Published: by Ansley Beutler
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Simplify your breakfast with these savory ricotta cheese egg bites! They're supremely fluffy with chopped pepper and onions throughout (just like Starbucks) and baked to perfection in the oven with a muffin tin. Whip up this recipe before your week and enjoy an easy quick breakfast all week long!
This is the Best Egg Bites Recipe
These ricotta egg bites are the perfect on-the-go breakfast that are sure to fill you up after a packed morning. They also make prime protein-filled snack to pack in your lunch bag. They are hand held little pieces of heaven that have solved many of my morning problems!
Jump to:
- This is the Best Egg Bites Recipe
- Baked Egg Bites ingredients
- How to make Homemade Egg Bites
- Customizations
- How to serve this Healthy Egg Bites Recipe
- Storing
- More From The Fit Peach
- Frequently asked questions
- Recipe
- Reviews
Baked Egg Bites ingredients
- Eggs - Pasture-raised eggs are my favorite. You just can't beat that bright orange yolk! However, any large eggs will work in this ricotta egg bites recipe.
- Ricotta cheese - This is whisked into the eggs so they're extra fluffy. If dairy-free, feel free to swap in a vegan ricotta cheese.
- Almond milk - Used to provide some creaminess to the ricotta egg bites. Any type of low-fat milk will work.
How to make Homemade Egg Bites
These ricotta egg bites are a breeze to make. You'll be so pleased with yourself the next morning when you wake up and have a big batch of tasty egg bites on hand too!
Step 1 : Whisk together the ricotta and almond milk
First, whisk the ricotta and almond milk together in a mixing bowl. This can be done with a stiff whisk or the back of a fork. Mix well until the almond milk is fully incorporated. The mixture should be slightly thick at this point.
Step 2 : Whisk eggs
In a separate large mixing bowl, whisk the eggs well to break up the yolks. It's important to use a large mixing bowl as this is the bowl that will hold all the ingredients.
Step 3 : Fold in remaining ingredients
Next, fold in the ricotta cheese mixture along with the chopped peppers, onions, sea salt, and garlic powder. Mix well to incorporate.
Step 4 : Fill muffin tin and bake
Grease a muffin tin with oil and fill each cavity with the egg batter leaving just a bit of room. Bake in the oven until the ricotta egg bites are set. You should be able to gently press on each egg muffin and it feel firm. Let cool before removing from the pan.
Customizations
Fun news! These ricotta egg bites can easily be customized to your specific preference. Here are a few additions and swaps I recommend:
- Add some ground turkey to the batter to make these ricotta egg bites extra protein packed!
- Double up on veggies and add some sautéed mushrooms and broccoli.
- Throw in some cooked sweet potato pieces (similar to my breakfast egg muffins) to provide some healthy carbs and makes these more filling.
How to serve this Healthy Egg Bites Recipe
Serve these egg bites warm. They can be enjoyed with a fork or you can pick them up like a muffin!
Storing
The best way to store these egg bites with ricotta cheese in an airtight container in the fridge. When ready to enjoy, simply warm them up in the microwave for 20 - 30 seconds until warm to the touch.
More From The Fit Peach
- Chicken Marsala Recipe
- Chocolate Chip Zucchini Muffins
- Pistachio Butter Recipe
Frequently asked questions
Can I make these ricotta egg bites dairy-free?
Yes, this recipe can be made completely dairy-free by substituting the ricotta cheese for a vegan ricotta.
Can I use egg whites instead of whole eggs?
Yes you can easily make these egg white bites by swapping the eggs with 2 cups of egg whites.
Can I make these ahead of time?
Yes these ricotta egg bites are perfect for meal prep! Make them as directed and store them in an air-tight container in the fridge until ready to enjoy. Warm them up in the microwave for 20 - 30 seconds before serving.
What is the best way to remove these egg bites from the muffin tin?
First, make sure to really grease your pan or use a silicone muffin pan to make things easier. You will also want to wait until the muffins have cooled down before removing. Run a knife around the muffins to pull them out of the tin.
What pan is best for egg bites?
Anon-stick muffin panor asilicone muffin tinare best for egg bites.
Why are my egg bites soggy?
If you leave the egg bites in the pan after they’re cooked for too long, the condensation can build up and make the egg soggy. Try to remove them from the pan once they are warm enough to touch.
Can I use cupcake liners for egg bites?
I only recommend using the parchment paper liners if needed. Don’t use paper liners as they will stick to the egg bite.Silicone linersare also a greta option.
PS: If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me onInstagramandPinterestto stay up to date on all tasty recipes here at The Fit Peach!
For more quick breakfast ideas, check out my:
- Layered Chocolate Peanut Butter Overnight Oats
- Gluten Free Banana Chocolate Chip Bread
- Triple Berry Blend Smoothie
Recipe
Egg Bites in Oven
Simplify your breakfast with these savory ricotta cheese egg bites! They're supremely fluffy with chopped pepper and onions throughout (just like Starbucks) and baked to perfection in the oven with a muffin tin. Whip up this recipe before your week and enjoy an easy quick breakfast all week long!
4.80 from 48 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: egg bites with ricotta cheese, healthy egg bites, ricotta egg bites
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 12 Egg Bites
Calories: 64kcal
Author: Ansley Beutler
Ingredients
- 8 eggs
- ½ cup ricotta cheese - part skim
- ¼ cup almond milk - plain and unsweetened
- ¼ cup green bell pepper - diced
- ¼ cup red bell pepper - diced
- ¼ cup onion - diced
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- Pepper to top - optional
Instructions
Preheat oven 350F. In a small bowl, whisk together the ricotta cheese and almond milk until creamy. The mixture should be slightly thick; set aside.
In a separate bowl, whisk the eggs well to break up the yolks.
Add the ricotta mixture to the bowl with the eggs along with the diced pepper, onions, sea salt, and garlic powder. Fold to incorporate all of the mix-ins.
Grease a muffin tin with oil and fill each cavityalmostall the way full with the egg batter. Bake in the oven for 10 - 12 minutes until the egg bites are fluffy. You should be able to gently press the egg bites and they feel semi firm.
Let the ricotta egg bites cool slightly before running a knife around the muffin to pull it out of the tin. Top with some fresh cracked pepper and enjoy!
Notes
Dairy-free version : Substitute the ricotta with a vegan ricotta cheese to make this recipe dairy-free.
Egg white version : You can easily make these egg white bites by replacing the eggs with 2 cups of egg whites.
Storing : These ricotta egg bites will keep fresh in an airtight container in the fridge for up to 5 days. Simple heat in the microwave for 20 - 30 seconds until warm
Nutrition
Calories: 64kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 251mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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Reader Interactions
Comments
Joanne Buie says
I use three whole eggs and a cup of egg whites. The flavour was fabulous. I really enjoyed them. However, it did have to cook for 20 minutes. They were nice and fluffy in the oven but once I took them out, they collapsed in the middle. They did stick to my muffin tin even though I did spray it with oil, so I’m not sure what I did wrong. I definitely will do these again as they’re very good.Reply
Ansley Beutler says
I'm so glad you enjoyed them! What kind of pan did you use? That can affect how long they need to bake and may explain why they stuck.
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Mk says
Great idea and taste is amazing.
Amazing way to start the week.
I make it in the baking dish and pack it for week in English muffins.Reply
Ansley Beutler says
I'm so glad you enjoy the recipe! I love the baking dish idea.
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Meaghan says
It’s definitely not 10-12 mins! More like 20 mins as some others mentioned.
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Leana says
Very tasty! Only thing I'll adjust next time is cutting the salt a bit.Reply
Ansley Beutler says
So glad you enjoy the recipe!
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Jenny says
So yummy! I've tried a few egg bites recipes but these are awesome! The addition of the ricotta really adds a lot of moisture , flavor and a neat brown crust. I had leftover creole sausage and shrimp sheet pan meal and a chicken egg roll in a bowl. So I combined these, leftover potatoes and broccoli and increased the eggs to 1 dozen medium and they were amazing. I made a double batch that resulted in 36 egg muffins. I kept 12 in fridge and froze the rest for quick grab and gos.Reply
Ansley Beutler says
I am so glad you enjoyed the recipe! I love all the additional mix-ins - such a great way to use up leftovers.
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Claudia says
Can you freeze the egg bites?
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Ansley Beutler says
Yes! Let them cool down and then store them in an airtight container or freezer bag. Thaw at room temp and then warm them up when you're ready to enjoy.
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Nicole says
What about adding shredded hashbrowns?
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Nel says
So very very good. Added pancettaReply
Ansley Beutler says
Yum!
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Angela says
Great recipe! Made these egg bites this morning--so quick and easy! This recipe has to be a weekly habit now! What a life-saver for time-saving PROTEIN packed breakfast/snack. A real winner!Reply
Angela says
By the way, mine were regular muffin-sized which took 20 minutes to bake. Now if I could learn the trick for keeping the fluffiness from falling once taken out of the oven...
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Sharon says
I used regular size muffin tin. Greased with oil. They still stuck. They were very good but fell in the middle
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Stacie Branham says
Wonderful recipe! I used the veggies I had on hand, spring onion, jalapeño,spinach and chopped up bacon. So deliciousReply
Laura says
Hello , can I use any other type of nut based milk or oat milk? Thank you
Reply
Ansley Beutler says
Yes, any type of milk will work. Just make sure it isn't strongly flavored.
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Diane Read says
Can you use paper baking cups with this?
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Ansley Beutler says
Hi Diane! Would this be inside a muffin tin or just on a baking pan? If you use them in a muffin tin I would spray them with some olive oil so they don't stick to the egg mixture.
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Julie A Robertson says
I used egg whites and cows milk, bc it was all I had at the moment. I also only had green onions and red peppers. And it took 20 minutes, maybe bc the egg whites are so watery. I just enjoyed one and every bite was joyful. A fab recipe and now I am prepped for breakfasts this week.Reply
Jennifer says
I don't see measurements of ricotta cheese and eggs?
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Ansley Beutler says
Hi Jennifer - it's 8 eggs and 1/2 cup ricotta cheese ( I updated the recipe card)
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Nancy Flynn says
How many eggs?
Reply
Ansley Beutler says
Hi Nancy - the recipe calls for 8 eggs (I updated the recipe card)
Reply