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    Home » Recipes » Type of Meal » Breakfast » Ricotta Cheese Egg Bites with Peppers and Onion

    Published: Jul 15, 2021 by Ansley Beutler

    Ricotta Cheese Egg Bites with Peppers and Onion

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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!

    Ricotta egg muffins on a plate with a mug of coffee in the background.

    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:
    • Ingredients
    • Step by step directions
    • Customizations
    • Storing
    • Frequently asked questions
    • Recipe
    • Reviews

    Ingredients

    Image of ricotta egg bite ingredients on a surface with black labels.
    • 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.

    Step by step directions

    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.

    • Glass bowl with ricotta cheese mixture and a fork on the side.
    • Bowl with creamy ricotta and a fork inside on a blue surface.

    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.

    Hand whisking eggs in a glass mixing bowl.

    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.

    • Person whisking egg mixture in a large bowl.
    • Person pouring peppers into a bowl with an egg mixture.

    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.

    Hand pouring egg batter into a muffin tin.

    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.
    Overhead view of ricotta egg bites on a baking pan with paper.

    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.

    Pile of ricotta egg bites on a surface with a bite taken out of one.

    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.

    Ricotta egg bites piled on a blue plate.

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to 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 Healthy Chocolate Chip Banana Bread
    • Triple Berry Smoothie

     

    Recipe

    Ricotta Cheese Egg Bites with Peppers and Onion

    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!
    4.83 from 17 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: egg bites with ricotta cheese, healthy egg bites, ricotta egg bites
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 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 cavity almost all 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

    1. Claudia says

      January 21, 2023 at 5:10 pm

      Can you freeze the egg bites?

      Reply
      • Ansley Beutler says

        January 22, 2023 at 9:44 am

        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.

        Reply
    2. Nicole says

      October 08, 2022 at 6:32 pm

      What about adding shredded hashbrowns?

      Reply
    3. Nel says

      August 31, 2022 at 5:09 pm

      5 stars
      So very very good. Added pancetta

      Reply
      • Ansley Beutler says

        September 07, 2022 at 7:52 am

        Yum!

        Reply
    4. Angela says

      August 03, 2022 at 12:05 pm

      5 stars
      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

        August 03, 2022 at 12:08 pm

        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...

        Reply
    5. Stacie Branham says

      June 06, 2022 at 8:37 am

      5 stars
      Wonderful recipe! I used the veggies I had on hand, spring onion, jalapeño,spinach and chopped up bacon. So delicious

      Reply
      • Laura says

        July 18, 2022 at 1:25 am

        Hello , can I use any other type of nut based milk or oat milk? Thank you

        Reply
        • Ansley Beutler says

          July 29, 2022 at 9:41 am

          Yes, any type of milk will work. Just make sure it isn't strongly flavored.

          Reply
    6. Diane Read says

      November 08, 2021 at 9:16 am

      Can you use paper baking cups with this?

      Reply
      • Ansley Beutler says

        November 09, 2021 at 9:36 am

        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.

        Reply
    7. Julie A Robertson says

      September 11, 2021 at 2:04 pm

      5 stars
      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
    8. Jennifer says

      September 26, 2020 at 9:50 am

      I don't see measurements of ricotta cheese and eggs?

      Reply
      • Ansley Beutler says

        July 15, 2021 at 12:21 pm

        Hi Jennifer - it's 8 eggs and 1/2 cup ricotta cheese ( I updated the recipe card)

        Reply
    9. Nancy Flynn says

      September 06, 2020 at 7:36 am

      How many eggs?

      Reply
      • Ansley Beutler says

        July 15, 2021 at 12:22 pm

        Hi Nancy - the recipe calls for 8 eggs (I updated the recipe card)

        Reply

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