Description
These Spinach and Feta Florentine Egg Bites are packed with flavor, easy to make, and perfect for busy mornings! Enjoy them as a quick breakfast, snack, or even a post-workout bite. These Florentine Egg Bites are like little pockets of joy—packed with creamy eggs, fresh spinach, and tangy feta cheese. Baked to golden perfection, these savory bites are a deliciously nutritious snack or meal on the go. Perfect for brunch, breakfast, or a quick protein-packed bite, these mini egg muffins bring a burst of flavor and are easily customizable to suit your tastes. Whether you’re fueling up for the day or satisfying a midday craving, these egg bites are your new go-to!
Enjoy on your favorite slice of bread with avocado for extra carbohydrates and healthy fats!
Ingredients
- 10 large eggs
- 1–2 cup fresh spinach (or 1/2-1 cup frozen spinach, thawed and drained)
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk (or non-dairy alternative)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- Cooking spray (to degrease muffin tin)
Optional:
- 1 slice of bread of choice, toasted
- 1/3 avocado, sliced, mashed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray to prevent the egg bites from sticking.
- Prepare the Veggies: If using fresh spinach, sauté it in a pan over medium heat for 1-2 minutes until wilted, then set aside to cool slightly. If using frozen spinach, make sure it’s thawed and well-drained.
- Mix the Egg Base: In a large mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, onion powder, salt, and pepper until well combined.
- Add Veggies and Feta: Stir in the cooked spinach and crumbled feta cheese until evenly distributed.
- Fill the Muffin Tin: Pour the egg mixture evenly into the 12 muffin cups, filling each about 3/4 full.
- Bake the Egg Bites: Bake for 18-20 minutes, or until the egg bites are set and slightly golden on top. You can test their doneness by inserting a toothpick—if it comes out clean, they’re ready!
Cool and Serve: Let the egg bites cool in the tin for a few minutes, then use a butter knife or spoon to carefully remove them. Serve warm or store in an airtight container for up to 4 days
Notes
- Storage: These egg bites make great meal prep! Store them in the fridge for up to 4 days or freeze them for up to 3 months. Simply reheat in the microwave for about 30-45 seconds.
- Customize: Feel free to add other veggies (like mushrooms or zucchini), or switch up the cheese for different flavors, such as cheddar or goat cheese.
- Dairy-Free: Use a non-dairy milk (like almond or oat milk) and swap feta with a dairy-free cheese for a vegan-friendly version.
