These easy ricotta egg bites with tomatoes and basil recipe are perfect for meal prep, breakfast, brunch or just a delicious snack. The egg bites only take a handful of ingredients and under 30 minutes to make from start to finish.
Egg bites are one of my favorite breakfasts to make! They are so simple to make and taste so good. I love that you can meal prep these, yet they so pretty to serve at brunch. We often make my cottage cheese egg bites, but these ricotta egg bites are a little faster to make and a delicious way to switch it up.
And unlike my cottage cheese egg bites that get their creamy texture from cottage cheese, these tomato and basil egg bites have added creaminess from the ricotta. The ricotta has a little less tangy flavor compared to the cottage cheese and pairs beautifully with the tomato and basil.
Why you will love these ricotta egg bites with tomatoes and basil
Easy: These egg bites are so easy to make and take less than 30 minutes to make from start to finish. Plus, the ingredient list is limited, making these egg bites even easier to make to whip up.
Freezer-Friendly: If you are looking to meal prep breakfast for the week, you can freeze these ricottas egg bites for later. Having a delicious, protein packed breakfast or snack on hand is a life saver in our house!
Flavorful: The basil, sweet tomatoes, parmesan cheese and ricotta cheese create flavor packed egg bites!
Fluffy: The added ricotta cheese makes these egg bites so creamy and fluffy!
How to freeze these tomato and basil egg bites
If you are looking to freeze the egg bites to enjoy later, cook them and let them fully cool. Then, taking one egg bite at a time, wrap it tightly in Seran wrap. Then wrap the egg bites in foil. I like to place all the individually wrapped egg bites into a large zip lock bag that I can write the date on.
When ready to eat, you can remove one egg bite from the freeze, unwrap the Seran and foil. Then place in a paper towel and microwave on defrost for 2 minutes. Then microwave on high for another 1-2 minutes or until the egg bite is fully heated through.
The egg bites last about 3 months in the freezer.
What you will need to make these egg bites
Eggs: This recipe calls for 6 eggs.
Ricotta Cheese: You can use full fat or reduced fat ricotta cheese. If you are looking for a replacement, cottage cheese works well. And because this recipe does not use a full container of ricotta, you can make other delicious ricotta recipes, like my olive oil and ricotta lime cake.
Fresh Basil: You will need about 3 tablespoons of fresh basil. I would not replace with dried basil as the fresh basil brings so much flavor.
Onion: Yellow, white or sweet onion are good options. Adds flavor to the egg bites.
Tomatoes: I love using sweet cherry tomatoes for this recipe. However, you can use any variety of tomato you wish.
Garlic: Brings additional flavor to this easy breakfast recipe.
Milk: Adds to the texture of the egg bites. You can use any percentage of milk you wish. I use 2 percent when I make my egg bites.
Oil: You will need a high heat oil to sauté onion and garlic. I prefer to use avocado oil.
Parmesan Cheese: Finely grated parmesan cheese adds another layer of flavor to each egg bites. If possible, freshly grate your own cheese as it melts the best. Pre-shredded cheese often has a coating of anti-caking that can interfere with the melting of the cheese.
Salt and Pepper: Enhances the flavors.
Other tips and tricks
- Make sure to use a non-stick muffin tin and grease it well before adding the veggies and eggs. I have used an older muffin tin before that had lost its non-stick and it was challenging to remove the egg bites. You can also use a silicone muffin tin.
- If you want to add in other vegetables, feel free to mix it up! Spinach, zucchini and bell pepper would all be great add-ins with this recipe!
- Be careful not to overbake these egg bites! You will want to remove them from the oven just as the eggs fully set.
- This recipe makes about 8 large egg bites. But you could make 12 smaller egg bites if you wish.
- You can store leftovers in an airtight container the refrigerator for 3 days or freeze them up to 3 months.
If you give these ricotta egg bites with tomatoes and basil a try, be sure to let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love these ricotta egg bites as much as I do!
Ricotta Egg Bites with Tomatoes and Basil
Ingredients
- 6 Eggs
- 3/4 C. Ricotta Cheese
- 3 Tbsp. Fresh Basil finely chopped
- 1/2 of a yellow onion diced
- 1/3 C. Cherry Tomatoes diced
- 2 Garlic cloves minced
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1/2 C. Milk
- 1 Tbsp. High Heat Oil such as avocado oil
- 1/2 C. Parmesan cheese grated
Instructions
- Preheat oven to 350 degrees F. Grease a muffin tin well.
- Add oil to a skillet and heat over medium heat. Add onions and sauté until tender and starting to brown, about 5 minutes, stirring occasionally. Season with salt and pepper to taste. Add in garlic and cook 1 more minutes. Turn off heat and stir in tomatoes and basil.
- Place the tomato and basil mixture evenly into 8 muffin tins. Set aside.
- In a blender, add the eggs, ricotta cheese, milk, salt and pepper. Blend until smooth. Pour the egg mixture over the tomatoes and basil mixture in the muffin tins. Sprinkle Parmesan cheese over each egg bite.
- Bake for 15-20 minutes or until the eggs are set. Enjoy!
