Blueberry Ricotta Egg Bake

This delightful Blueberry Ricotta Egg Bake features a harmonious blend of creamy ricotta and cream cheese, enriched with eggs, and topped with sweet blueberries. A touch of ground cornmeal adds a unique texture while keeping the dish low-carb. Perfect for brunch or a light dessert, it balances traditional flavors with a creative twist, making it a wholesome option for those watching their carb intake.

Ingredients:

• 4 large eggs
• 1/2 cup ricotta cheese
• 1/4 cup cream cheese, softened
• 1/4 cup ground cornmeal
• 1/2 cup milk
• 1 cup fresh blueberries
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, ricotta cheese, cream cheese, and milk until smooth.
3. Stir in the ground cornmeal, maple syrup, vanilla extract, cinnamon, and salt until well combined.
4. Gently fold in the fresh blueberries, reserving a few for topping.
5. Pour the mixture into a greased baking dish and sprinkle the reserved blueberries on top.
6. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
7. Let cool for a few minutes before slicing. Serve warm or at room temperature.