Quick Ricotta Egg Bites Recipe
These Quick Ricotta Egg Bites are a delicious and protein-packed breakfast or snack option that’s easy to prepare. Made with creamy part-skim ricotta cheese, fresh eggs, and simple seasoning, they’re baked in silicone molds using a gentle water bath method to ensure a smooth, custard-like texture. Perfect for meal prep, these egg bites can be stored in the fridge and enjoyed throughout the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 egg bites 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Egg Mixture
- 1 cup part-skim ricotta cheese
- 9 large eggs
- 1 dash black pepper (freshly ground for best flavor)
- 1 dash salt
Instructions
- Preheat Oven and Prepare Egg Mixture: Preheat your oven to 325°F (163°C). While the oven is warming up, blend together the eggs, ricotta cheese, salt, and black pepper in a blender or use an immersion blender in a bowl until the mixture is smooth and well combined.
- Set Up Silicone Molds: Place silicone molds inside a baking pan or on a sheet pan. Carefully fill each mold with the egg mixture, leaving a small gap at the top to allow for expansion during baking.
- Create a Hot Water Bath: Pour hot water into the baking pan until it reaches about halfway up the sides of the silicone molds. The water should be hot but does not need to be boiling. This water bath helps the egg bites cook evenly and achieve a tender texture.
- 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.
- Cool and Store: Remove the baking pan from the oven and let the egg bites cool in the molds. Once cooled, pop them out of the silicone molds, transfer them to an airtight container, and store in the refrigerator. Enjoy them cold or warmed up whenever you like.
Notes
- Use part-skim ricotta cheese to keep the texture creamy but reduce fat content.
- Freshly ground black pepper enhances the flavor better than pre-ground.
- Make sure to fill the silicone molds only about 3/4 full to accommodate expansion.
- The hot water bath ensures gentle cooking and a custard-like texture, preventing rubberiness.
- These egg bites can be stored in the fridge for up to 5 days.
- Feel free to add herbs, spices, or finely chopped vegetables for variation.
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Find it online: https://platedbyemma.com/quick-ricotta-egg-bites-recipe/
