High Protein / Weight Watchers Friendly
Spinach Feta Egg Bites are one of those breakfasts that make busy mornings a whole lot easier.
Bake a batch, stash them in the fridge, and breakfast is basically handled for the next few days.
There’s plenty of spinach but it cooks down before going into the egg mixture, so you don’t end up with huge leafy pieces in every bite.
Feta gives them a salty, tangy edge, and the green onions add just enough extra flavor without taking over. Cottage cheese goes right into the eggs and helps give the bites a softer texture.
These work well for breakfast meal prep, but they’re also handy when you need something quick between meals. Two egg bites make one serving, and they reheat fast.
Definitely worth keeping around when mornings tend to get away from you.
Why You’ll Love This Spinach Feta Egg Bites Recipe
Breakfast Is Already Waiting
Make all 12 at once and refrigerate the extras. Two egg bites make a serving, so one batch covers six breakfasts or snacks.
Plenty of Spinach Without Huge Pieces
Four cups sounds like a lot, but fresh spinach shrinks quickly in the skillet. Chopping it first keeps the finished egg bites easy to eat.
Feta Keeps Them Interesting
The feta gives these a salty, slightly tangy flavor that works really well with spinach and oregano. No extra sauce needed.
Easy to Portion
A standard muffin pan handles all 12 egg bites at once. A large mixing bowl also gives you enough room to mix everything without making a mess.
Ingredient Substitutions
Fresh Spinach
Frozen chopped spinach can work. Thaw it completely and squeeze out as much water as possible before adding it to the egg mixture.
Reduced-Fat Feta
Regular feta can be used in the same amount. It will make the egg bites a little richer.
Green Onions
Finely chopped chives are an easy swap if that’s what you have.
Low-Fat Cottage Cheese
Nonfat or full-fat cottage cheese can be substituted in the same amount. The texture and nutrition will change slightly.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Shop the look
Matte Black Stoneware Dinnerware
Love the dark plates and bowls in our recipe photos? This matte black stoneware set gives you the same simple, modern look at home.
Spinach Feta Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- nonstick cooking spray
- 1 teaspoon olive oil
- 4 cups fresh baby spinach finely chopped
- 8 large eggs
- 1 cup liquid egg whites
- 1 cup low-fat cottage cheese
- ¾ cup reduced-fat feta cheese crumbled
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 2 tablespoon green onions finely chopped
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with cooking spray.
- Heat the olive oil in a large skillet over medium heat.
- Add the spinach and cook for 2 to 3 minutes, stirring often, until wilted.
- Remove the skillet from the heat and let the spinach cool slightly.
- Add the eggs, egg whites, cottage cheese, garlic powder, oregano, and black pepper to a large mixing bowl. Whisk until well blended.
- Add the spinach, feta cheese, and green onions. Stir until evenly mixed.
- Divide the egg mixture evenly among the 12 prepared muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Let the egg bites cool in the pan for 5 minutes.
- Run a thin knife around the edges of each egg bite. Remove the egg bites from the muffin pan.
Notes
Tips and Tricks
Drain off extra moisture – Spinach holds a surprising amount of water. If there’s liquid sitting in the skillet after cooking, drain it before mixing the spinach into the eggs. Don’t overbake – Pull the egg bites from the oven once the centers are set. Baking too long can make them rubbery. Let them rest – Those 5 minutes in the muffin pan help the egg bites firm up enough to remove cleanly. Expect some puffing – Egg bites may rise in the oven and settle slightly as they cool. That’s normal.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze the cooled egg bites in a freezer-safe container for up to 2 months. Separate layers with parchment paper if needed. Microwave – Reheat refrigerated egg bites for about 30 to 45 seconds, adding more time if needed. From frozen – Thaw overnight in the refrigerator for more even reheating, then microwave until hot.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- Spinach Feta Egg Bites
- Apple Cranberry Pecan Salad
- Chicken Fajita Stuffed Sweet Potatoes
- Hot Honey Chickpea Sweet Potato Bowl
- Breakfast Burrito Egg Bites
