Ingredients
Egg Mixture
- 8 eggs
- ½ cup part skim ricotta cheese
- ¼ cup plain unsweetened almond milk
Vegetables and Seasoning
- ¼ cup green bell pepper, diced
- ¼ cup red bell pepper, diced
- ¼ cup onion, diced
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- Pepper to top, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the egg bites.
- Mix Ricotta and Almond Milk: In a small bowl, whisk together the ricotta cheese and almond milk until smooth and creamy with a slightly thick consistency. Set this mixture aside.
- Whisk Eggs: In a separate bowl, whisk the eggs thoroughly to break up the yolks and combine whites and yolks evenly.
- Combine Ingredients: Add the ricotta mixture to the beaten eggs. Then fold in the diced green bell pepper, red bell pepper, diced onion, sea salt, and garlic powder, mixing gently until incorporated.
- Prepare Muffin Tin: Grease a muffin tin lightly with oil to prevent sticking. Fill each cavity almost to the top with the egg mixture.
- Bake: Place the muffin tin in the oven and bake for 10 to 12 minutes until the egg bites are fluffy and semi-firm to the touch.
- Cool and Serve: Allow the egg bites to cool slightly before running a knife around each muffin cup to release them. Optionally, top with freshly cracked pepper and enjoy.
Notes
- Use part-skim ricotta cheese for a lighter texture and lower fat content.
- Ensure the egg mixture is not overfilled in the muffin tin to avoid spills while baking.
- Customize the recipe by adding your favorite herbs or spices, such as smoked paprika or fresh chives.
- These egg bites can be stored in the refrigerator for up to 5 days, making them ideal for meal prep.
- Reheat gently in the microwave for about 30 seconds before eating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
