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Spinach Ricotta Bites are one of the most kid-friendly, healthy recipes you could ask for! These mini egg bites are full of flavor, absolutely delicious and so easy to make.
I know what you’re thinking. Spinach and kid-friendly don’t usually go hand in hand. I had some initial doubts about the kid appeal of this recipe, but after watching Gemma repeatedly walk by the cooling rack to grab three of them within 15 minutes and Chloe and Kenta both scarfing down 4 or 5 at dinner, I realized these could be one of the all time greatest kid and parent friendly recipes I’ve ever made. Delicious, healthy and SO easy to make.
These Spinach Ricotta Bites aren’t just for kids either. These little bite sized quiches go great on an hors d’oeuvres table at a small get together or as a side with dinner that both kids and adults will love.
Why I Love These Spinach Ricotta Egg Bites
- Easy to Make: These little egg bites are so simple to make. All you have to do is whiz up the ingredients, spoon it into muffin cups, and wait for the magic to happen! They’re a super convenient recipe for busy mornings.
- Perfectly Portable: One of my favorite parts of these Spinach Ricotta Bites is that they’re a great on-the-go breakfast or snack option, especially for kids. They love a hand held mini food!
- Customizable: While I think they’re perfect as is, you can easily cater these egg bites to your taste preferences by adding your favorite vegetables, herbs or even meats. You get to tailor them to your family’s liking!
- Meal Prep Heroes: Egg bites are ideal for meal prepping. Store them in the refrigerator or freezer for a quick and convenient breakfast option throughout the week. They can be easily reheated in the microwave or oven for a nutritious meal on the go.
- Affordable: Instead of spending several dollars on Starbucks egg bites, you can make these for a fraction of the cost! And I would say they’re even tastier.
The Ingredients
- Eggs
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Frozen chopped spinach
- Butter
- Yellow onion
- Garlic
How to Make Spinach and Ricotta Egg Bites
1. Prep the Oven: Preheat oven to 350°F.
2. Sauté Onions and Garlic: Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes or until tender. Add the garlic and cook an additional minute then set aside to cool.
3. Make Egg Mixture: Whisk eggs in a large bowl and stir in ricotta, mozzarella and parmesan cheeses.
4. Add Remaining Ingredients: Once combined, defrosted and well-drained spinach, salt and cooled onion and garlic mixture.
5. Fill Muffin Cups: Grease mini muffin cups and spoon the egg mixture evenly into each cup.
6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the filling is set and golden on top. If necessary use a sharp knife to cut around sides of bites to release.
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Tips for Perfect Spinach Ricotta Bites
- Thoroughly Drain the Spinach: Make sure to get as much of the moisture out of the defrosted spinach before you add it to the egg mixture. This will make sure your egg bites don’t become watery during baking.
- Let Them Cool Before Storing: Allow the egg bites to cool completely before storing them to prevent condensation buildup, which can make them soggy. Once cooled, store them in an airtight container in the fridge or freezer to enjoy later.
- Make Substitutions: Mix things up by making these your own! Feel free to sub a different veggie for the spinach (cooked broccoli or maybe peas?), or add some cooked bacon for the carnivores in the family or try subbing cottage cheese for some extra protein!
Some FAQs for This Recipe
Can I Make These In a Standard Size Muffin Tin?
Yes! The mini muffins cups allow these to cook faster, but if you have a regular sized muffin pan, just add 5-10 minutes to the cooking time.
How Can I Use Fresh Spinach Instead of Frozen?
Sure! I would use about a cup of sautéed spinach that is packed and drained.
Can These Be Made Ahead of Time?
Absolutely! That’s the best part of these Spinach Ricotta Bites. Make a batch and store them in an airtight container in the refrigerator. They can be reheated in the microwave or oven for a quick and convenient breakfast.
How Long Can You Keep Egg Bites in the Refrigerator?
Got Leftovers? No problem. Egg Bites can be stored in an airtight container in the fridge for up to 3 days.
How to Freeze Spinach Ricotta Bites
To freeze, place the cooled egg bites on a baking sheet in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container, making sure to remove any excess air before sealing. They can be stored in the freezer for up to 3 months. To reheat, simply thaw them overnight in the refrigerator or microwave them straight from the freezer until heated through.
More Bite-Sized Recipes for Kids
- Corn Dog Muffin Bites
- Cheesy Turkey Meatloaf Bites
- Spaghetti and Meatball Muffins
- Baby Frittatas (aka Egg Bites)
- Banana Pancake Bites
Getting good foods into your kids growing bodies can be difficult, but this Spinach Ricotta Bites recipe makes it easier! Let me know what you think of this recipe by leaving a comment below and tag me on social media if you make it!
Spinach Ricotta Bites
Equipment
- mini muffin pan
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 2 large eggs, beaten
- 1 cup ricotta cheese (low or full fat ricotta will work)
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 10 ounce package frozen chopped spinach, defrosted and drained WELL (I use my hands to squeeze as much liquid out of the spinach as possible)
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350°F.
- Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
- Add the garlic and cook an additional minute then set aside to cool.
- Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
- Once combined, stir in drained spinach, salt and cooled onion and garlic mixture.
- Pour the mixture into greased mini muffin cups.
- Bake for 20-25 minutes or until the filling is set and golden on top. If necessary use a sharp knife to cut around sides of bites to release.
I have some fresh spinach I need to use up – any idea how much to use in place of the frozen?
thank you!
How would you reheat after being in the freezer?
I haven’t tested it with cottage cheese, but I don’t see why it wouldn’t work. Let me know how they turn out!
Do you think cottage cheese could be substituted for the ricotta, we have a ricotta allergy?
hmm for this recipe, sound a little tricky. The egg is the main binder so not sure how it would hold if you used the flax/water sub. Do you have any other egg substitute in mind?
for an egg allergy, what could we sub for eggs? flax?
thanks!!
I don’t think much would change if you added 1/2 a cup of chopped turkey bacon 🙂 it would be so good1
Would adding chopped turkey bacon to make these more of a breakfast treat work or would it change the finished product too much? I’m looking for a breakfast-y version of an egg-based “muffin.”
These are fantastic!!! I used a little broccoli as well as spinach and they turned out great.
I made these a while ago and my son (14 months at the time) wouldn’t eat them. In the spirit of making him try things more than once, I froze the rest. Two days ago (now 15 months) I was searching for something to give him instead of our overly spicy meal (that was too spicy for me), I pulled them out, nuked them till they were warm and he loved it! So glad that I didn’t give up and just eat them myself. 🙂
Well, I had high hopes after reading all the comments, but unfortunately my 19 month old son was not impressed. He loves mini muffins, but he won’t have anything to do with these, even though he likes ricotta and eats other things seasoned with onion and garlic. The good news is that my husband and I find them delicious and are quickly eating up the whole batch! I’ll try again with my son in a few more months and with any luck he’ll be more receptive then.
LOVE LOVE LOVE this recipe! The kids love it and I love it for a nice quick lunch – especially the leftovers!
Lifesaver with my 11 month old, who is going through a picky phase! This recipe (without the onion and a little less parm) got the “happy hands” wave of approval. She could feed them to herself or eat off of a fork—having these options also made her happy. Thank you!
My husband loved them and my 3 year old ate it but only because he had to, 11 month old poo poo’d it.
You can also freeze these. They are good in the fridge for about 2-3 days since there is a raw egg in them 🙂
How long will these keep in the refrigerator? I’m making them tomorrow and am wondering how many days of daycare snacks I’ll have before they get yucky.