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Overhead view of spinach feta egg bites with crumbled feta and green onions arranged on a matte black plate over a dark rustic wood table.

Spinach Feta Egg Bites

Nesting Lane
Spinach Feta Egg Bites are an easy make-ahead breakfast with eggs, spinach, cottage cheese, and Mediterranean-inspired flavor.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Course Breakfast
Cuisine Mediterranean-Inspired
Servings 6

Equipment

Large Skillet
Standard 12-cup muffin pan
Large Mixing Bowl
Whisk
Cutting Board
Sharp Knife
Wooden Spoon

Ingredients
 

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

Serving Size: 2 Egg Bites
Approximately 3 WW Points (Check official WW App for exact points)

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

Calories: 195kcalCarbohydrates: 5gProtein: 22gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 260mgSodium: 505mgPotassium: 245mgFiber: 1gSugar: 2gVitamin A: 2600IUVitamin C: 6mgCalcium: 83mgIron: 2mg
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