Make these veggie and ricotta egg bites and skip the coffee shop | Canada Voices

Egg bites have become the breakfast heroes of the protein-loving coffee shop crowd. Though the two-bite frittatas were designed to pick up on the go, they’re simple and inexpensive to make at home.

Besides their affordability and portability, egg bites are a great way to repurpose all kinds of leftovers, from roasted, steamed or sautéed veggies to cooked grains, fish or other proteins – even leftover pasta or a spoonful of thick stew or curry, with larger pieces chopped more finely, can be stirred into egg and ricotta. It’s a great way to use a glut of garden herbs, and veggies that are starting to wilt can be quickly sautéed – cooking them first releases extra moisture, so they won’t make your egg bites watery.

Starbucks led the charge with egg bites cooked in an industrial sous vide, giving them a creamy, custardy texture. On her Instagram-based Pretend Cooking Show, actor Jennifer Garner suggests nestling egg bites into a water bath in the oven for a similar consistency. It works, though it is an extra step not everyone has the gumption for first thing in the morning. Baking them as-is is perfectly fine, too.

Coffee shop egg bites are typically served on their own; at home, they’re delicious smashed onto a piece of toast, with or without avocado or a summer tomato. Though they’re traditionally made in muffin tins, you could bake them in 125 ml glass jars and then cool, screw on the lids and refrigerate to tuck into lunchboxes or grab on the way out the door. (They’re delicious at any temperature, and can be quickly reheated in the microwave without the jar’s lid.)

Veggie + Ricotta Egg Bites

Measurements don’t need to be precise – aim for an approximate ratio of 2:1 eggs to ricotta, cottage or farmers’ cheese (by volume), plus as many stir-ins as you like. You can also topped with a bit of grated cheese before they go into the oven.

• 4 eggs
• ½-1 cup ricotta, cottage or farmers’ cheese
• ½-1 cup chopped cooked veggies or other leftovers. I used sautéed corn, peppers, kale and chives.
• salt and pepper (and any other seasonings), to taste

Preheat the oven to 350˚F and spray 6-8 muffin cups with non-stick spray, or line with paper liners.

Whisk together the eggs and ricotta, then stir in the vegetables or any other additions you like. Season with salt and pepper and any other desired herbs or seasonings, and divide between the muffin tins.

If you like, place the muffin tin in a rimmed sheet pan (or other shallow pan that will accommodate it) and add enough water to come halfway up the side of the muffin pan. Otherwise, just put the muffin pan in the oven. Bake for 15-20 minutes, until the egg bites are domed, cracked and springy to the touch.

Serve right away or cool and refrigerate for up to five days, or freeze for up to four months. Makes 6-8.