Description
Delicious and creamy Ricotta Egg Bites made with eggs and part-skim ricotta cheese, seasoned lightly with salt and black pepper. These protein-packed bites are baked in a gentle water bath for a soft, custardy texture perfect for breakfast, brunch, or a healthy snack.
Ingredients
Egg Mixture
- 9 large eggs
- 1 cup part-skim ricotta cheese
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to create the perfect gentle heat for baking the egg bites.
- Blend Ingredients: Using a blender or an immersion blender in a bowl, combine the eggs, ricotta cheese, salt, and black pepper. Blend until the mixture is smooth and homogenous.
- Fill Molds: Place silicone molds inside baking pans or on a sheet pan. Pour the blended egg mixture into the molds, leaving a small gap at the top to allow room for expansion while baking.
- Prepare Water Bath: Pour hot tap water into the baking pan around the silicone molds until the water reaches about halfway up the sides of the molds. This water bath ensures gentle, even cooking for creamy egg bites.
- Bake: Carefully place the baking setup on the bottom rack of the preheated oven. Bake for 25 to 35 minutes or until the egg bites are fully set and no longer jiggle when gently shaken.
- Cool and Serve: Let the egg bites cool in the pan before removing them. Transfer to an airtight container and enjoy immediately or store for later.
Notes
- Use silicone molds or any oven-safe molds suitable for water bath baking.
- The water bath is crucial to prevent cracking and maintain a tender texture.
- Part-skim ricotta keeps the recipe lighter but creamy; whole-milk ricotta can be used for richer taste.
- Feel free to customize by adding herbs, spices, or other mix-ins like chopped spinach, cooked bacon, or cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
