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Greek Egg Bites

Spinach, tomatoes, and feta fill this Greek Egg Bites prepared in a muffin pan to create the perfect portion.
5 from 1 vote
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Course: Breakfast
Cuisine: American, greek
Keyword: greek egg bites
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 people
Calories: 106kcal
Author: Tammy Overhoff

Equipment

  • 1 Large mixing bowl
  • 1 Whisk
  • 1 12-cup muffin pan

Ingredients

  • 6 large whole eggs
  • 6 egg whites
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 ounce "steam in bag" spinach
  • 14.5 ounce cannd petite diced tomatoes drained
  • 12 tablespoons crumbled feta cheese

Instructions

  • Preheat the oven to 350 degrees.
  • In a medium bowl whisk together eggs, granulated garlic, onion powder, salt, and pepper.
  • Cook spinach and drain as much liquid as possible. Divide the cooked spinach among the muffin cups.
  • Divide the tomatoes among the muffin cups.
  • Spoon 1 tablespoon of feta cheese into each muffin cup.
  • Pour the egg mixture evenly among the muffin cups.
  • Give each cup a gentle stir.
  • Bake for 22 minutes or until the center of the egg cups are set.
  • Remove each egg cup by sliding a knife around the egg cup and gently lifting it out. Serve hot.

Notes

Make-ahead instructions
These muffin cups can be made ahead of time and stored in the refrigerator for up to 5 days and frozen for up to 3 months.

Nutrition

Serving: 1g | Calories: 106kcal | Carbohydrates: 7g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Fiber: 2g | Sugar: 3g