Description
Fluffy, protein-packed egg bites made with fresh spinach and feta cheese. This easy, gluten-free breakfast recipe is perfect for busy mornings and meal prep.
Ingredients
Scale
- 6 large eggs
- 1/4 cup heavy cream or half-and-half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cups fresh spinach, finely chopped
- 1/2 cup feta cheese, crumbled
- 1 clove garlic, minced
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 325°F (165°C) and lightly grease a 12-cup muffin tin.
- If using fresh spinach, wilt it slightly in a pan with butter for 30 seconds to reduce volume. If using frozen, thaw and squeeze out all excess water.
- In a large bowl, whisk eggs, heavy cream, salt, and pepper until uniform and slightly frothy. Stir in minced garlic.
- Divide chopped spinach evenly among the muffin cups (about 2-3 tablespoons per cup).
- Sprinkle crumbled feta cheese over the spinach in each cup.
- Ladle the egg mixture into each cup, filling them about 3/4 full.
- Bake for 20-25 minutes until eggs are set in the center and slightly puffed.
- Let cool in the pan for 5 minutes before removing.
Notes
For a smoother, custard-like texture, place the muffin tin inside a larger roasting pan and add hot water halfway up the sides of the cups (water bath). Ensure frozen spinach is completely dry to prevent watery egg bites. Letting them rest for 5 minutes after baking helps them set.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 85
- Sodium: 180
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 1
- Fiber: 0.5
- Protein: 6
Keywords: egg bites, spinach and feta, breakfast recipe, meal prep, gluten-free, low-carb, healthy breakfast, easy morning meal