Macadamia Ricotta Breakfast Bake Recipe

Written by SuperFat Staff
on January 27, 2020


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.


  • 2

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.


Written by


Fill out the form below to receive:

Recipe Book PDF with 40 of our favorite recipes featuring breakfasts, meals, snacks, and desserts, so you can get cooking with SuperFat in your kitchen.

Vegan, Paleo, and Keto options

The physical book for your kitchen counter FREE when published (just pay for shipping)

SuperFat Recipes Book