Quick Ricotta Egg Bites Recipe

Introduction

These quick ricotta egg bites are a creamy, protein-packed breakfast or snack that’s ready in under an hour. Blended until smooth and baked gently in a water bath, they have a soft, custardy texture that’s simply irresistible.

Ingredients

• 1 cup part-skim ricotta cheese
• 1 dash black pepper, freshly ground
• 1 dash salt
• 9 large eggs

Instructions

1. Step 1: Preheat your oven to 325°F. In a blender or a bowl with an immersion blender, combine the eggs, ricotta cheese, salt, and pepper. Blend until smooth and well combined.
2. Step 2: Place silicone molds inside a baking pan or on a sheet pan. Carefully fill each mold with the egg mixture, leaving a small gap at the top for expansion.
3. Step 3: Pour hot tap water into the baking pan until it reaches halfway up the sides of the silicone molds, creating a hot water bath to ensure even cooking.
4. Step 4: Place the pan on the bottom rack of your preheated oven. Bake for 25-35 minutes, until the egg bites are fully set and do not jiggle when gently shaken.
5. Step 5: Let the egg bites cool in the pan. Once cooled, remove them from the molds and transfer to an airtight container for storage.

Tips & Variations

• Use full-fat ricotta for an even richer texture and flavor.
• Add finely chopped herbs like chives or parsley for a fresh twist.
• Experiment with mix-ins such as cooked bacon, sautéed mushrooms, or shredded cheese for added variety.
• If you don’t have silicone molds, small ramekins or muffin tins can work—just grease them well.

Storage

Store the egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave them gently in 20-30 second intervals until warmed through. They can also be frozen for up to 1 month; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites ahead of time?

Yes, you can prepare them in advance and store them in the refrigerator or freezer, making them a great option for meal prep.

What if I don’t have a blender or immersion blender?

You can whisk the eggs and ricotta together vigorously by hand until smooth, though the texture might be slightly less uniform.

Quick Ricotta Egg Bites Recipe

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★★★★★

4.7 from 129 reviews

These Quick Ricotta Egg Bites are a delicious, protein-packed breakfast or snack option made with creamy ricotta cheese and eggs. Baked gently in a water bath to ensure a tender, custard-like texture, they are perfect for meal prep and reheating throughout the week.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 9 egg bites 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Egg Mixture

• 1 cup part-skim ricotta cheese (preferably Calabro)
• 1 dash freshly ground black pepper
• 1 dash salt
• 9 large eggs

Instructions

1. Preheat Oven and Prepare Egg Mixture: Preheat your oven to 325°F (163°C). While the oven preheats, blend together the eggs, ricotta cheese, salt, and black pepper using a blender or an immersion blender until the mixture is smooth and well combined.
2. Set Up Silicone Molds: Place silicone molds inside a baking pan or on a sheet pan. Pour the egg mixture carefully into each mold, leaving some space at the top for expansion during baking.
3. Create a Hot Water Bath: Pour hot tap water into the baking pan around the silicone molds, filling about halfway up the sides of the molds. This water bath helps the egg bites cook evenly and gently.
4. Bake the Egg Bites: Place the pan with molds on the bottom rack of your preheated oven. Bake for 25-35 minutes until the egg bites are fully set and do not jiggle when gently shaken.
5. Cool and Store: Let the egg bites cool completely in the pan. Once cooled, carefully remove them from the molds and transfer to an airtight container for storage or immediate serving.

Notes

• Use part-skim ricotta for a balance of creaminess and lower fat content.
• Make sure to leave space at the top of the molds to allow for expansion while baking.
• The water bath is key for a smooth, custard-like texture; do not skip this step.
• Store egg bites in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in the microwave or oven to preserve texture.

Keywords: Ricotta egg bites, baked egg bites, breakfast recipe, protein breakfast, low fat egg bites, make ahead breakfast