Description
Quick Ricotta Egg Bites are creamy, protein-packed snacks made by blending eggs with ricotta cheese and baking them gently in silicone molds using a water bath. These savory bites are perfect for a nutritious breakfast or a satisfying snack and are easy to prepare with minimal ingredients.
Ingredients
Egg Mixture
- 1 cup part-skim ricotta cheese (Calabro recommended)
- 1 dash freshly ground black pepper
- 1 dash salt
- 9 large eggs
Instructions
- Preheat Oven and Prepare Egg Mixture: Preheat your oven to 325°F. In the meantime, blend together the eggs, ricotta cheese, salt, and black pepper using a blender or an immersion blender until the mixture is smooth and well combined.
- Set Up Silicone Molds: Place silicone molds inside a baking pan or on a sheet pan. Carefully fill each mold with the egg mixture, leaving a small gap at the top for expansion during cooking.
- Create a Hot Water Bath: Pour hot tap water into the baking pan until it reaches about halfway up the sides of the silicone molds. This water bath helps the egg bites cook evenly and achieve a creamy texture.
- Bake the Egg Bites: Place the pan with the molds and water bath onto the bottom rack of the preheated oven. Bake for 25 to 35 minutes, or until the egg bites are fully set and do not jiggle when shaken gently.
- Cool and Store: Let the egg bites cool in the pan after baking. Once cooled, remove them from the molds and store in an airtight container for later enjoyment.
Notes
- Use part-skim ricotta for a lighter texture and lower fat content.
- Freshly ground black pepper enhances the flavor better than pre-ground pepper.
- The water bath is essential for creating creamy, custard-like egg bites instead of rubbery ones.
- Make sure the molds are silicone or any oven-safe material suitable for water bath baking.
- These egg bites can be stored in the refrigerator for up to 3-4 days.
