Veggie Hashbrown Ricotta Cakes and Eggs

Get a full serving of vegetables at breakfast with these tender vegetable and ricotta cakes. Salting the moist veggies and squeezing out excess liquid ensures the cakes stick together when baked. The cakes can be baked ahead of time and stored in the refrigerator, so you can have a tasty breakfast at your fingertips.

Active time: 15 minutes | Total time: 1 hour

Veggie Hashbrown Ricotta Cakes and Eggs

Ingredients

  • 1 medium zucchini
  • 1 large carrot, peeled
  • 1 small red bell pepper
  • 1/2 tsp salt
  • 1/2 cup (56g) almond flour
  • 1/2 cup (124g) part-skim ricotta cheese
  • 1/2 cup (55g) part-skim mozzarella cheese, grated
  • 3 green onions, finely chopped
  • 7 large eggs
  • 2 tbsp oil-packed sun-dried tomatoes, finely chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Directions

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper, mist with cooking spray, and set aside. While the oven preheats, grate the zucchini, carrot, and red bell pepper using the large holes of a box grater. Transfer the vegetables to a fine-mesh sieve. Sprinkle with the salt, stir, and let stand at room temperature for 20 minutes. Transfer the vegetables to a clean dish towel, twist the ends together, and squeeze until almost no liquid comes out. Place the vegetables in a large bowl and discard the liquid.

Add the almond flour, ricotta, mozzarella, green onions, 1 egg, sun-dried tomatoes, Italian seasoning, granulated garlic, and pepper to the bowl; stir until thoroughly combined. Scoop the mixture into a 1/2-cup measure and invert onto the prepared baking sheet. Repeat with the remaining mixture to make 6 cakes, gently pressing each into a cake about 3 1/2 inches (9 cm) in diameter. Bake for 25–30 minutes, or until lightly browned around the edges and firm in the center. The cakes can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a nonstick skillet over medium heat until heated through, about 4 minutes per side.

Meanwhile, mist a large nonstick skillet with cooking spray and heat over medium-high heat. Crack the remaining eggs into the skillet and cook until the whites are set and the yolks reach your desired doneness. Top each vegetable cake with 1 egg and serve immediately.

Serves: 3 | Serving Size: 2 vegetable cakes + 2 eggs

Nutrition (per serving): Calories: 478; Total Fat: 33g; Saturated Fat: 9g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 505mg; Sodium: 751mg; Carbohydrate: 19g; Dietary Fiber: 6g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 838mg; Iron: 25%; Vitamin A: 139%; Vitamin C: 134%; Calcium: 40%

Originally published: March 7, 2021; August 2026

The post Veggie Hashbrown Ricotta Cakes and Eggs appeared first on MyFitnessPal Blog.



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