Spinach Ricotta Bites

3.97 from 173 votes

Spinach Ricotta Bites

Spinach Ricotta bites are one of the most kid-friendly, healthy recipes you could ask for! They're absolutely delicious and so easy to make.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 63kcal

Author: Catherine McCord

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.

Video

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Notes

To Store: These bites can be stored in an airtight container in the fridge for up to 3 days.

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 on defrost straight from the freezer until heated through.

Nutrition

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