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Spinach & Feta Egg Bites Recipe

Spinach and feta egg bites cooked in muffin tins and served on a plate.
Spinach & Feta Egg Bites

Start your day right with these delightful Spinach and Feta Egg Bites! Ideal for busy mornings, this quick and healthy breakfast option can be prepared in just 30 minutes and reheated in a flash, making it perfect for your on-the-go lifestyle. Whether you're rushing to work, school, or managing your family's morning routine, these savory egg bites are a deliciously convenient solution. Packed with protein and flavor, give your mornings the nutritious boost they deserve with this simple yet satisfying recipe!

Spinach & Feta Egg Bites Recipe:



·        Extra virgin olive oil (for coating the muffin tins)

·        12 large eggs

·        1 ½ teaspoons dried oregano

·        ¾ teaspoon ground pepper

·        ¾ teaspoon Antonio’s Paprika

·        ¼ teaspoon baking powder

·        Salt

·        1 9-oz package of frozen, chopped spinach, thawed, and completely drained

·        ¾ cup chopped white onion

·        1 ¼ cup chopped parsley leaves and tender stems

·        4 large garlic cloves minced

·        1 7-oz block Hoto’s Feta Cheese, crumbled


·        Preheat the oven to 350° F

·        Coat the muffin tins with olive oil

·        In a mixing bowl, whisk together the eggs, oregano, black pepper, Antonio’s paprika, baking powder, and a pinch of salt

·        Add in the spinach, onion, parsley, garlic, and Hoto's feta and whisk until all is combined

·        Pour or scoop the batter into each muffin cup, leaving some room at the top for rising

·        Bake for 25-30 minutes, or until the eggs are fully set

·        Let cool, then run a butter knife around the edges of each muffin to loosen. Remove and serve.

To reheat: microwave on low for roughly 30 seconds

Spinach and feta egg bites cooked in a muffin tin sheet.

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