Hearty Italian Sausage and Ricotta Breakfast Bake

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.

Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from the heat.

In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, salt, and black pepper. Stir in the cooked sausage and spinach mixture.

Spread the ricotta and sausage mixture evenly into the prepared baking dish. Create 6 small indentations in the mixture.

Carefully crack one egg into each indentation. Bake for 25-30 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.

Let the bake rest for 5 minutes before serving.