These simple and savory egg bite muffins are packed with spinach and feta, making them the perfect make-ahead breakfast or protein-packed snack. They’re light, fluffy, and easy to prepare!

Spinach Feta Egg Bites
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Egg muffins are one of those recipes that I come back to over and over again. They’re so easy to make, great for meal prep, and ideal when I need something quick but filling. These are kind of like little mini frittatas. They’re high in protein making them great for a grab-and-go breakfast. I love the combo of spinach and feta, but you can definitely get creative with the add-ins! If you enjoy this recipe, be sure to try my broccoli cheddar egg bites too!

Ingredients and Substitutions

  • Eggs: I like to use free-range organic eggs. I’ve been really happy with the quality and price of Happy Egg, if you happen to see them at the store!
  • Milk: A splash of milk makes the egg mixture fluffy. I used regular milk, but non-dairy options like almond milk work too.
  • Salt & Pepper: Just add a pinch! Keep in mind that feta is pretty salty, so we go lighter on the salt.
  • Spinach: This is an easy way to add color and nutrients. I like cutting it with kitchen shears to avoid bruising.
  • Feta cheese: Feta adds a creamy, salty flavor. Look for sheep’s milk feta cheese for the best flavor. I prefer to buy a block of feta rather than pre-crumbled feta.
Spinach Feta Egg Bites

Tips for Perfect Egg Muffins

  • Use a silicone muffin pan or silicone muffin liners for easy removal.
  • Let the muffins cool slightly before removing from the pan.
  • Store leftovers in the fridge in an airtight container for up to 4 days.
  • Reheat in the microwave for about 20-30 seconds or enjoy cold on-the-go

How to Store and Reheat

Once cooled, store your egg bite muffins in an airtight container in the refrigerator. They’re best eaten within 3–4 days. To reheat, just pop one in the microwave for 20–30 seconds and you’re good to go! They also freeze well—just wrap them individually and freeze. Reheat straight from frozen in the microwave for 60–90 seconds.

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Spinach Feta Egg Bites

Spinach and Feta Egg Bites

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 egg bites 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

These simple and savory egg bite muffins are packed with spinach and feta, making them the perfect make-ahead breakfast or protein-packed snack. They’re light, fluffy, and easy to prepare!

Ingredients

Units Scale
  • 7 large eggs
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chopped spinach
  • 1/2 cup feta cheese, crumbled

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a bowl, whisk together eggs, milk, salt, and pepper.
  3. Divide chopped spinach and feta crumbles evenly into 12 silicone muffin cups.
  4. Use a small measuring scoop to pour egg mixture into each muffin cup. (You’ll want to add 2-3 tablespoons of egg mixture per cup.)
  5. Bake for 25 minutes or until the tops are firm and lightly golden.

  6. Let cool slightly before removing from cups. Serve warm or store for later.