Spinach Feta Egg Bites
Baked egg muffins with spinach, red pepper and feta. Make a tray on Sunday and reheat a couple each morning in under a minute.
- Makes
- 12 egg bites
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Oven
- 350°F175°C
Ingredients
Equipment
- 12-cup muffin tin
- Medium skillet
Instructions
Heat the oven to 350°F with a rack in the middle. Brush the muffin cups generously with oil, or use silicone liners.Heat the oven to 175°C with a rack in the middle. Brush the muffin cups generously with oil, or use silicone liners.
Heat the oil in the skillet over medium heat. Cook the bell pepper until soft, 4 minutes, then add the spinach and stir until wilted, 1–2 minutes. Let it cool a little.
Whisk the eggs, milk, salt and pepper in a large measuring jug or bowl until smooth.
Divide the vegetables and feta among the muffin cups, then pour the egg mixture over them, filling each cup about three-quarters full.
Bake until puffed and set in the center, 20–24 minutes. Cool in the tin for 5 minutes, then run a thin knife around each one and lift it out.
Notes
- Refrigerate in a covered container for up to 4 days, or freeze for up to 2 months. Reheat in the microwave for 30 to 60 seconds.
- The bites puff in the oven and settle as they cool; that’s expected.
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Nutrition estimate
- Calories
- 100
- Protein
- 7 g
- Carbs
- 2 g
- Fat
- 7 g
Per egg bite, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
