Recipes » Breakfast » Sun-Dried Tomato, Spinach & Feta Egg Bites

Sun-Dried Tomato, Spinach & Feta Egg Bites

Whether I’m working from home or on-the-go, I’m always trying to find an easy and healthy make-ahead option for breakfast or a mid-morning snack! I found the answer!

I made these delicious egg bites, that are packed with protein and flavor. I can make one batch and eat them throughout the week, or I can pop a batch in the freezer and warm them up as needed.

Mediterranean-style fluffy eggs mixed with sweet/tart sun-dried tomatoes, salty/creamy feta, and a pop of green spinach…these egg bites are my new breakfast go-to!

TIP: experiment with other mix-in combos (adding in bacon or sausage, other cheese or veggies!)

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!




Makes: a dozen egg bites

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

The Ingredients

12 eggs

2/3 cup finely chopped spinach

2/3 cup finely chopped sun-dried tomatoes (purchase them in olive oil and pat them dry, or soak in water for 10 minutes if they’re not in liquid)

2/3 cup finely chopped sweet onion

2/3 cup feta

Black pepper*

*Use a pinch of salt or leave the salt out. I don’t add salt to these since the sun-dried tomatoes & feta are salty! 




The Steps

Preheat oven to 350 degrees.

Whisk together 12 eggs and black pepper to taste in a pitcher or container that makes pouring easy! Pour eggs, halfway up each cup of a greased or nonstick muffin pan. The muffin pan should hold 12 muffins!

Add roughly 2 heaping teaspoons of spinach, sun-dried tomatoes, onion, and feta to each muffin cup. After adding mix-ins, stir each cup with a spoon.

TIP: I like to add mix-ins to each egg bite instead of stirring into whisked eggs. This way, you end up with the perfect amount of each mix-in in each bite!

Bake for 16-22 minutes until eggs look set (not runny). Enjoy for breakfast, lunch or dinner!

To store: store in the refrigerator for up to a week. From the refrigerator, reheat in the oven at 400 for 10-14 minutes, covered with foil, or in the microwave for 90 seconds!

Freeze in an airtight container for up to 2 months!




The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!


picture of grace eating

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