Name: Ricotta-Chive Egg Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: cooking spray; 10 large eggs; 2/3 cup whole-milk ricotta cheese; 1/4 cup sliced chives; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper

Super easy egg muffins made with ricotta cheese and fresh chives! These egg bites are a great make-ahead breakfast. You can store them in the refrigerator or the freezer for an easy heat-and-go breakfast during the week.

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Ricotta and chives are one of my favorite things to add to scrambled eggs and so I thought, why not use them to make a batch of egg bites? Lo and behold, it was a success, so I’ve been making batches of these egg bites, storing them in the freezer, and heating them up during the week for easy breakfasts. The best part? They’re very easy – a simple whisk and bake operation that only takes about 30 minutes.

Ingredients

Eggs: 10 will do ya for this recipe, but I’ve substituted egg whites in place of some of the whole eggs, too. So, if you’re into that – it works!
Ricotta cheese: I use whole milk ricotta for both the flavor and the texture. The cheese melts into the egg bites giving them a soft texture. I haven’t tried it, but cottage cheese should work, as well.
Chives: Fresh are best! But, if you want to use dried chives, you can. Just reduce the amount to a few teaspoons.
Salt and pepper

How to Make Them

☑️ Whisk

Whisk the eggs, cheese, chives, salt, and pepper in a large bowl. Once the mixture is smooth, pour it into the prepared muffin pan. Fill each mold about 3/4 full.

☑️ Bake

Bake the egg bites at 350°F for about 20 minutes or so. You’ll know they’re done when they’re set on top and the edges have pulled away from the pan.

I like to cool the bites in the pan for a few minutes before removing them. If you’re not serving them right away, allow them to cool to room temperature before storing them.

the baked ricotta egg bites in a muffin pan.

☑️ Storage

Refrigerator: Line a storage container or resealable bag with a paper towel before adding the bites. The towel will absorb the extra moisture. The egg bites will keep for a week.

Freezer: Line a freezer container or bag with a paper towel for the freezer, too. Place the bites in a single layer – if you need to double up the layers, place a paper towel in between so the bites don’t freeze together. They will keep in the freezer for several months.

☑️ Reheating

For the best results – those results being soft and not tough egg bites – reheat them in the microwave at 50% power for a minute and a half or so. Reheating at lower power will warm them slower so they maintain their texture.

a plate of egg bites with one cut in half.

More Breakfast Recipes with Eggs

Ricotta-Chive Egg Bites

These easy egg bites are made with ricotta cheese and fresh chives. They're a great make-ahead breakfast!

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Author: April Anderson

Servings: egg bites

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

cooking spray
10 large eggs
2/3 cup whole-milk ricotta cheese
1/4 cup sliced chives
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat the oven to 350°F. Coat a standard-sized muffin pan with cooking spray. Be sure to coat the pan really well so the egg bites don't stick when you remove them.
Whisk the eggs, cheese, chives, salt, and pepper in a large bowl. Fill each muffin mold about 3/4 full with the egg mixture. The chives have a tendency to float on top of the mixture in a cluster. If this happens, gently spread them out with a spoon.
Bake the egg bites for 20 to 25 minutes or until they are set in the middle and the edges have pulled away from the pan. You can also use a toothpick to check insert it into the middle of an egg bite – it should come out clean.
Cool the egg bites for a couple of minutes in the pan before removing them. They will shrink as they cool.

Notes

You can store them in the refrigerator for up to a week or in the freezer for several months. Whichever you choose, I recommend lining the storage container with a paper towel to absorb excess moisture.

I reheat egg bites in the microwave at 50% power. This warms them slowly so they don’t get rubbery. You can reheat them from frozen – no need to thaw first.

You can enjoy them as is, but I like to use them to make breakfast sandwiches. Toast an English muffin, warm up the egg bite (or two), and add a slice of cheese.