Description

These tender, fluffy egg bites are packed with protein and flavor, offering a convenient, high-protein breakfast solution that can be prepped ahead of time for busy mornings.

Ingredients

Scale

6 large eggs
3 tbsp heavy cream
2 cups fresh spinach, packed
½ cup crumbled feta cheese
1 clove garlic, minced
½ tsp salt
½ tsp black pepper
Butter or coconut oil for greasing

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter or coconut oil and place it on a sheet pan.
In a large bowl, whisk the eggs, heavy cream, salt, and pepper vigorously for 30 seconds until frothy.
Chop the spinach roughly and add it to the egg mixture along with the crumbled feta and minced garlic. Stir gently to distribute.
Divide the mixture evenly among the 12 muffin cups, filling them about ¾ full.
Bake for 20-22 minutes until the eggs are set in the center and slightly puffed, but still jiggle slightly when shaken.
Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

Ensure spinach is dry to prevent watery bites. Whisk eggs well to incorporate air for fluffiness. Do not overbake to avoid dryness. Grease the pan thoroughly to prevent sticking. Can be frozen and reheated in the microwave for 30 seconds.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 egg bite
Calories: 85
Sugar: 1
Sodium: 180
Fat: 6
Saturated Fat: 3
Carbohydrates: 1
Fiber: 0.5
Protein: 6

Keywords: egg bites, sheet pan breakfast, meal prep, high protein, spinach and feta, make ahead breakfast, healthy breakfast