Greek Egg Bites Recipe (Easy Oven Egg Bites)

If you’re looking for an easy egg bites recipe that’s packed with protein and perfect for meal prep, these Greek Egg Bites need to be on your breakfast menu.

Made with eggs, egg whites, spinach, tomatoes, and feta cheese, these oven-baked egg bites are one of my favorite make-ahead breakfasts. They come together quickly, store beautifully in the refrigerator, and freeze well for future breakfasts.

I originally created this recipe years ago as a way to add more variety to my breakfast meal prep routine. Since then, it’s become one of my favorite healthy breakfast recipes because it’s simple to make, tastes delicious, and makes busy mornings so much easier.

Whether you’re meal prepping breakfast for the week, looking for a high-protein breakfast option, or trying to recreate homemade egg bites, this recipe is a great place to start.

Quick Look at the Recipe

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: About 40 minutes
• Flavor: Savory, cheesy, and packed with Greek-inspired flavor
• Best For: Meal prep, high-protein breakfasts, busy mornings, freezer breakfasts

Ingredients

Here’s what you’ll need to make these Greek Egg Bites. Full measurements are in the recipe card below.

• Large Eggs and Egg Whites. I use a combination of whole eggs and egg whites in this recipe because it gives the egg bites the best balance of flavor, texture, and nutrition. The whole eggs add richness, while the egg whites boost the protein and help keep the egg bites light and fluffy. Using egg whites is one of my favorite ways to increase protein without adding a lot of extra calories, and you can use either carton egg whites or separate the eggs yourself. Of course, if you prefer, you can use all whole eggs instead – just keep in mind that doing so will increase the fat and calorie content of the recipe.
• Frozen Spinach. I use a 12-ounce bag of steam-in-bag spinach because it’s quick, convenient, and works perfectly in this recipe. After cooking, make sure to squeeze out as much liquid as possible before adding it to the egg mixture. This step is important because excess moisture can make the egg bites watery. You can also use fresh spinach if you prefer – just cook it first and drain off as much liquid as possible before adding it to the eggs.
• Petite Diced Tomatoes. Canned petite diced tomatoes keep this recipe simple and add great flavor. Be sure to drain them well before adding them to the muffin cups. You can also use fresh diced tomatoes if that’s what you have on hand.
• Crumbled Feta Cheese. Feta is what gives these egg bites their classic Greek-inspired flavor. The salty, tangy flavor pairs perfectly with the spinach and tomatoes. If you’re a feta lover like I am, you can even add a little extra.
• Seasonings. This recipe keeps the seasonings simple with granulated garlic, onion powder, salt, and black pepper. The granulated garlic and onion powder add a savory flavor to the egg mixture without overpowering the spinach, tomatoes, and feta cheese. Since feta already brings plenty of salty, tangy flavor, you don’t need a lot of extra seasoning to make these egg bites taste delicious. Sometimes the simplest combination of ingredients is all you need.

How to Make Greek Egg Bites (Step-by-Step)

Step 1: Start by preheating the oven to 350°F. Spray a 12-cup muffin pan really well with cooking spray. Egg bites can stick, so make sure you coat the bottom and sides of each muffin cup.

Step 2: In a medium bowl, whisk together the whole eggs, egg whites, granulated garlic, onion powder, salt, and pepper until everything is combined.

Step 3: Cook the steam-in-bag spinach according to the package directions. Once it’s cooked, place it in a mesh strainer and press out as much liquid as possible. This step is important because too much water will make the egg bites soggy.

Step 4: Divide the cooked spinach evenly among the muffin cups. Then add the drained tomatoes and 1 tablespoon of crumbled feta cheese to each cup.

Step 5: Pour the egg mixture evenly into the muffin cups. You want each cup almost full, but not completely to the top because the eggs will puff up a little as they bake. Give each cup a gentle stir to spread everything out.

Step 6: Bake for about 22 minutes, or until the centers are set. The egg bites will puff up in the oven and then settle a little as they cool.

Step 7: Let the egg bites cool for a few minutes. Then run a butter knife around the edges and gently lift them out of the pan. Serve warm or let them cool completely for meal prep.

Variations

One of the reasons I love this egg bites recipe is that once you learn the basic method, you can create dozens of different flavor combinations. Think of the eggs, egg whites, and seasonings as your base, then mix and match vegetables, proteins, and cheeses based on what you have in the refrigerator. Here are a few of my favorite egg bite combinations:

• Western Egg Bites. Ham, peppers, onions, and cheddar cheese. If you love a classic Western omelet, you’ll love this version. The combination of savory ham, sweet peppers, onions, and cheddar cheese creates a hearty breakfast that tastes like something you’d order at a diner.
• Bacon Cheddar Egg Bites. Bacon, green onions, and sharp cheddar cheese. This is a great option if you’re feeding picky eaters because the flavors are familiar and always a crowd-pleaser. The bacon adds a smoky flavor, while the sharp cheddar gives these egg bites a rich, cheesy finish. Gouda cheese is also delicious in this egg bite variation.
• Veggie Egg Bites. Broccoli, mushrooms, peppers, and mozzarella cheese. Packed with vegetables, this variation is perfect if you’re looking for a meatless breakfast that’s still filling and satisfying. I like making these when I have extra vegetables in the refrigerator that need to be used up.
• Southwest Egg Bites. Peppers, black beans, pepper jack cheese, and taco seasoning. These have a little extra kick and are one of my favorite ways to add variety to breakfast meal prep. For even more flavor, serve them with salsa, avocado, or a dollop of Greek yogurt.
• Sausage Breakfast Egg Bites. Breakfast sausage, spinach, and cheddar cheese. This is another kid-friendly variation packed with protein and feels like a complete breakfast in one bite. It’s very similar to my sausage and cheese breakfast burritos but in an egg bite.

Expert Cooking Tips

• Don’t Skip Draining the Spinach. If there’s one tip I want you to remember, it’s this one. After cooking the spinach, squeeze out as much liquid as possible before adding it to the muffin cups. Too much moisture can make the egg bites watery and prevent them from setting properly.
• Spray the Muffin Pan Generously. Egg bites love to stick. Even if you’re using a nonstick muffin pan, I recommend coating each cup well with cooking spray. It makes removing the egg bites much easier and helps with cleanup too.
• Use a Combination of Whole Eggs and Egg Whites. I love using a mix of whole eggs and egg whites because it reduces the fat and calories but still packs in the protein. 
• Drain the Tomatoes Well. The tomatoes add great flavor, but they also contain a lot of liquid. Be sure to drain them thoroughly before adding them to the muffin cups. This simple step helps prevent soggy egg bites.
• Don’t Overfill the Muffin Cups. Fill each muffin cup almost to the top, but not all the way. The eggs will puff up as they bake and then settle as they cool.
• Let the Egg Bites Cool Before Removing. I know it’s tempting to pull them out right away, but letting them cool for 5-10 minutes makes them much easier to remove from the pan. Run a butter knife around the edges and gently lift them out.
• Don’t Overbake. Overbaked egg bites can become rubbery. Start checking them around 20 minutes. They’re done when the centers are set and no longer jiggle when you gently shake the pan.
• Make a Double Batch. These disappear quickly in my house. If you’re meal prepping for the week or feeding a family, consider making two batches at once. The extra egg bites freeze beautifully and make busy mornings so much easier. I give more make-ahead tips below.

Servings Suggestions

We typically make these Greek Egg Bites as a quick grab-and-go breakfast for busy weekday mornings. I’ll warm up a couple and head out the door, or enjoy them with a cup of coffee before starting my day.

When I have a little more time, I like to pair them with other breakfast options. Some of my favorite pairings are:

• A small yogurt bowl with fruit and granola
• Overnight oats
• A bowl of oatmeal
• Fresh fruit
• Whole grain toast
• A healthy smoothie recipe

They’re especially great alongside smoothies because the extra protein from the egg bites helps keep me full longer.

These egg bites also work really well on a brunch table. Since they’re made ahead and served in individual portions, guests can easily grab one or two while filling their plate with other breakfast favorites.

If I’m hosting brunch, I’ll often serve them with fresh fruit salad, yogurt parfaits, overnight oats, breakfast potatoes, muffins, and smoothies. It’s an easy way to offer a variety of breakfast options without spending the entire morning cooking.

Make-Ahead Tips

One of the reasons I love this egg bites recipe so much is that it’s perfect for meal prep. A single batch takes less than an hour to make and gives you several high-protein breakfasts ready to go for the week.

Make Them on Sunday for Easy Weekday Breakfasts. This is one of my favorite Sunday meal prep recipes. I’ll bake a batch, let them cool, and store them in the refrigerator so breakfast is ready all week long. Having these egg bites waiting in the fridge makes it much easier to avoid skipping breakfast or making a last-minute drive-thru run on busy mornings.

Store in the Refrigerator. After the egg bites cool completely, transfer them to an airtight container and store them in the refrigerator for up to 4 days.

I usually store mine in glass meal prep containers because they’re durable, easy to stack, and help keep meal prep organized throughout the week. Here are my favorite glass meal prep containers for meal prep.

When you’re ready to eat, warm 1-2 egg bites in the microwave for 20-30 seconds or until heated through. I like pairing them with fresh fruit, overnight oats, or a smoothie for a quick and satisfying breakfast.

Freeze for Future Breakfasts. These Greek egg bites freeze surprisingly well. Let them cool completely, then place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or freezer-safe container.

You can also wrap each cooled egg bite individually in plastic wrap before placing them into a freezer bag. This makes it easy to grab one or two at a time for a quick breakfast.

Reheat From Frozen. For the best texture, thaw the egg bites overnight in the refrigerator before reheating. If you’re in a hurry, you can also microwave them directly from frozen. Just add an extra 30-60 seconds to the reheating time.

Check out my breakfast freezer meals post for more breakfast ideas for the freezer.

FAQS

More Make-Ahead Breakfast Recipes

If you enjoy these Greek Egg Bites, here are a few more make-ahead healthy breakfast recipes to add to your meal prep routine:

• Strawberry Banana Overnight Oats
• Greek Quinoa Breakfast Bowl
• Greek Yogurt Bowl
• Vegetarian Breakfast Burrito
• Protein Overnight Oats

Did You Make These Greek Egg Bites?

I’d love to hear how they turned out! Leave a comment and rating below and let me know if you made them as written or added your own twist.