Name: Spinach and Mozzarella Egg Bites
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 large eggs or 1 cup egg beaters; (1 cup of Egg Beaters = 6 Large Eggs); 1 cup fresh spinach ((torn into smaller pieces)); ½ cup feta cheese ((crumbled)); salt & pepper

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These spinach and crumbled feta cheese egg bites are a protein powerhouse, ideally suited for a fresh meal or an effortless reheat. They’re a fantastic choice for new moms and kids seeking a wholesome breakfast or a delightful afternoon snack. Indulge in these delightful poppable egg bites today—you’ll be inspired by how much you love them!

Spinach and feta Egg bites on a purple plate on the counter with turkey and feta egg bites in the background on a white platter all on the counter.

Serves: 24
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:

large eggs or egg beaters
(1 cup of Egg Beaters = 6 Large Eggs)
fresh spinach (torn into smaller pieces)
feta cheese (crumbled)
salt & pepper

egg beaters, eggs, crumbled feta cheese and fresh spinach on a brown board on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat oven to 400º F. Use a cooking spray to coat mini muffin pan.

Step 2: Whisk the eggs in a bowl. Add the chopped spinach pieces, about 1 cup. Add the feta cheese and desired salt & pepper. Divide and pour the egg mixture into the 24 cups of a greased mini muffin pan.

Step 3: Bake for 15 minutes or until the eggs are set. Carefully remove the muffin pan from the oven and cool for 5 minutes. Run a knife around each egg cup’s edge to remove it if needed, or pop them out if using a silicone muffin tin. Serve warm or cooled. Store egg bites in a sealed container for up to 3 days.

Spinach and feta Egg bites on a white platter on the counter.

Alternate Recipe Ingredients:

Dijon Ham Egg Bites: Use finely chopped ham, ⅛ cup of chopped green onions and 1 Tbsp of Dijon Mustard.

Tips:

Use a silicone muffin pan for easy removal.
Store egg bites in the refrigerator in a sealed container for up to 3 days.
1 cup of Egg Beaters = 6 Large Eggs

Spinach and Mozzarella Egg Bites

These spinach and feta cheese egg bites are a protein powerhouse, ideally suited for a fresh meal or an effortless reheat.

Tara

Prep Time 5

Cook Time 15

Total Time 20

Servings

Equipment

mini silicone muffin mold

Ingredients

6 large eggs or 1 cup egg beaters
(1 cup of Egg Beaters = 6 Large Eggs)
1 cup fresh spinach (torn into smaller pieces)
½ cup feta cheese (crumbled)
salt & pepper

Instructions

Preheat oven to 400º F. Use a cooking spray to coat mini muffin pan.
Whisk the eggs in a bowl. Add the chopped spinach pieces, about 1 cup. Add the feta cheese and desired salt & pepper. Divide and pour the egg mixture into the 24 cups of a greased mini muffin pan.
Bake for 15 minutes or until the eggs are set. Carefully remove the muffin pan from the oven and cool for 5 minutes. Run a knife around each egg cup’s edge to remove it if needed, or pop them out if using a silicone muffin tin. Serve warm or cooled. Store egg bites in a sealed container for up to 3 days.