Macadamia Ricotta Breakfast Bake Recipe

 Macadamia Ricotta Breakfast Bake


Start your day out with a savory blend of freshly made macadamia ricotta, kale, sun-dried tomatoes, and a perfectly baked egg.

Best for: Keto & Paleo Breakfast Options

Prep Time:

5 minutes

Cook Time:

12 minutes

Cool Time:

0 minutes

Total Time:

17 minutes


  • 1/2 cup raw macadamia nuts
  • 1/2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 clove garlic
  • 1 cup kale, chopped
  • 2 Tbsp coconut cream
  • 3 Tbsp dry-packed sun-dried tomatoes, chopped
  • 2 eggs
  • Salt and pepper to taste


  1. Preheat oven to 375F. Grease two small ramekins or a small casserole dish. Set aside.
  2. In a food processor, combine macadamia nuts, lemon juice, olive oil, garlic, 2 Tbsp water, and salt and pepper to taste. Process until coarsely blended and creamy.
  3. Transfer ricotta mixture to a bowl and add arugula, sun dried tomatoes, coconut cream, and salt and pepper to taste. Stir well to combine.
  4. Spread ricotta-arugula mixture at the bottom of prepared ramekins or casserole dish and make 2 divots for the eggs. Crack and egg into each divot.
  5. Transfer to the oven and bake for 8-12 minutes, until egg whites are set.
  6. Enjoy warm.



Nutritional Information per Serving:

  • Calories 447.5 kcal
  • Fat 43g
  • Total Carbs 10.4g
  • Sugars 4.9g (Sugar Alcohols 0g)
  • Fiber 4.3g
  • Sodium 75.7mg
  • Protein 10.6g

Looking for more 
healthy macadamia nut-based recipes? Or looking for information on the health benefits of macadamia nuts? We've got you covered.


Author: SuperFat Staff

Published: Jan. 27, 2020

The SuperFat Staff are always on the lookout to help share nutritious and delicious recipes with our community.

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