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.

spinach and ricotta egg bitesPin
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!

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.

spinach ricotta bitesPin

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.
egg bites with ricotta and spinachPin

The Ingredients

  • Eggs
  • Ricotta cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Frozen chopped spinach
  • Butter
  • Yellow onion
  • Garlic
ingredients for spinach ricotta egg bitesPin

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.

Sautéed onions in a panPin

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.

drained spinachPin

5. Fill Muffin Cups: Grease mini muffin cups and spoon the egg mixture evenly into each cup.

unbaked spinach ricotta bitesPin

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.

baked spinach ricotta bitesPin

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!
mini quiche in muffin tinPin

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.

spinach ricotta bitesPin

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.

spinach ricotta egg bitePin

More Bite-Sized Recipes for Kids

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!

Pin

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. 
3.95 from 169 votes
Course: Breakfast, Snack
Cuisine: American
Servings: 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Equipment

  • mini muffin pan

Ingredients  

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. 

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

Serving: 4bites | Calories: 63kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 32mg | Sodium: 128mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 1820IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 0.4mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

You May Also Like

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. These are wonderful although, I devided it into 10 muffins and added one extra egg for more protein. I just joined WW yesterday and the way I made this they are 4 pts each. Very yummy!

    1. Great, easy and versatile recipe! Rough on cleaning up the muffinmoan,lol but who cares. My child inhaled five in three minutes..lol thank you for caring and sharing delish & quick recipes.

  2. These egg bites are so good! I have made them twice now and will keep making them. There is no excuse to skip breakfast when you have these on hand. Healthy, delicious and filling. Thank you for the good eats!!

    1. 5 stars
      They were good, but I am not sure they were worth the time. If I simply made an omelet from the same ingredients, it would taste very much the same.
      The other thing is I don’t really understand why people call them “healthy”? They have half a bucket of cheese. Granted, it’s a better cheese, but still, they are 80% just cheese. They are “healthier” compared to what? If french fries and ketchup for breakfast, then yes, they are healthy.

  3. I have made these many times. They are simple to prepare and good warm or cold from the fr60 g of protein a day so these are fantastic to keep ready everyday. I. I had bariatric surgery and need to get 60 g of protein every day so having these to snack or are fantastic ! I have substitted feta foe the parm and added Greek spices occasionally and made a few other changes to the basic recipe to keep it new and interesting.

    1. For regular sized muffin tin, I would start with 30-35 minutes at the given temperature. Let me know how they turn out 🙂

  4. First, these are DELICIOUS! And a great time saver in the morning! Question for Nutrionals..what is the serving size please! It makes 20, but the nutrionals don’t indicate how many per serving. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating