Ricotta Egg Bites

stack of egg bites on a marble pedestal, the top with a bite missing.

5 from 2 votes

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!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: egg bites

Calories: 72kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimate per egg bite.

Nutrition