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Ricotta Egg Bites

These fluffy and portable ricotta egg bites are a protein-packed breakfast option, perfect for on-the-go eating or a classy brunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American, French
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup part-skim ricotta cheese Can substitute with whole-milk ricotta for a richer texture.
  • 9 large eggs Use as base of the egg bites.
  • 1 dash black pepper
  • 1 dash salt

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Blend together eggs, ricotta cheese, salt, and pepper until smooth.
  3. Place silicone molds in a baking pan and fill molds with egg mixture, leaving a small gap at the top.
Cooking
  1. Create a hot water bath by pouring hot water into the baking pan until it reaches halfway up the molds.
  2. Bake the molds on the bottom rack for 25-35 minutes or until set.
Cooling and Storing
  1. Allow to cool, then remove from molds and store in an airtight container.

Notes

Serve warm with chili oil, smoked salmon, or in a pita for a complete meal. Can store in the fridge for up to 4 days and freeze for 2 months. Reheat in microwave or using steam.