Ricotta Egg Bites

Ricotta Egg Bites are a delicious and easy-to-make egg cup recipe! These take just a few minutes to put together and you can use whatever meats, cheeses, or veggies you have on hand.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings egg bites

Calories 116kcal

Author Angela Allison

Equipment

blender or food processor
muffin tin

Ingredients

8 large eggs
½ cup ricotta cheese (whole or part skim)
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup cooked breakfast meat (like bacon, sausage, or pork)
½ cup cheddar cheese, shredded

Instructions

Preheat oven to 325 degrees. Grease a nonstick muffin in cooking spray; set aside.
In a blender or food processor, combine the eggs, ricotta, garlic powder, salt and pepper. Blend until well combined and mixture is smooth; set aside.
Divide the breakfast meat and cheese evenly among the muffin tins. Carefully pour the egg mixture equally into each of the 12 muffin tins.
Place on center rack in oven and bake until cooked through, about 20-23 minutes. Let cool on wire rack for a few minutes before serving.

Notes

A blender or food processor helps to break up the eggs and ricotta, and is the best way make the mixture light and frothy. You can achieve similar results mixing in a bowl with whisk until very well combined.
I like to use cooked breakfast sausage crumbles and cheddar cheese in this recipe. Feel free to use whatever cooked breakfast meats, cheeses, or veggies you have on hand.
Store leftover egg bites in an airtight container in the refrigerator for up to three days. You can also freeze these in an airtight container (wrap the individual egg bites in plastic wrap first) for up to a month.

Nutrition