Greek Egg Bites Recipe (Easy Oven Egg Bites)

Greek Egg Bites Recipe (Easy Oven Egg Bites)

If you're looking for an easy egg bites recipe that's packed with protein and perfect for meal prep, these Greek Egg Bites need to be on your breakfast menu.

Made with eggs, egg whites, spinach, tomatoes, and feta cheese, these oven-baked egg bites are one of my favorite make-ahead breakfasts. They come together quickly, store beautifully in the refrigerator, and freeze well for future breakfasts.

5 from 1 vote

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Course: Breakfast

Cuisine: American, greek

Keyword: egg bites, egg bites recipe, greek egg bites

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: people

Calories: 100kcal

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°F. Generously coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the eggs, egg whites, granulated garlic, onion powder, salt, and pepper until well combined.
Cook the spinach according to the package directions. Transfer it to a mesh strainer and squeeze out as much liquid as possible.
Divide the spinach evenly among the muffin cups
Divide the drained tomatoes evenly among the muffin cups.
Add 1 tablespoon of feta cheese to each muffin cup.
Pour the egg mixture evenly into the muffin cups, filling each cup almost to the top.
Give each cup a gentle stir to distribute the ingredients.
Bake for 20-22 minutes, or until the centers are set.
Let the egg bites cool for 5 minutes before removing them from the muffin pan. Run a butter knife around the edges and gently lift them out.
Serve immediately or store for meal prep.

Notes

**See blog post for complete meal prep and freezer instructions.

Cooking tips.

The most important step in this recipe is removing as much liquid as possible from the spinach. Excess moisture can cause the egg bites to become watery.
If using fresh spinach, cook it first and drain well before adding it to the muffin cups.
Be sure to drain the tomatoes thoroughly to prevent extra moisture in the egg mixture.
Don't overfill the muffin cups. The eggs will puff up as they bake and then settle as they cool.
The egg bites are done when the centers are set and no longer jiggle when the pan is gently shaken.

Variation Ideas

Western Egg Bites: Swap the spinach, tomatoes, and feta for diced ham, peppers, onions, and cheddar cheese.
Bacon Cheddar Egg Bites: Add cooked bacon, green onions, and sharp cheddar cheese.
Veggie Egg Bites: Use broccoli, mushrooms, peppers, and mozzarella cheese.
Southwest Egg Bites: Add black beans, peppers, pepper jack cheese, and a little taco seasoning.
Sausage Egg Bites: Use cooked breakfast sausage, spinach, and cheddar cheese.
Dairy-Free: Leave out the cheese or use your favorite dairy-free cheese alternative.
Higher Protein: Add cooked turkey sausage, chicken sausage, or diced chicken breast.

Nutrition