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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Servings: 12 egg bites
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.
Nutrition Estimate
Serving: 1egg bite | Calories: 92kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 162mg | Sodium: 168mg | Potassium: 76mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 323IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 1mg
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