Spinach & Feta Egg Bites
Prep time: 10 mins | Cook time: 20–25 mins | Yields: 12 muffins
Ingredients
8 Large Eggs
1/2 cup Milk (whole or 2% works best)
2 cups Fresh Spinach, roughly chopped
1/2 cup Feta Cheese, crumbled
1/4 cup Parmesan Cheese, shredded
1/4 tsp Salt (feta is salty, so don’t overdo it!)
1/4 tsp Black Pepper
Optional: 1/2 tsp Garlic powder or a pinch of red pepper flakes for heat.
Instructions
Prep the Oven: Preheat your oven to 375°F (190°C).
Line the Tin: As seen in your photo, use squares of parchment paper pushed into the muffin tin cups. This prevents sticking and gives them that “rustic” bakery look. Alternatively, grease the tin very well with olive oil or butter.
Whisk: In a large bowl, whisk together the eggs, milk, salt, pepper, and any extra spices until the mixture is frothy.
Distribute Fillings: Evenly divide the chopped spinach and crumbled feta into the bottom of the 12 muffin cups.
Pour: Carefully pour the egg mixture over the fillings in each cup until they are about 3/4 full. Sprinkle the Parmesan cheese on top.
Bake: Place in the oven and bake for 20–25 minutes, or until the tops are golden brown and the centers are set (they shouldn’t jiggle when you move the pan).
Cool: Let them sit for 5 minutes before removing. The parchment paper makes them easy to lift right out!
Pro-Tips for Success
Avoid Sogginess: If you use frozen spinach instead of fresh, make sure to squeeze out every drop of water first, otherwise the egg bites will become watery.
Add-ins: Feel free to add sautéed mushrooms or sundried tomatoes to match the rich colors in your photo.
Storage: These keep beautifully in an airtight container in the fridge for up to 4 days. Reheat for 30 seconds in the microwave.