Ricotta Egg Bites — Lauren Lane - Quick and Easy Delicious Recipes (2024)

Ricotta Egg Bites

Simplify your breakfast with these savory ricotta cheese egg bites! They're supremely fluffy and baked to perfection in the oven with a muffin tin.

Ingredients

Instructions

• Dairy-free version: Substitute the ricotta with a vegan ricotta cheese to make this recipe dairy-free.
• Egg white version: You can easily make these egg white bites by replacing the eggs with 2 cups of egg whites.
• Storing: These ricotta egg bites will keep fresh in an airtight container in the fridge for up to 5 days.Simple heat in the microwave for 20 - 30 seconds until warm
• Make these in mini muffin tins for appetizers.

Did you make this recipe?

• 8 eggs
• ½ cup ricotta cheese - part skim
• ¼ cup milk
• Jimmy Dean raw sausage patties (optional)
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• Pepper to top - optional
• Shredded cheese optional

1. Preheat oven 350F. In a small bowl, whisk together the ricotta cheese and milk until creamy. The mixture should be slightly thick; set aside.
2. In a separate bowl, whisk the eggs well to break up the yolks.
3. Add the ricotta mixture to the bowl with the eggs, sea salt and garlic powder and combine.
4. Spray a muffin tin with non-stick cooking spray.
5. Add sausage patty to muffin tin if using.
6. Pour egg mixture over each piece of sausage and top with cheese
7. Bake in the oven for 10 - 18 minutes (depending on the size of the muffin tin you use) until the egg bites are fluffy. You should be able to press the egg bites gently, and they feel semi-firm.
8. Let the ricotta egg bites cool slightly before running a knife around the muffin to pull it out of the tin. Top with some fresh cracked pepper and enjoy!
9. To reheat, just cook in the microwave for a minute or two.

Tag @Lauren_lane_Culinarian on instagram and hashtag it #LaurenLaneCulinarian