These Ricotta Egg Bites are the ultimate copycat Starbucks egg bites with the perfect creamy, smooth texture. And the best part? There’s only two ingredients – eggs and ricotta!
I’ve long been testing recipes trying to create a solid Starbucks egg bites recipe dupe, and I’m happy to say that I’ve finally unlocked the perfect base egg bites recipe!
And being the lover of simple, healthy recipes that I am, I should’ve known to streamline and keep it as simple as possible! The simplest ingredients, baked in the oven, with a special technique that keeps them custardy and soft.
These egg bites delicious as is, but also serve as the perfect base for all sorts of variations – bacon and gruyere, spinach and feta, kale and mushroom, and more!
Ricotta Egg Bites Ingredients
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Eggs: You need 9 large eggs!
- Ricotta: Ricotta adds more protein and the smoothest, creamiest texture. I use part-skim ricotta, but you can use whole milk ricotta if you prefer.
- Salt & Pepper: Hey, these don’t count towards the ingredient count, okay? 😉 You truly just need a little pinch to add a little more flavor.
For complete instructions, please check out the recipe card at the bottom of this post.
- Blend eggs, ricotta, and salt and pepper together.
- Spray silicone molds or silicone muffin pan with nonstick spray.
- Place the silicone molds inside a baking dish or on a sheet pan and add hot water to create a steam bath.
- Fill silicone molds with egg mixture.
- Bake at 325 for 25-30 minutes.
- Let cool in the pan, then remove and enjoy!
Expert “Eggs-pert” Tips
- Blend it – it doesn’t matter if you use a blender or an immersion blender, but you want the eggs and ricotta to be fully pureed and blended together.
- Use a silicone pan, if you have one. To be clear: a regular metal muffin pan will work. But, you may get a little more browning and a a more jagged texture on the edges and bottom.
- Spray with nonstick spray! Even though the silicone pans are often more nonstick, spraying with nonstick spray is necessary to really help the egg bites be removed more easily.
- Don’t skip the water bath. You can place your silicone molds or pans in a larger baking pan or sheet pan, but baking in a water bath helps create the perfect velvety texture. Alternatively you can place another pan of very hot water in the oven, too.
- Bake on the center or bottom rack. Baking on the top rack can sometimes make the top of the egg bites a little crispy.
Can You Use Cottage Cheese Instead of Ricotta?
So short answer, yes, you can. And because cottage team has had an absolute moment over the past couple years, you’ll see plenty of recipes for cottage cheese egg bites. Heck, I myself have blended cottage cheese into other egg bite and frittata recipes!
Ricotta is better.
Listen, to each their own, if you have or prefer cottage cheese, you do you. But I’m going to explain why I think ricotta cheese is better.
Ricotta has a lower moisture content than cottage cheese, which is what helps create such a perfect, luxurious texture here. You can see this in the picture below, evidenced by all the tiny popped steam bubbles inside the cottage cheese egg bite.
Ricotta also has a more mild, slightly sweeter flavor, compared to the salty, yet distinct flavor of cottage cheese. Normally the cottage cheese flavor doesn’t bother me in egg dishes, but compared to the ricotta egg bites, it’s definitely noticeable.
Egg Bites Variations
- Spinach & Feta: Chop a cup of spinach and add to egg bites, along with crumbled feta.
- Bacon & Gruyere: Add crumbled bacon and shredded gruyere cheese.
- Bell Pepper: Add tiny chopped bell peppers to the egg bites.
- Kale & Mushroom: Sauté 1 cup chopped kale and 1/2 cup chopped mushrooms, then add to the egg bites.
Storing & Reheating
Leftover egg bites can be stored in an airtight container in the fridge for up to 3 days.
Microwave to reheat, for 30-60 seconds.
Freezing Egg Bites
Did you know that egg bites can be frozen? Because they can! And it makes this easy, make-ahead breakfast even easier.
To freeze egg bites, wrap them individually in plastic wrap or foil and store in an airtight, freezer-safe container or bag for up to 1 month.
Frozen egg bites can be thawed in the fridge overnight, or thawed in the microwave using your microwave’s defrost setting. You could also try 1-2 minutes at 50% power! Microwaves vary a lot, though, so use your machine how you know it and start low – you can always add more time, but you can’t take away!
Supplies You’ll Need
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I love using the silicone egg bites mold listed below, because it creates fun mini egg bites! They’re honestly a lot closer to the Starbucks egg bites size, if you’re looking to dupe that experience.
- Silicone Egg Bites Mold (or a Silicone Muffin Pan)
- 8×8″ Baking Pan (or 9×9″ Baking Pan or Sheet Pans – whatever your silicone egg bites mold/ pan can fit into)
- Blender or Immersion Blender
More Egg Recipes You’ll Love
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Ricotta Egg Bites
- 9 large eggs
- 1 cup part-skim ricotta cheese
- pinch salt and black pepper
- Preheat oven to 325°F.
- Using a blender or a bowl and an immersion blender, blend together the eggs, ricotta, salt, and pepper.9 large eggs, 1 cup part-skim ricotta cheese, pinch salt and black pepper
- Place silicone molds inside baking pans or on a sheet pan. Fill with egg mixture, leaving a slight gap at the top.
- Create a hot water bath for the egg bites by pouring hot water into the baking pan or sheet pan that the silicone molds are sitting in. Pour in hot water until about halfway up the sides of the silicone pan. (It doesn't have to be boiling, I just use the hottest water from my tap.)
- Carefully place in the oven on the bottom rack and bake for 25-35 minutes, or until are fully set. (They shouldn't jiggle when you give them a wiggle!)
- Let egg bites cool in the pan, then remove, transfer to an airtight container, and enjoy when you're ready!