Description
Delightful Mediterranean Egg Bites baked in a mini muffin tin, packed with bell peppers, spinach, olives, and feta cheese. These savory, protein-rich bites make a perfect breakfast or snack that's easy to prepare and perfect for meal prepping.
Ingredients
Vegetables & Cheese
- 1/3 cup bell peppers (red and yellow, diced)
- 1/4 cup white onion (diced)
- 2 teaspoons garlic (minced)
- 1/2 cup spinach (chopped)
- 1/4 cup olives (sliced)
- 1/4 cup feta cheese
- Extra feta cheese for garnish (optional)
- Chopped parsley for garnish (optional)
Egg Mixture
- 6 large eggs
- 1 1/2 tablespoons milk
- Salt and pepper to taste
Others
- 1/2 tablespoon olive oil
- Non-stick cooking spray for muffin tin
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a mini muffin tin pan with non-stick cooking spray to ensure easy removal of the egg bites.
- Cook Vegetables: Heat 1/2 tablespoon of olive oil in a small skillet over medium heat. Add the diced bell peppers, white onion, and minced garlic. Cook for about 2 minutes until the vegetables soften and release their aroma.
- Wilt Spinach and Combine: Stir in the chopped spinach and cook for an additional 1 minute until wilted. Remove the skillet from heat and mix in the sliced olives to combine all the Mediterranean flavors.
- Assemble Egg Bites: Evenly divide the cooked vegetable mixture among the mini muffin cups. Sprinkle the 1/4 cup of feta cheese over the vegetable base in each cup for a creamy, tangy addition.
- Prepare Egg Mixture: In a medium bowl or a 4-cup measuring cup with a spout, whisk together the 6 large eggs, 1 1/2 tablespoons of milk, salt, and pepper until well combined and slightly frothy.
- Fill Muffin Tin: Carefully pour the egg mixture over the vegetables and feta in each muffin cup, filling approximately 3/4 full to allow room for the egg bites to rise while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes or until the egg bites are fully set and lightly golden on top, indicating they are cooked through.
- Cool and Garnish: Remove the egg bites from the oven and let them cool for 5 minutes to firm up. Optionally, garnish with extra feta cheese and freshly chopped parsley before serving for added flavor and presentation.
Notes
- Use fresh vegetables for the best flavor and texture.
- The egg bites can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- If you prefer a creamier texture, substitute milk with half-and-half or cream.
- Mini muffin tins work best to create perfectly portioned bites.
- Feel free to customize with other Mediterranean ingredients like sun-dried tomatoes or artichoke hearts.
