20-Minute Fluffy Ricotta Cheese Egg Bites
These ricotta cheese egg bites are one of those recipes that quietly does it all. I love making them at the start of the week for an easy savory breakfast but they’ve also made an appearance at ladies brunch more than once. The ricotta gives them that light, fluffy texture while the peppers and onions add just enough flavor without overpowering anything. They bake up neatly in a muffin tin in just 10 minutes and look just as good on a platter as they do reheated on a busy morning.
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!
Baked Egg Bites ingredients
For these ricotta egg bites, I start with large eggs. Pasture-raised are my favorite for that deep orange yolk, but whatever you have on hand works just fine. Ricotta gets whisked right into the eggs to make them extra fluffy and light (dairy-free ricotta works too), and a splash of milk adds just enough creaminess. Any type of milk can step in here too.
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!
Ansley's Favorite Variations
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 to provide some healthy carbs and makes these more filling.
Frequently asked questions
Yes you can easily make these egg white bites by swapping the eggs with 2 cups of egg whites.
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.
A non-stick muffin pan or a silicone muffin tin are best for egg bites.
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.
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Recipe
Fluffy Ricotta Egg Bites
Ingredients
- ½ cup ricotta cheese - part skim
- ¼ cup milk - any kind will do
- 8 eggs
- ¼ cup green bell pepper - diced
- ¼ cup red bell pepper - diced
- ¼ cup onion - diced
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- black 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.½ cup ricotta cheese, ¼ cup milk
- In a separate bowl, whisk the eggs well to break up the yolks.8 eggs
- 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.¼ cup green bell pepper, ¼ cup red bell pepper, ¼ cup onion, 1 teaspoon sea salt, ½ teaspoon garlic powder
- 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!black pepper
Our favorite breakfast for early morning trips. The peppers and onions add a nice flavor. I've also added chopped spinach and feta cheese after pouring in the muffin cups. Olive oil in the muffin cups keeps them from sticking; let them fully cool before taking out of cups.
Love the spinach and feta addition!
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.
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.
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.
I'm so glad you enjoy the recipe! I love the baking dish idea.
It’s definitely not 10-12 mins! More like 20 mins as some others mentioned.
Very tasty! Only thing I'll adjust next time is cutting the salt a bit.
So glad you enjoy the recipe!
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.
I am so glad you enjoyed the recipe! I love all the additional mix-ins - such a great way to use up leftovers.
Can you freeze the egg bites?
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.
What about adding shredded hashbrowns?
So very very good. Added pancetta
Yum!
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!
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...
I used regular size muffin tin. Greased with oil. They still stuck. They were very good but fell in the middle
Wonderful recipe! I used the veggies I had on hand, spring onion, jalapeño,spinach and chopped up bacon. So delicious
Hello , can I use any other type of nut based milk or oat milk? Thank you
Yes, any type of milk will work. Just make sure it isn't strongly flavored.
Can you use paper baking cups with this?
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.
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.
I don't see measurements of ricotta cheese and eggs?
Hi Jennifer - it's 8 eggs and 1/2 cup ricotta cheese ( I updated the recipe card)
How many eggs?
Hi Nancy - the recipe calls for 8 eggs (I updated the recipe card)