Fluffy Ricotta Egg Bites

Prep Time 10 mins
Cook Time 18 mins
Rest Time 5 mins
Total Time 33 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 6
Best Season: All Seasons
Description

These fluffy ricotta egg bites are soft, creamy, and packed with protein, making them the perfect quick and healthy breakfast. Made with fresh ricotta, eggs, and simple seasonings, they bake into tender, café-style egg cups that are ideal for meal prep, brunch, or busy mornings.

Ingredients
    For the Ricotta Egg Base
  • 6 large eggs (room temperature)
  • 1 cup whole milk ricotta cheese (fresh and smooth)
  • 1/4 cup milk (full-fat preferred for creaminess)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper (freshly ground)
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil (for greasing the pan)
    • Optional Add-Ins (Choose Any)
  • 1/4 cup finely chopped spinach (lightly squeezed dry)
  • 1/4 cup diced bell peppers
  • 2 tbsp finely chopped green onions
  • 1/4 cup sautéed mushrooms (moisture removed)
  • 1/4 cup shredded cooked chicken
Instructions
    Preheat and Prepare the Pan
  1. 1
    Preheat your oven to 180°C. Lightly grease a 12-cup muffin tin with olive oil, making sure to coat the sides properly to prevent sticking. If using silicone muffin molds, lightly grease them as well for easier release.
    2. Prepare the Egg Mixture
  2. 2
    In a large mixing bowl, crack the eggs and whisk thoroughly until smooth and slightly frothy. Add the ricotta cheese and whisk again until fully combined. The mixture should look creamy and slightly thick.
  3. 3
    Pour in the milk and mix well. Then add mozzarella, Parmesan, salt, black pepper, and garlic powder. Whisk until everything is evenly incorporated.
    4. Add Vegetables or Protein (Optional)
  4. 4
    If using vegetables or cooked chicken, fold them gently into the mixture. Make sure any vegetables are sautéed and excess moisture is removed. Too much moisture can make the egg bites watery.
    5. Fill the Muffin Cups
  5. 5
    Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. Avoid overfilling, as the egg bites will puff slightly while baking.
  6. 6
    Gently tap the tray on the counter to remove any large air bubbles.
    7. Bake Until Set
  7. 7
    Place the muffin tin in the preheated oven and bake for 18–22 minutes. The egg bites are ready when the tops are set and slightly golden, and a toothpick inserted in the center comes out clean.
  8. 8
    Avoid overbaking, as this can make them rubbery.
    9. Rest and Remove
  9. 9
    Let the egg bites rest in the pan for 5 minutes. They will slightly deflate as they cool — this is normal. Carefully run a knife along the edges if needed and remove them gently.
  10. 10
    Serve warm or allow to cool completely for storage.
Note

For extra creaminess, blend the mixture in a blender for 20–30 seconds before pouring into molds. This creates a smoother, custard-like texture similar to café-style egg bites.

To prevent soggy egg bites, always sauté vegetables and remove excess moisture before adding them.

Storage: Keep in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze in a single layer, then transfer to a freezer bag. They keep well for up to 2 months.

Reheating: Microwave for 20–30 seconds or warm in the oven at 160°C for 5–7 minutes.

Variation: Add fresh basil and sun-dried tomatoes for a Mediterranean-style version.

Keywords: high-protein, quick breakfast, healthy, meal prep, low-carb
Read it online: https://petitepanini.com/recipe/fluffy-ricotta-egg-bites/