp

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of polenta, reducing the heat to low to maintain a gentle simmer. Tip: Constant whisking prevents lumps from forming.
3. Continue to cook the polenta, stirring frequently, for 25 minutes or until the grains are tender and the mixture has thickened. Tip: If the polenta becomes too thick, add a little more water to reach your desired consistency.
4. Remove the saucepan from the heat and stir in ½ cup of ricotta cheese and 1 tsp of cinnamon until well combined. Tip: For a smoother texture, you can blend the ricotta before adding it to the polenta.
5. Divide the polenta into bowls and drizzle each serving with 2 tbsp of honey.

This polenta is luxuriously creamy with a subtle sweetness from the honey and a warm spice from the cinnamon. Try topping it with fresh berries or a sprinkle of nuts for added texture and flavor.

Ricotta and Fig Breakfast Bruschetta

Reflecting on the quiet of the morning, there’s something deeply comforting about combining the creamy texture of ricotta with the sweet, earthy notes of figs on a crisp slice of toast. It’s a simple yet elegant way to start the day, offering a moment of pause before the world wakes up.

Ingredients

– Bread – 4 slices
– Ricotta cheese – 1 cup
– Fresh figs – 4, sliced
– Honey – 2 tbsp
– Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F. This ensures the bread toasts evenly, becoming crisp without burning.
2. Brush each slice of bread lightly with olive oil on both sides. This adds flavor and helps achieve a golden crust.
3. Place the bread slices on a baking sheet and toast in the oven for 5 minutes, then flip and toast for another 5 minutes until golden and crisp. Watching the bread closely prevents over-toasting.
4. Spread a generous layer of ricotta cheese on each toasted bread slice. The warmth of the bread slightly softens the ricotta, making it creamier.
5. Arrange the sliced figs on top of the ricotta. The figs’ natural sweetness pairs beautifully with the mild cheese.
6. Drizzle honey over each bruschetta to finish. The honey adds a floral sweetness that complements the figs.
For a final touch, consider serving these bruschetta on a wooden board for a rustic appeal, or pair with a light, floral tea to enhance the morning’s tranquility. The contrast of textures—from the crisp bread to the creamy ricotta and soft figs—creates a delightful eating experience.

Savory Ricotta and Tomato Breakfast Tart

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that feels both indulgent and simple. This savory tart, with its creamy ricotta and bright tomato, is a gentle nod to the slow, savoring moments of breakfast.

Ingredients

• Puff pastry – 1 sheet
• Ricotta cheese – 1 cup
• Cherry tomatoes – 1 cup, halved
• Egg – 1, beaten
• Salt – ½ tsp.
• Black pepper – ¼ tsp.
• Olive oil – 1 tbsp.

Instructions

1. Preheat your oven to 400°F (200°C). Unfold the puff pastry sheet on a parchment-lined baking sheet. Tip: Let the pastry sit at room temperature for 10 minutes before unfolding to prevent cracking.
2. Spread the ricotta evenly over the pastry, leaving a 1-inch border around the edges. Tip: Use the back of a spoon for an even layer.
3. Arrange the cherry tomato halves, cut side up, on top of the ricotta. Season with salt and black pepper.
4. Brush the edges of the pastry with the beaten egg. This will give your tart a golden, flaky crust.
5. Drizzle the olive oil over the tomatoes. Bake for 25-30 minutes, until the pastry is puffed and golden. Tip: Rotate the baking sheet halfway through for even browning.

Velvety ricotta melds with the juicy burst of tomatoes atop a crisp, buttery crust. Serve it warm, perhaps with a side of peppery arugula, for a breakfast that feels like a quiet celebration.

Ricotta and Apple Breakfast Strudel

Just imagine the quiet of an early morning, the kitchen bathed in soft light, as you prepare something special to start the day. This ricotta and apple breakfast strudel is a tender embrace of flavors, perfect for those moments when you crave a little sweetness with your serenity.

Ingredients

• Puff pastry – 1 sheet
• Ricotta cheese – 1 cup
• Apple – 1, thinly sliced
• Sugar – 2 tbsp
• Cinnamon – 1 tsp
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay the puff pastry sheet flat on the prepared baking sheet.
3. In a bowl, mix the ricotta cheese, sugar, and cinnamon until well combined.
4. Spread the ricotta mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
5. Arrange the thinly sliced apples on top of the ricotta mixture.
6. Brush the edges of the pastry with the beaten egg to help seal the strudel.
7. Carefully roll the pastry into a log, tucking in the ends to prevent filling from leaking.
8. Brush the top of the strudel with the remaining beaten egg for a golden finish.
9. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
10. Let the strudel cool for 5 minutes before slicing to allow the filling to set.

Upon first bite, the flaky pastry gives way to the creamy ricotta and tender apples, a harmony of textures and tastes. Serve it warm with a drizzle of honey or a dusting of powdered sugar for an extra touch of sweetness.

Conclusion

Magnificent! This roundup of 19 delicious ricotta breakfast recipes offers a treasure trove of healthy, mouthwatering options to start your day right. Whether you’re craving something sweet or savory, there’s a recipe here to delight your taste buds. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!