Ingredients
Main Ingredients
- 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 prepare for baking your egg bites.
- Blend Ingredients: In a blender or using an immersion blender in a bowl, combine the 9 large eggs, 1 cup of part-skim ricotta cheese, and a pinch of salt and black pepper. Blend until the mixture is smooth and well combined.
- Prepare Molds: Place silicone egg bite molds inside an 8×8″ baking pan, silicone muffin pan, or on a sheet pan. Pour the egg mixture into the molds, leaving a small gap at the top to allow for expansion.
- Set Up Water Bath: Pour hot tap water into the baking pan or sheet pan holding the silicone molds until it reaches about halfway up the sides of the molds. This hot water bath helps cook the egg bites gently and evenly.
- Bake: Place the entire setup carefully on the bottom rack of the preheated oven. Bake for 25 to 35 minutes until the egg bites are fully set and do not jiggle when gently shaken.
- Cool and Store: Allow the egg bites to cool in the pan before removing them from the molds. Transfer to an airtight container for storage and enjoy warm or chilled.
Notes
- Use part-skim ricotta cheese for a creamy but lighter texture.
- The water bath is key to achieving smooth, custard-like egg bites with no browning.
- Check doneness by ensuring the bites are set without any liquid wobble.
- You can customize by adding herbs, cheese, or cooked veggies if desired, though this recipe is simplest with eggs and ricotta.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat gently in the microwave for 30-60 seconds before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
