Savory Spinach Feta Egg Bites (Printable)
Fluffy egg bites with spinach, tangy feta, and mozzarella. Ready in 30 minutes for easy breakfasts or meal prep.
# What You'll Need:
→ Vegetables
01 - 1 cup fresh spinach, chopped (or ¾ cup thawed frozen spinach, squeezed dry)
02 - 2 tablespoons finely chopped green onions
→ Dairy
03 - ⅔ cup feta cheese, crumbled
04 - ½ cup shredded mozzarella or cheddar cheese
05 - ¼ cup milk (dairy or unsweetened plant-based)
→ Eggs
06 - 6 large eggs
→ Seasonings
07 - ¼ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon garlic powder
10 - Pinch of nutmeg
# Directions:
01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with silicone muffin liners.
02 - In a large bowl, whisk together eggs and milk until smooth and fully combined.
03 - Add chopped spinach, green onions, feta, mozzarella or cheddar, salt, pepper, garlic powder, and nutmeg. Mix thoroughly to distribute all ingredients evenly.
04 - Pour or ladle the mixture evenly into the muffin tin cups, filling each about ⅔ full to allow for rising.
05 - Bake for 18–20 minutes, or until the egg bites are set and lightly golden on top.
06 - Let cool in the tin for 5 minutes, then run a knife around each bite and gently remove. Serve warm or at room temperature.
# Expert Advice:
01 -
- You can grab two for breakfast and actually feel satisfied until lunch, thanks to all that protein
- They reheat beautifully so Sunday prep means lazy weekdays
02 -
- Squeezing excess moisture from spinach prevents soggy centers, a mistake I made exactly once
- Letting them cool in the tin for those 5 minutes is the difference between perfect bites and a crumbly mess
03 -
- Use a cookie scoop for perfectly portioned batter every time
- Double the batch, freeze half, and thank yourself later