These delicious ricotta egg bites are gluten-free, vegetarian, and easily customizable. Packed with spinach, roasted red peppers, and fresh basil, these easy sous vide-style bites are perfect for meal prep and taste even better than Starbucks!
These Ricotta Egg Bites are the perfect breakfast packed with nutrients and delicious flavor! Featuring onion, spinach, roasted red peppers, and fresh basil—these egg bites are slow-baked in a steamy oven for that sous-vide Starbucks taste!
The good news is you don't need a sous vide machine to make these! The egg and ricotta base is blended up and poured into silicone muffin cups filled with veggies. The soft sous vide texture is achieved by baking the bites in a muffin tin with a water bath in the oven. They bake for 30 minutes then you can enjoy!
These sous-vide style egg bites are perfect for meal prep! They have the same creamy texture as the Starbucks egg bites, but for a fraction of the cost. You can customize the veggies and spices in so many ways. They are a high protein, low carb snack with healthy fats.
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Why You'll Love This Recipe
- Tastes just like copycat Starbucks egg bites—without using a sous vide!
- Packed with flavor!
- Hits all the macronutrients—packed with protein and healthy fats, plus micronutrients from the veggies.
- Blend then bake—they're super easy to make.
- Fully customizable—use what you have to make these egg bites your own.
- Easy to make for the whole family.
- Allergy-friendly. This recipe is naturally gluten free and vegetarian.
If you like this, you'll also like my breakfast tacos, 4 ingredient vegan pancakes, gluten-free breakfast casserole, or blended chia pudding.
Ingredients & Substitutions
Here is everything you'll need to make these egg muffins:
- Spinach: I recommend fresh, chopped spinach instead of frozen, as it will be too watery.
- Onion: Use any type.
- Roasted red peppers: These have a delicious roasted flavor and soft texture, but use a fresh red bell pepper if that's what you have.
- Large eggs
- Ricotta cheese: You could also use cottage cheese.
- Milk: I use 2%.
- Sea salt, garlic powder, red pepper flakes, black pepper: Add your favorite spices if you want.
- Fresh basil leaves: Omit if you don't have any, but the fresh basil adds a wonderful flavor.
Use spices that you enjoy in your eggs—onion powder, cayenne, chili powder, etc.
You can add just about anything to these breakfast egg tacos. Here are more suggestions: black beans, crispy bacon, breakfast sausage, cheddar cheese, breakfast potatoes, charred corn, kale.
Can I make this dairy free? You could try using dairy-free ricotta and dairy-free milk.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 325ºF and lightly oil a silicone 12 cup muffin tin with nonstick pan spray. Place the muffin pan inside a 9x13" cake pan or large baking sheet.
(1) Crack the 8 eggs into a blender bucket. Add the ricotta cheese, milk, and seasonings. Blend for 20 seconds until combined. You could also whisk together in a large bowl.
(2) Place about 1 tablespoon of chopped spinach in each of the 12 muffin cups. Add a small handful of diced onion and diced roasted red peppers.
(3) Pour egg mixture into each muffin cup just below the top. Add the fresh basil to the top along with any extra veggies for colour.
Boil about 500ml of water in a kettle, then pour it into the larger pan that the muffin tin is sitting in. It should fill about halfway up the egg bites. Carefully transfer to the oven and bake for 30-35 minutes until the tops seem set.
(4) Allow the pan to cool for 5 minutes before carefully lifting the muffin tin out of the water pan. Let the egg bites cool for 15 minutes until you can run a knife around the edges and pull them out of the pan.
Enjoy hot if eating right away. If making these for meal prep, allow the egg bites to cool to room temperature on a wire rack before storing in an airtight container in the fridge.
What to Eat with Egg Bites
These breakfast egg bites are a delicious start to the day, packed with protein and healthy fats. You can flavor them with whatever ingredients you have on hand. They are perfect for meal prep so keep them in the fridge or freezer to re-heat when you're hungry.
- Enjoy with some charred corn or Mexican street corn salad
- Top with hot sauce or mango pico de gallo
- Enjoy with a refreshing tropical bahama mama smoothie
- Pair them with a blended chia pudding for a sweet and savory breakfast combo
Storage & Freezing
Storage: These egg bites are great to make for meal prep. Allow them to cool completely before placing in an airtight container and refrigerating for up to 3 days. Microwave for 30-60 seconds to warm.
Freezing: Allow egg bites to cool completely before placing in an airtight container and freezing for up to 2 months. Thaw in the microwave for 60-90 seconds.
Expert Tips
Here are some of my top tips and tricks for successful egg bites:
- Chop the veggies really fine so they aren't too chunky.
- For more protein, use egg whites instead of whole eggs.
- Prepare elements in advance such as chopping onions and spinach.
- Use what you have on hand for the vegetable fillings.
- Use a silicone pan for easy removal. A metal tin will also brown the edges more.
- Bake the egg bites with the muffin tin inside or above a pan of boiling water. This will steam the egg bites for that soft sous vide texture.
- As a rule of thumb, 2 egg bites is generally 1 serving.
Frequently Asked Questions
Yes! Everything in them is naturally gluten free.
You could try using dairy-free ricotta and dairy-free milk. The dairy is what makes these so soft and creamy.
I really recommend a silicone muffin pan but sure—just a few things to note. Grease the muffin cups really well with butter or oil. Avoid using paper muffin liners because they can stick to the eggs and cause condensation. Run a knife around the baked egg cups and remove from the pan as soon as they are cool enough to touch. A metal pan may cook quicker so be sure to check the bites early.
Yes, this is the key to the soft sous vide, Starbucks-style texture. They are so delicious! If you're not using a steam bath, the egg bites may turn out a bit drier, and may cook quicker.
These savory ricotta cheese egg bites are an easy and delicious breakfast meal prep. They are packed with veggies, are super customizable, and have a creamy sous vide texture without all the fuss! Make them for meal prep and enjoy throughout the week!
More Breakfast Recipes
- High Protein Banana Pudding
- Non-Alcoholic Mimosa Mocktail
- Ninja Creami Orange Creamsicle Protein Ice Cream
- Gingerbread Banana Bread
Have you made these ricotta egg bites? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Ricotta Egg Bites
Equipment
- Silicone 12-cup muffin pan
Ingredients
- 1 cup spinach finely chopped (30g)
- ½ small onion diced (45g)
- ½ cup roasted red peppers diced (130g)
- 8 large eggs
- ¾ cup ricotta cheese 165g
- 2 tablespoon milk 25g
- ¾ teaspoon salt
- 1 teaspoon each: garlic powder, red pepper flakes
- ½ teaspoon black pepper
- 6 fresh basil leaves
Instructions
- Preheat the oven to 325ºF and lightly oil a silicone muffin pan. Place the muffin pan inside a 9x13" cake pan or large sheet pan.
- Place about 1 tablespoon of chopped spinach in each of the 12 muffin cups. Add a small handful of diced onion and diced roasted red peppers.
- Crack the 8 eggs into a blender bucket. Add the ricotta cheese, milk, and seasonings. Blend for 20 seconds until combined.
- Pour the egg mixture into each muffin cup just below the top. Add the fresh basil to the top along with any extra veggies for colour.
- Boil about 500ml of water in a kettle, then pour it into the larger pan that the muffin tin is sitting in. It should fill about halfway up the egg bites. Carefully transfer to the oven and bake for 30-35 minutes until the tops seem set.
- Allow the pan to cool for 5 minutes before carefully lifting the muffin tin out of the water pan. Let the egg bites cool for 15 minutes until you can run a knife around the edges and pull them out of the pan.
- Enjoy hot if eating right away. If making these for meal prep, allow the egg bites to cool completely on a wire rack before storing in an airtight container in the fridge.
Notes
- Can I use a metal muffin tin? I really recommend a silicone muffin pan but sure—just a few things to note. Grease the muffin cups really well with butter or oil. Avoid using paper muffin liners because they can stick to the eggs and cause condensation. Run a knife around the baked egg cups and remove from the pan as soon as they are cool enough to touch. A metal pan may cook quicker so be sure to check the bites early.
- Other flavors: Try adding cooked ham or bacon, chopped kale, other spices, etc.
- Storage: These egg bites are great to make for meal prep. Allow them to cool completely before placing in an airtight container and refrigerating for up to 3 days. Microwave for 30-60 seconds to warm.
- Freezing: Allow egg bites to cool completely before placing in an airtight container and freezing for up to 2 months. Thaw in the microwave for 60-90 seconds.
Susie says
Looks delish! Could cottage a cheese be used instead of the ricotta?
Olivia Parsons says
Yes! Use the same amount.