Easy Egg Bites Recipe
These homemade egg bites are bursting with Mediterranean flavors. They're the perfect make ahead breakfast bites, whether enjoyed at home or on-the-go.
Servings: 12 egg bites
Ingredients
- 12 large eggs
- ⅔ cup spinach finely chopped
- ⅔ cup sun-dried tomatoes finely chopped
- ⅔ cup sweet onion finely chopped
- ⅔ cup crumbled feta
- Salt and pepper to taste
Instructions
- Preheat oven to 350℉. Whisk together 12 eggs, salt and black pepper 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 18-20 minutes until eggs look set (not runny). Let cool slightly and serve.
Video
Notes
- Purchase sun dried tomatoes in olive oil and pat them dry, or soak in water for 10 minutes if they’re not in liquid
- 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!
- To freeze: Freeze in an airtight container for up to 2 months!
Nutrition
Serving: 1egg bite | Calories: 100kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 168mg | Sodium: 145mg | Potassium: 290mg | Fiber: 1g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg