Ricotta Breakfast Muffins | What’s Cookin’ Italian Style Cuisine

Savory, cheesy, and packed with protein, these Ricotta Breakfast Muffins are an easy make-ahead breakfast that the whole family will love.

Made with eggs, creamy ricotta cheese, colorful bell peppers, spinach, garlic, herbs, and your choice of crispy bacon or Italian sausage, these little breakfast muffins are delicious straight from the oven or reheated for busy mornings.

They are light, tender, flavorful, and completely customizable.

You can use ricotta or cottage cheese, swap the cheese, add your favorite vegetables, or change the meat depending on what you have in the refrigerator.

Why You Will Love This Recipe

• Easy to make: Everything comes together in one bowl.
• Great for meal prep: Make ahead and enjoy breakfast all week.
• Protein-packed: Eggs, ricotta, and your choice of bacon or sausage make these satisfying.
• Full of flavor: Italian herbs, garlic, cheese, and fresh vegetables add flavor to every bite.
• Customizable: Change the vegetables, cheese, or meat to make them your own.
• Perfect for busy mornings: They are easy to grab and take with you.

Perfect Variations for Everyone

• Diced ham, cooked breakfast sausage, Crumbled Italian sausage, Canadian bacon, Pepperoni, Salami, Corned beef hash, Chopped cooked steak, Cooked chicken
• Feta cheese, Parmesan cheese, Pepper Jack cheese
• Red pepper flakes for a little heat
•  For a vegetarian version, simply leave out the bacon or sausage and add extra vegetables:
•  Snap peas, eggplant chopped, zucchini, broccoli cooked, artichoke hearts chopped, mushroom, tomatoes, escarole, asparagus, hash brown potatoes
• Substitute all egg whites for lower calories and low-fat feta cheese,
• Tater tots crumbled, hash browns or breakfast fried potatoes chopped up

Tips for Making Ricotta Breakfast Muffins

1. Grease the muffin pan well. Egg muffins can stick, so generously coat the muffin cups with cooking spray.
2. Cook your meat first. Bacon or any meats should be fully cooked before adding them to the egg mixture.
3. Don’t add too much liquid. Watery vegetables can make egg muffins soggy
4.  If using frozen spinach, squeeze it very dry.
5. Don’t overbake. Bake just until the eggs are set. Overbaking can make them rubbery
6.  Let them rest. Give the muffins a few minutes to cool before removing them from the pan. They will firm up as they cool.

Frequently Asked Questions

• Can I use cottage cheese instead of ricotta? Yes! Cottage cheese is an easy substitute for ricotta. For a smoother texture, you can blend the cottage cheese briefly before adding it to the eggs.
• Can I make these without meat? Absolutely. Leave out the bacon or Italian sausage and add extra vegetables or cheese.
• Can I use frozen spinach? Yes. Thaw the spinach completely and squeeze out excess water before adding it to the mixture.
•  Can I freeze breakfast muffins? Yes. Allow the muffins to cool completely, then place them in a freezer-safe container or bag. Thaw in the refrigerator and reheat before serving.
• How do I keep egg muffins from sticking? Coat the muffin pan generously with cooking spray. A nonstick muffin pan also makes removal easier.

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breakfast recipes, muffins recipes, breakfast muffins, ricotta recipes,

Italian, American

Yield: 12

Author: Claudia Lamascolo

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Ricotta Breakfast Muffins

Ricotta Breakfast Muffins are perfect for a grab-and-go breakfast for busy mornings.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 8 large eggs
• 1 cup ricotta cheese (or cottage cheese)
• 1/2 cup shredded provolone or mozzarella cheese (or use cheddar if desired)
• 1/2 cup diced bell pepper
• 1/2 cup chopped spinach
• 1 tablespoon Italian herb seasoning
• 1/3 cup chopped onion
• 1/2 cup cooked crispy bacon or cooked Italian sliced sausage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons freshly minced garlic
• Garnish: fresh chopped basil or parsley
• Cooking spray

Instructions

1. Preheat the oven to 375 degrees. Generously coat a 12-cup muffin pan with cooking spray.
2. If using bacon or Italian sausage, cook until completely done. Drain well and chop or crumble into small pieces.
3. Make the egg mixture. In a large bowl, whisk together the eggs and ricotta cheese until combined.
4. Add the shredded cheese, bell pepper, spinach, onion, Italian herb seasoning, cooked bacon or sausage, salt, black pepper, and minced garlic.
5. Stir until everything is evenly distributed.
6. Fill the muffin cups about three-quarters full with the mixture.
7. Bake for approximately 18–22 minutes, or until the centers are set and the tops are lightly golden.
8. Remove from the oven and allow the muffins to rest for about 5 minutes.
9. Carefully remove the muffins from the pan and garnish with fresh chopped basil or parsley.
10. Serve warm and enjoy!

Notes

Tips for Making Ricotta Breakfast Muffins

1. Grease the muffin pan well. Egg muffins can stick, so generously coat the muffin cups with cooking spray.
2. Cook your meat first. Bacon and sausage should be fully cooked before adding them to the egg mixture.
3. Don’t add too much liquid. Watery vegetables can make egg muffins soggy
4.  If using frozen spinach, squeeze it very dry.
5. Don’t overbake. Bake just until the eggs are set. Overbaking can make them rubbery
6.  Let them rest. Give the muffins a few minutes to cool before removing them from the pan. They will firm up as they cool.

Perfect Variations for Everyone

• Diced ham, cooked breakfast sausage, Crumbled Italian sausage, Canadian bacon, Pepperoni, Salami, Corned beef hash, Chopped cooked steak, Cooked chicken
• Feta cheese, Parmesan cheese, Pepper Jack cheese
• Red pepper flakes for a little heat
•  For a vegetarian version, simply leave out the bacon or sausage and add extra vegetables:
•  Snap peas, eggplant chopped, zucchini, broccoli cooked, artichoke hearts chopped, mushroom, tomatoes, escarole, asparagus, hash brown potatoes
• Substitute all egg whites for lower calories and low-fat feta cheese,
• Tater tots crumbled, hash browns or breakfast fried potatoes chopped up

Frequently Asked Questions

• Can I use cottage cheese instead of ricotta? Yes! Cottage cheese is an easy substitute for ricotta. For a smoother texture, you can blend the cottage cheese briefly before adding it to the eggs.
• Can I make these without meat? Absolutely. Leave out the bacon or Italian sausage and add extra vegetables or cheese.
• Can I use frozen spinach? Yes. Thaw the spinach completely and squeeze out excess water before adding it to the mixture.
•  Can I freeze breakfast muffins? Yes. Allow the muffins to cool completely, then place them in a freezer-safe container or bag. Thaw in the refrigerator and reheat before serving.
• How do I keep egg muffins from sticking? Coat the muffin pan generously with cooking spray. A nonstick muffin pan also makes removal easier.

Nutrition Facts

Sodium (milligrams)

258 mg

Cholesterol (grams)

145 mg

https://www.whatscookinitalianstylecuisine.com/2018/02/easy-bacon-egg-and-cheese-biscuits.html

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