Imagine starting your morning with a burst of flavor that's not just delicious, but also packed with nutrition and elegance. These Sun-Dried Tomato Spinach Feta Egg Bites are about to revolutionize your breakfast routine, transforming ordinary mornings into gourmet experiences. Perfect for meal preppers, busy professionals, and anyone craving a protein-packed, Mediterranean-inspired breakfast that looks like it came straight from a trendy café kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 egg bites
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1/2 cup sun dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with non-stick cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until well combined and slightly frothy.
- Add the milk to the whisked eggs and continue mixing until the liquid is smooth and uniform in texture.
- Prepare the vegetable ingredients by finely chopping the sun-dried tomatoes and fresh spinach. Ensure the pieces are small for even distribution throughout the egg bites.
- Crumble the feta cheese into small, consistent pieces using your fingers or a fork.
- Gently fold the chopped sun-dried tomatoes, spinach, and crumbled feta cheese into the egg mixture. Season with salt and pepper to taste, stirring to distribute ingredients evenly.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are set and have a light golden color on top.
- Remove from the oven and let the egg bites cool in the tin for 5 minutes to help them set and make removal easier.
- Using a small spatula or knife, gently loosen the edges of each egg bite and remove them from the muffin tin.
- Serve warm or at room temperature. These egg bites can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave.
Tips
- Use fresh, high-quality eggs for the best texture and flavor.
- Thoroughly grease your muffin tin to ensure easy removal of egg bites.
- Chop ingredients finely to ensure even distribution and consistent cooking.
- Don't overfill the muffin cups - leave about 1/4 inch at the top for rising.
- For extra richness, consider adding a splash of heavy cream instead of milk.
- Allow egg bites to cool slightly before removing from the tin to maintain their structure.
- These can be frozen for up to 2 weeks - simply reheat in the microwave for a quick breakfast.
- Experiment with different cheese varieties like goat cheese or parmesan for unique flavor profiles.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 2g
Protein: 5g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 95mg
