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.
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.
Notes
- 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
Nutrition
Calories: 24kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 52mg | Potassium: 24mg | Fiber: 0.03g | Sugar: 0.05g | Vitamin A: 190IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 0.2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
