Description
These Fluffy Spinach Feta Mini Egg Bites are a delightful combination of nutritious spinach and tangy feta. Perfect for a quick breakfast or snack, they are light, fluffy, and packed with flavor.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped (about 2 cups before chopping)
- ½ cup feta cheese, crumbled
- ¼ cup milk (or dairy-free alternative)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for greasing the muffin tin)
- Optional: a pinch of red pepper flakes for added heat
- Optional: fresh herbs (such as dill or parsley) for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil. This ensures that your mini egg bites will easily pop out once cooked.
- In a large mixing bowl, crack in the 6 large eggs and whisk them until they are fully combined and frothy, about 1-2 minutes. This step is crucial for achieving that fluffy texture, so don’t skip it!
- Add the ¼ cup of milk, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper to the eggs. Whisk again for another minute until everything is well mixed and smooth.
- Fold in the 1 cup of chopped fresh spinach and ½ cup of crumbled feta cheese. Make sure to distribute the spinach and feta evenly throughout the egg mixture, but be gentle to preserve the fluffy texture.
- Carefully pour the egg mixture into the greased muffin tin, filling each cup about ¾ full. Leave a little space at the top to allow for rising without spilling over.
- If you like a bit of heat, sprinkle a pinch of red pepper flakes on top of each filled cup. This is optional but adds a nice kick!
- Bake in the preheated oven for 15-18 minutes, or until the edges are golden and the centers are just set. You can check for doneness by gently shaking the muffin tin; if the center jiggles slightly but is not liquid, it’s ready.
- Once done, remove the muffin tin from the oven and let it cool for about 5 minutes. Use a small spatula to carefully lift the mini egg bites out of the tin and transfer them to a wire rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 15-18 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mini egg bite
- Calories: 70
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 150 mg
Keywords: Ensure your eggs are at room temperature before whisking them for a fluffier texture. Avoid overfilling the muffin cups to allow for proper rising.