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Ricotta Cheese Egg Bites
Ricotta Cheese Egg Bites are going to be your new breakfast favorite! I've always made them with cottage cheese but I'll say Ricotta is the way to go!!! The Ricotta made the egg bites so much fluffier! Loaded with Canadian bacon, broccoli and cheese - you'll make these on repeat!
Ingredients
- 8 large eggs
- 1 cup Ricotta cheese
- 1/4 cup Monterey Jack Cheese grated
- 1/4 tsp coarse sea Salt
- 1/4 tsp black Pepper
- 6 slices Canadian bacon diced
- 1 cup broccoli finely chopped
Instructions
- Preheat oven to 325
- To the blender, add 2 eggs, ricotta cheese, salt & pepper until blended.8 large eggs, 1 cup Ricotta cheese, 1/4 tsp coarse sea Salt, 1/4 tsp black Pepper
- Then, in a large bowl, whisk mixture by hand with rest of eggs.8 large eggs
- Into a nonstick muffin pan, sprayed with non-stick spray, add Canadian bacon, broccoli and cheese to the tins.6 slices Canadian bacon, 1 cup broccoli, 1/4 cup Monterey Jack Cheese
- Ladle in egg mixture.
- Place muffin tin in a rimmed baking sheet with 2-3 cups water.
- Bake 325º for 20-25 minutes. Center of egg bites should register 170-175º
- Remove from oven and let cool for 5 minutes, then use a spatula, carefully remove them from the muffin cup. Enjoy!
Notes
Store leftover egg bites in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20 - 30 seconds.
Nutrition
Serving: 1egg biteCalories: 112kcalCarbohydrates: 2gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 129mgSodium: 253mgPotassium: 137mgFiber: 0.2gSugar: 0.3gVitamin A: 314IUVitamin C: 7mgCalcium: 82mgIron: 1mg
Tried this recipe?Let us know how it was!
