Low Histamine Caramelized Onion Egg Bites
Soft, custardy, and rich with the gentle sweetness of slow-cooked onions, these egg bites are the kind of breakfast that feels indulgent without any of the usual ingredient stress. Managing a low-histamine diet often means giving up convenience foods and a lot of aged or fermented ingredients — but this recipe leans entirely on fresh eggs, fresh ricotta, whole milk, and fragrant herbs like chives and thyme, keeping everything clean and well within reach. The caramelized onions take a little patience at around 35–40 minutes on the stovetop, but the payoff is a jammy, golden base that gives each bite a deep, savory flavor without relying on anything processed or problematic. Blending the egg mixture with ricotta and milk creates that silky, almost soufflé-like texture you'd expect from a café — no shortcuts needed. The water bath in the oven is the quiet secret behind that perfectly set, tender crumb. With 6 servings per batch, these are easy to prep ahead and have waiting in the fridge for busy mornings when you need something satisfying and safe without any last-minute scrambling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the caramelized onion
- 1 tbsp unsalted butter
- 2 medium yellow onions, thinly sliced
- ¼ tsp fine sea salt
For the egg bites
- 6 large eggs
- ½ cup fresh ricotta
- ¼ cup whole milk
- ½ tsp fine sea salt
- 2 tbsp fresh chives, finely choppedIngredient note
Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 1 teaspoon per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
- 1 tbsp fresh thyme leaves
- nonstick cooking spray, for the pan
Instructions
- 1
Preheat the oven to 325°F (165°C). Place a large roasting pan or baking dish on the center rack and pour in enough hot water to come about 1 inch up the sides — this is the water bath the muffin tin will sit in.
- 2
Melt the butter in a medium skillet over medium-low heat. Add the sliced onions and 1/4 tsp salt, then cook, stirring every 5 minutes, until the onions are deeply golden, jammy, and reduced to about 1/3 of their original volume, 35–40 minutes. Watch closely in the last 10 minutes and lower the heat if the edges begin to darken too quickly. Remove from heat and let cool slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!