Description
Delicious and creamy egg bites made with ricotta and optional veggies for a nutritious snack or breakfast.
Ingredients
Scale
- 6 large eggs
- 1 cup ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup chopped fresh spinach (optional)
- 1/4 cup shredded cheddar or mozzarella (optional)
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat Your Oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or a bit of oil to prevent sticking.
- Whisk the Eggs in a large mixing bowl until the yolks and whites are well combined. You want them smooth and slightly frothy.
- Add Ricotta and Seasonings. Stir in the ricotta cheese, salt, pepper, garlic powder, and onion powder. The ricotta will make the mixture creamy and give the egg bites a tender texture.
- Optional Add-ins. Fold in chopped spinach and shredded cheese if you’re using them. You could also try finely chopped bell peppers, green onions, or a pinch of dried herbs like basil or thyme.
- Pour into Muffin Tin. Divide the mixture evenly among the muffin cups. They’ll puff up a little in the oven, so don’t overfill.
- Bake for 18–22 minutes, or until the egg bites are set in the center and lightly golden around the edges. Let them cool for a few minutes in the pan before removing.
- Serve Warm or Let Cool. Enjoy right away, or cool completely and store for later.
Notes
- Store any leftovers in the refrigerator for up to 3 days.
- You can freeze these for later enjoyment; just reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg