Copycat Starbucks Egg-Bites with Ricotta
If you've already tried my Copycat Starbucks Egg White Bites and Copycat Starbucks Egg Bites, you'll love this variation. Instead of using cottage cheese, this recipe uses ricotta cheese, elevating the texture and creaminess factor. Say goodbye to overpriced store-bought breakfast bites and frustrating drive-through lineups. This recipe is easy to make and will give you delicious results every time.
Servings: 9
Ingredients
- 5 eggs
- 1 pinch salt
- ½ cup ricotta full fat
- 1 cup Gruyère cheese grated
- boiling hot water I boiled mine on the stove
- cooking spray just in case
Instructions
- Preheat the oven to 325F. In a blender add the eggs, salt, ricotta, the Gruyère cheese and blend for 20-30 seconds.
- Place the muffin pan on top of a baking sheet and spray the muffin tin with avocado oil spray.
- Add the egg mixture 1/2 way in each muffin cup and carefully place the baking dish with the muffin tin on top in the oven on a low rack.
- Add boiling hot water up to the 1/2 way mark of the baking tray. Close the door and bake until set for at least 25 minutes without opening it. Mine took exactly 30 minutes but keep an eye on it. Let them rest for 5 minutes and enjoy.
- These can be stored in the fridge for up to 3 days and microwaved if needed. You can also let them cool and store them in the freezer for up to 2 months. Defrost in the fridge and heat in the microwave if you are freezing them. Enjoy.
Video
Nutrition
Calories: 120kcal | Carbohydrates: 1g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 155mg | Potassium: 60mg | Sugar: 0.2g | Vitamin A: 332IU | Calcium: 190mg | Iron: 1mg
