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Quick Ricotta Egg Bites Recipe

4.9 from 629 reviews

These Quick Ricotta Egg Bites are a simple, protein-packed breakfast or snack option made with creamy ricotta and eggs. Baked gently in a hot water bath, they have a smooth, custard-like texture and subtle seasoning for a wholesome and satisfying treat.

Ingredients

Scale

Egg Mixture

  • 1 cup part-skim ricotta cheese (Calabro recommended)
  • 1 dash black pepper (freshly ground)
  • 1 dash salt
  • 9 large eggs

Instructions

  1. Preheat Oven and Prepare Egg Mixture: Preheat your oven to 325°F. In a blender or large bowl using an immersion blender, combine the eggs, ricotta, salt, and pepper. Blend until the mixture is completely smooth and well incorporated.
  2. Set Up Silicone Molds: Place silicone molds inside a baking pan or on a sheet pan. Fill each mold carefully with the blended egg mixture, leaving a little space at the top to allow for expansion during baking.
  3. Create a Hot Water Bath: Pour hot tap water into the baking pan or sheet pan until it reaches halfway up the sides of the filled silicone molds. This water bath ensures even, gentle cooking for custard-like texture.
  4. Bake the Egg Bites: Place the baking pan with the molds on the bottom rack of the preheated oven. Bake for 25 to 35 minutes, or until the egg bites are fully set and do not jiggle when gently shaken.
  5. Cool and Store: Let the egg bites cool in the pan before carefully removing them from the silicone molds. Transfer them to an airtight container to store.

Notes

  • Use fresh, good-quality ricotta cheese for the creamiest texture.
  • Ensure the water bath is hot but not boiling for even cooking.
  • You can customize the egg bites by adding herbs, cheese, or cooked vegetables to the mixture before baking.
  • Store leftovers in the refrigerator and consume within 3-4 days.
  • Reheat gently in the microwave or oven to preserve texture.

Keywords: ricotta egg bites, easy breakfast, baked egg bites, protein breakfast, ricotta cheese recipes