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Savory Ricotta Egg Bites

Savory Ricotta Egg Bites

Savory Ricotta Egg Bites are your new go-to for a quick, nutritious breakfast or snack that’s incredibly easy to customize. These delightful bites offer a protein-packed and satisfying option perfect for busy mornings, meal prep, or even a light lunch.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Breakfast, Lunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Optional additions
  • 1/4 cup finely diced bell peppers (any color) optional
  • 1/4 cup crumbled cooked bacon optional
  • 1/4 cup sautéed spinach optional

Equipment

  • 12-cup muffin tin
  • Large bowl
  • Microwave-safe plate
  • Toaster oven

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone muffin liners.
  2. In a large bowl, crack the 8 large eggs. Whisk them thoroughly until the yolks and whites are well combined and slightly frothy.
    8 large eggs
  3. Add the 1 cup of whole milk ricotta cheese to the whisked eggs. Also, stir in the 1/2 cup of grated Parmesan cheese.
    1 cup whole milk ricotta cheese, 1/2 cup grated Parmesan cheese
  4. Gently fold in the 1/4 cup of finely chopped fresh chives and the 1/4 cup of finely chopped fresh parsley. Add the 2 cloves of minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix until just combined.
    1/4 cup finely chopped fresh chives, 1/4 cup finely chopped fresh parsley, 2 cloves garlic, minced, 1/4 teaspoon salt, 1/8 teaspoon black pepper
  5. If you're using any optional additions like diced bell peppers, crumbled bacon, or sautéed spinach, gently fold them into the egg mixture now.
    1/4 cup finely diced bell peppers (any color), 1/4 cup crumbled cooked bacon, 1/4 cup sautéed spinach
  6. Carefully pour the egg mixture into the prepared muffin tin cups, filling each cup about two-thirds to three-quarters full.
  7. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg bites are set and lightly golden around the edges. A toothpick inserted into the center should come out clean.
  8. Once baked, remove the muffin tin from the oven and let the Savory Ricotta Egg Bites cool in the tin for 5-10 minutes before carefully removing them. Serve warm.

Notes

Store cooled egg bites in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat in microwave, toaster oven, or regular oven.