Lemon Ricotta Egg White Bites
These egg white bites are packed with bright lemon flavor, creamy ricotta, fresh spinach, and tomatoes.
If you're tired of breakfast that looks healthy but leaves you starving by mid-morning, these lemon ricotta egg white bites actually deliver. I've been making versions of these for years, and ricotta is the one ingredient that makes egg whites feel creamy and filling. The lemon zest keeps everything bright, while the spinach and tomatoes add real flavor.
I love to meal prep these on Sunday. Look, during the week when everyone is busy in the mornings, I don't want to think too much, cook, or clean. These pair perfectly next to my Greek feta egg muffins and high-protein breakfast bowls. And if egg bites are already in your weekly rotation, my Mediterranean-style egg bites with herbs are another great option to mix things up.
For Meal Prep
These egg bites are built for a make-ahead morning and flexible enough to feed more than one person.
- One batch makes 12 egg bites
- Easy to portion
- They reheat well
- Easy to pack for work, school, or busy mornings at home
- Great for sharing
- Extras freeze well for weeks
How to Make Egg White Bites
Whisk the ricotta and lemon zest until smooth. This is how we are going to infuse the eggs with that lovely lemon flavor
Add the egg whites, garlic powder, onion powder, salt, and pepper, then whisk again until fully combined.
Evenly divide the chopped spinach, diced tomatoes, and herbs between the muffin cups.
Pour the egg mixture into each well, filling only ½ way full (not ¾).
Quick tip: Finely chopping the spinach and small diced tomatoes makes the bites easier to portion and helps everything bake evenly.
Bake at 350°F for 20-22 minutes, or until the centers are set and no longer jiggly. Let cool slightly before removing; this helps them hold their shape.
I highly recommend using a silicone muffin pan here; it guarantees the egg bites won't stick, so they pop right out every time with no liners and no mess.
Ways to Enjoy These Egg Bites
These egg bites are easy to pair with whatever breakfast looks like that day, whenever you're feeding yourself or a few hungry people at once.
- Serve with whole-grain toast and fresh fruit
- Add them to a Mediterranean breakfast bowl
- Pair with avocado toast
- Enjoy alongside smoothies on rushed mornings
- Set them out as part of a breakfast spread so everyone can grab what they like
Love egg bites? Then try my Mediterranean Egg Bites, Greek Egg Muffins, or my Dairy-Free Egg Bake next! Or check out my breakfast collection.
PrintLemon Ricotta Egg White Bites
These lemon ricotta egg white bites are creamy, fluffy, and packed with bright lemon flavor, spinach, and tomatoes. A high-protein, make-ahead breakfast that reheats beautifully and actually keeps you full.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 12 egg bites 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- ½ cup whole-milk ricotta
- Zest of 1 lemon
- 2 cups liquid egg whites (16 oz)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup finely chopped spinach
- 1 medium tomato, small dice
- 1 tablespoon finely chopped parsley, dill, or mint
Instructions
- Preheat oven to 350°F
- Whisk the ricotta with the lemon zest until smooth. Add egg whites, garlic powder, onion powder, salt, and pepper, and whisk to combine.
- Divide spinach, tomatoes, and herbs among the muffin cups.
- Pour the egg mixture evenly into each well, filling it ½ way full (not ¾).
- Bake for 20-22 minutes or until set in the center.
- Let cool slightly before removing; this helps them hold their shape.
Nutrition
- Serving Size: 3 egg bites
- Calories: 119
- Sugar: 3 g
- Sodium: 851.6 mg
- Fat: 4.1 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 5.1 g
- Fiber: 0.6 g
- Protein: 15.9 g
- Cholesterol: 15.8 mg