Fluffy, cheesy, savory little bites of joy—ricotta egg bites are about to become your new breakfast best friend. Whether you're meal prepping for the week or just need something quick before your morning coffee kicks in, these little guys deliver big flavor in small packages.
Packed with creamy eggs with ricotta, your favorite mix-ins, and a touch of whatever makes your mornings easier (hello, veggie egg bites), this post is all about how to make the ultimate egg bites recipe. No boring breakfasts here!
Let’s dig into all the reasons to love these, how to make them (including in the egg bites air fryer), and all the pro tips you didn’t know you needed. Spoiler: These are so easy to customize, you'll never get bored.
Why You’ll Love This Recipe
Okay, first of all, can we talk about texture? Adding ricotta to your eggs gives you this dreamy, custard-like bite that’s a major upgrade from your usual scramble. It’s kind of fancy-feeling without actually being fancy. Win-win.
✅ Protein-packed and filling
✅ Great for meal prep
✅ Easy to customize (more on that later!)
✅ Make them in the oven or try egg bites air fryer
✅ Gluten-free and low-carb friendly
And because they’re portable, they make that early-morning commute or mid-afternoon snack actually bearable. Keep it classic or turn them into veggie egg bites with leftover roasted veggies—either way, it’s hard to mess these up.
Speaking of customizing, the egg bites recipe we’re talking about here is more of a vibe than a strict set of rules. Which is exactly how we like it.
You may also love my High Protein Cottage Cheese Bagels
What You'll Need
- 8 eggs (or egg whites see below)
- ricotta cheese - whole or part skim
- milk - whole or skim
- Jimmy Dean raw sausage patties,optional
- 1 teaspoon salt
- ½ teaspoon garlic powder
- Pepper - optional
- Shredded cheese optional
Substitutions
- 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 1 cups of egg whites or 16 egg whites.
ADDITIONS
- Spinach + red pepper + feta
- Zucchini + pesto + mozzarella
- Kale + sundried tomato + goat cheese
- Broccoli + cheddar + scallions
- If you’re not feeling veggies, no judgment. Ricotta egg bites play nice with almost anything. Here are some non-veggie riffs:
- Ham + Swiss – Breakfast sandwich vibes without the bread
- Smoked salmon + dill – Fancy brunch energy
- Bacon + cheddar + chives – Hello, comfort food
- Buffalo chicken + blue cheese – For your spicy era
So go ahead, and make these ricotta egg bites and let me know what you think in the comments!
Ricotta Egg Bites
Equipment
- 1 muffin tin Or silicon muffin tin
- 1 mixing bowl
Ingredients
- 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
Instructions
- Preheat oven 350F. In a small bowl, whisk together the ricotta cheese and milk until creamy. The mixture should be slightly thick; set aside.
- In a separate bowl, whisk the eggs well to break up the yolks.
- Add the ricotta mixture to the bowl with the eggs, sea salt and garlic powder and combine.
- Spray a muffin tin with non-stick cooking spray.
- Add sausage patty to muffin tin if using.
- Pour egg mixture over each piece of sausage and top with cheese. Don't fill all the way to the top or they will puff over;) Don't ask me how i know;)
- 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.
- 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!
- To reheat, just cook in the microwave for a minute or two.
Notes
- 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 1 cups of egg whites or 16 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.
- Note: Calories are dependent on what you add to the egg bites.
- Variations:
- Spinach + red pepper + feta
- Zucchini + pesto + mozzarella
- Kale + sundried tomato + goat cheese
- Broccoli + cheddar + scallions
- If you’re not feeling veggies, no judgment. Ricotta egg bites play nice with almost anything. Here are some non-veggie riffs:
- Ham + Swiss – Breakfast sandwich vibes without the bread
- Smoked salmon + dill – Fancy brunch energy
- Bacon + cheddar + chives – Hello, comfort food
- Buffalo chicken + blue cheese – For your spicy era
- And yes, all of these work whether you’re baking or doing egg bites air fryer style. Just adjust the timing depending on your pan size and heat source.
Lauren Lane says
This is a go to recipe for busy mornings! Well enough for even the pickiest eaters. And the best part is so easy put together. I hope you enjoy it. Let me know what you think.
Deb says
Going to try these today. Can I freeze them to eat during the week?
Lauren Lane says
Yes, you can freeze ricotta egg bites by wrapping them individually and storing them in a freezer-safe container for up to 1-2 months. To prevent them from sticking together, you can either wrap them individually or freeze them in a single layer on a baking sheet before transferring them to a bag or container. Thaw them in the refrigerator overnight or reheat them directly from frozen in the microwave.