Ricotta cups

Recipe by blessedenough

  • Time needed: 45 mins
  • Calories per serving: 120 cals and 1.26 carbs
  • Servings: 12 individual portions
  • Difficulty: 1
  • Rating: no ratings yet

Great breakfast food or picnic food or in a hurry food
120 cals and 1.2 g carbs each. Freeze well.


• 250g ricotta cheese
• 2 med eggs
• 42g parmesan
• 72g cheddar or another cheese
• 100g leeks
• 100g chorizo
• 50g yellow pepper
• Salt and pepper
• Garlic x 2
• 1 tsp olive oil


Chop chorizo into small chunks and fry with leeks, yellow pepper and garlic until very soft about 20 mins. Allow to cool

In a bowl mix cheese and ricotta with pepper and beaten eggs. Mix the chorizo mix into cheese mix.

Spoon into greased fairy cake tins x 12 and bake at 180 for 15-25 mins until tops are brown. Leave to cool for 5 mins in tin. Remove cool completely and store in fridge.

This recipe could be adapted to any meaty filling but you need something stringy like leeks to help it knit together. Bacon and leek, chicken and curry powder - all nice.

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