These Ricotta Egg Bites are creamy, fluffy, and packed with protein—perfect for a quick breakfast or an easy snack. I like how simple they are to make and how well they store, making them ideal for busy mornings or meal prep.
Why You’ll Love This Recipe
I enjoy how light and satisfying these egg bites are. The ricotta gives them a soft, velvety texture without making them heavy, and the oven-baked method creates a perfectly smooth result. They’re easy to customize, kid-friendly, and freezer-friendly too.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 9 large eggs
- 1 cup ricotta cheese (part-skim)
- Dash of salt and black pepper
directions
Step 1: Preheat Oven and Prepare Egg Mixture
I start by preheating the oven to 325°F. While the oven is heating, I blend the eggs, ricotta cheese, salt, and pepper using either a blender or an immersion blender in a bowl. I blend until the mixture is smooth and fully combined.
Step 2: Set Up Silicone Molds
I place the silicone molds inside a baking pan or on a sheet pan. Then, I carefully fill each mold with the egg mixture, leaving a small gap at the top to allow for expansion.
Step 3: Create a Hot Water Bath
To help the egg bites cook evenly, I pour hot tap water into the baking pan around the silicone molds. The water should come halfway up the sides of the molds.
Step 4: Bake the Egg Bites
I bake the egg bites on the bottom rack of the oven for 25 to 35 minutes. They’re done when they’re fully set and don’t jiggle when I gently shake the pan.
Step 5: Cool and Store
Once baked, I let them cool in the pan. When cooled, I remove them from the molds and store them in an airtight container in the fridge.
Servings and timing
This recipe makes about 12 egg bites. It takes around 10 minutes to prepare, with a baking time of 25 to 35 minutes, making the total time approximately 45 minutes.
Variations
I sometimes mix in diced veggies, cooked bacon, or shredded cheese before baking to change things up. Using cottage cheese instead of ricotta gives a slightly different texture. I also like adding herbs like chives or parsley for extra flavor.
storage/reheating
I store these egg bites in an airtight container in the fridge for up to 5 days. To reheat, I microwave them for about 30 seconds or until warmed through. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. I reheat frozen egg bites in the microwave or oven until hot.
FAQs
Can I make these egg bites ahead of time?
Yes, I always make them in advance and store them in the fridge or freezer for a quick meal later.
Can I use full-fat ricotta cheese?
Absolutely. I sometimes use full-fat ricotta when I want a richer texture.
Do I have to use silicone molds?
Silicone molds work best because they’re easy to release, but I’ve also used muffin tins lined with silicone or parchment liners.
Can I add meat or vegetables?
Yes, I often mix in diced ham, cooked sausage, spinach, or bell peppers for variety.
How do I know when the egg bites are done?
I check that they don’t jiggle when gently shaken and that a toothpick inserted in the center comes out clean.
Can I use a different type of cheese?
Sure. I sometimes use feta, cheddar, or Swiss for different flavors.
What’s the purpose of the water bath?
The hot water bath helps cook the egg bites gently and evenly, giving them a silky texture.
How long do they last in the freezer?
I store them for up to 2 months in the freezer.
Can I bake them without a water bath?
I’ve tried it without, but they tend to be less creamy and more rubbery.
What should I serve with egg bites?
I often pair them with toast, fresh fruit, or a smoothie for a complete breakfast.
Conclusion
These Ricotta Egg Bites are a fantastic way to enjoy a protein-packed, delicious breakfast or snack. I love how customizable they are and how easily they fit into my weekly meal prep routine. Once I started making them, they quickly became a staple in my fridge.
Print
Ricotta Egg Bites
- Total Time: 40 minutes
- Yield: 12 egg bites
Description
Creamy, Protein-Packed Ricotta Egg Bites Perfect for Meal Prep or a Low-Carb Breakfast
Ingredients
9 large eggs
1 cup ricotta cheese (part-skim)
Dash of salt
Dash of black pepper
Instructions
Preheat Oven and Prepare Egg Mixture:
Preheat your oven to 325°F (163°C). In a blender or using an immersion blender, blend eggs, ricotta cheese, salt, and pepper until smooth and fully combined.
Set Up Silicone Molds:
Place silicone molds in a baking pan or on a sheet pan. Carefully pour the egg mixture into each mold, leaving a small gap at the top for expansion.
Create a Hot Water Bath:
Pour hot tap water into the pan around the molds until it reaches halfway up the sides. This water bath ensures even cooking and a creamy texture.
Bake the Egg Bites:
Transfer the water bath with molds to the bottom rack of your preheated oven. Bake for 25–35 minutes, or until the egg bites are fully set and no longer jiggle.
Cool and Store:
Let the egg bites cool in the pan, then remove them from the molds. Store in an airtight container in the refrigerator. Enjoy warm or cold!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
