Savory Spinach Feta Egg Bites (Printer-Friendly)
Fluffy egg bites with spinach and tangy feta—quick, make-ahead breakfast or snack, gluten-free and low carb.
# What You'll Need:
→ Vegetables
01 - 1 cup fresh spinach, chopped or 3/4 cup frozen spinach, thawed and squeezed dry
02 - 2 tablespoons finely chopped green onions (optional)
→ Dairy
03 - 2/3 cup feta cheese, crumbled
04 - 1/2 cup shredded mozzarella cheese or cheddar cheese
05 - 1/4 cup milk, dairy or unsweetened plant-based
→ Eggs
06 - 6 large eggs
→ Seasonings
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon garlic powder
10 - Pinch of nutmeg (optional)
# How-To Steps:
01 - Preheat 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 evenly combined.
03 - Add spinach, green onions if using, feta, mozzarella or cheddar, salt, black pepper, garlic powder, and nutmeg. Stir until the mixture is well combined.
04 - Pour or ladle the egg mixture evenly into prepared muffin tin cups, filling each about two-thirds full.
05 - Bake for 18 to 20 minutes until the egg bites are firm and lightly golden on top.
06 - Allow to cool for 5 minutes in the tin. Run a knife around the edges, gently remove each egg bite, and serve warm or at room temperature.
# Expert Hints:
01 -
- You can make a dozen at once and have breakfasts sorted for the whole week.
- The combo of feta and spinach feels indulgent without weighing you down.
02 -
- Don’t skip squeezing water from the spinach or you’ll end up with soggy bites.
- Silicone muffin liners are a saving grace—no sticking, ever.
03 -
- Brushing the tin with a little oil means never struggling with stuck-on egg again.
- Letting the bites rest before unmolding keeps them intact and extra tender.