Description

Fluffy, cheesy, and savory egg bites made in a standard muffin tin without a Sous Vide machine. Perfect for meal prep and grab-and-go breakfasts.

Ingredients

Scale

6 large eggs
1/4 cup milk or cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 cup crumbled feta cheese
1 cup fresh baby spinach
Cooking spray or butter for greasing

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well with butter or cooking spray, or line with parchment paper.
In a large bowl, crack the eggs and add milk, salt, pepper, and garlic powder. Whisk vigorously for 30 seconds until frothy.
Chop or tear the spinach into small pieces. Divide the spinach and crumbled feta evenly among the 12 muffin cups.
Pour the egg mixture into each cup, filling them about 3/4 full.
Bake for 18-22 minutes until centers are set and slightly jiggly, and tops are golden brown.
Let cool in the pan for 5 minutes, then remove and cool completely on a wire rack before storing.

Notes

Ensure spinach is dry to prevent watery egg bites. Whisk eggs vigorously for a fluffy texture. Cool completely before storing to prevent sogginess. Can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2 egg bites
Calories: 110
Sugar: 1
Sodium: 250
Fat: 8
Saturated Fat: 4
Carbohydrates: 1
Fiber: 0.5
Protein: 8

Keywords: egg bites, sheet pan breakfast, meal prep, healthy breakfast, gluten-free, high protein, spinach and feta, make-ahead