• 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.

Air Fryer Method:

• Because air fryers cook more intensely and circulate heat faster, lowering the temp slightly prevents over-browning while the centers finish cooking.

  Pro tip: If the tops brown too quickly, loosely lay a small piece of foil over them for the last few minutes.

  Let them rest 3–5 minutes before removing — they’ll continue to set and pop out cleanly.

  Preheat air fryer to 325°F . Place filled silicone muffin cups or ramekins in the basket Air fry for 8–14 minutes, depending on size. Check at 6-8 minutes for minis, 10–12 for standard size. Centers are just set (slightly soft but not wet). Tops look lightly puffed. A toothpick comes out mostly clean.