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–+ servings
Ricotta Egg Bites

Delicious Ricotta Egg Bites for Quick, Healthy Breakfasts

Enjoy Ricotta Egg Bites for a quick, protein-packed breakfast that’s versatile and healthy.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 bites
Course: Breakfast
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 6 large Eggs Choose large eggs for the perfect fluffiness and protein boost!
  • 1 cup Ricotta Cheese Use whole milk or part-skim ricotta for creamy richness; strain if watery.
  • 1 tsp Salt Essential to elevate the flavor; adjust these seasonings to your preference!
  • 1/2 tsp Black Pepper Essential to elevate the flavor; adjust these seasonings to your preference!
For Flavor Enhancements
  • Optional Herbs/Seasonings Toss in diced vegetables like spinach or tomatoes for added nutrition and flavor.
  • 1 cup Crumbled Bacon or Ham Incorporate cooked bacon bits or diced ham for a savory twist.

Equipment

  • Blender
  • silicone molds
  • baking pan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C). Gather your ingredients and equipment.
  2. In a blender, combine eggs, ricotta cheese, salt, and pepper. Blend until smooth for about 30 seconds.
  3. Place silicone molds inside a baking pan. Pour the mixture into each mold, filling them 3/4 full.
  4. Create a water bath by pouring hot water into the baking pan until it reaches halfway up the molds.
  5. Bake on the bottom rack for 25-35 minutes, until set and firm with no jiggling.
  6. Allow to cool for 5 minutes before removing from molds. Use a spatula if needed.

Nutrition

Serving: 1biteCalories: 120kcalCarbohydrates: 2gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 130mgSodium: 200mgPotassium: 140mgSugar: 1gVitamin A: 450IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

These Ricotta Egg Bites are gluten-free and can be customized with different ingredients based on preference. Store in the fridge for up to 4 days or freeze for up to 2 months.

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