Greek Egg Bites

Spinach, tomatoes, and feta fill this Greek Egg Bites prepared in a muffin pan to create the perfect portion.

Greek-inspired recipes are some of my favorites. Over the years, I’ve made a few… Greek Chicken Mason Jar Salad, Spinach and Feta Stuffed Chicken Breast, Greek Quinoa Breakfast Bowl, Greek Quinoa Salad, and Greek “no bread” Roll Ups. I cannot resist the delicious salty flavors of feta cheese and olives intertwined with spinach and tomatoes. YUM!

You’d think I exhausted all the different Greek combinations one could make with feta and spinach. Nope. I decided to create another Greek-inspired breakfast recipe.

How to Make Greek Egg Bites

I used half egg whites and half whole eggs for this recipe.

I seasoned this Greek egg bake with granulated garlic, onion powder, salt, and pepper. Simple ingredients you probably have on hand.

I was going back and forth with the spinach. At first, I thought about sautéing baby spinach, but that was too much work. Then I thought about frozen boxed spinach, but it seemed messy.

Then I found “steam in a bag” frozen spinach. Bingo! I love “steam in a bag” veggies. It makes my life much easier and I’m not above using it. This worked out perfectly because it only took about 6 minutes to steam, and it was ready. Well, kinda.

Before adding it to the recipe, you MUST squeeze out as much water as possible. I place the cooked spinach into a mesh strainer and squeezed out about 1/2 cup of liquid. If you don’t have a mesh strainer, I recommend purchasing one.

After I drained the liquid, I divided the spinach among the muffin cups. At first, I thought about mixing all the ingredients before pouring them into the muffin pan, but then I realized the ingredients wouldn’t distribute evenly.

Next up are the tomatoes. At first I thought about dicing up tomatoes and then decided to keep it easy and use canned tomatoes. I drained a can of Tuttorosso Petite Diced Tomatoes and divided it among the cups.

Onto the cheese…

I added one tablespoon of feta cheese to the cups and then poured the egg mixture evenly among the cups.

Remember that you don’t need to fill the cups to the top with egg. Almost to the top but not quite.

Give each cup a little stir and then stick into a 350-degree over for about 22 minutes or until the center of the cups are set.

Look at these pretty egg cups! I was so pumped when these came out of the oven.

Each bite is filled with veggies, cheese, and eggs. Delicious.

Each Greek egg cup is only 106 calories and has 4 grams of fat and 10 grams of protein! 2 of these will fill you right up.

Out of all my egg bakes, this is my favorite; I mean it!

If you don’t want to make this in a muffin pan, then you can bake this in a 9 x 13 pan for 40 – 45 minutes in a 325-degree oven. In this case, I would just mix all the ingredients and pour into the pan.

Storage Tips

I stored the egg muffins in a glass Pyrex container and enjoyed two every day for breakfast.

You can also freeze these cups for a future breakfast.