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These muffin pan egg bites are not to be missed! They are packed with delicious Mediterranean flavors and are perfect for meal prep. That means you can make these egg bites ahead of time and enjoy them throughout the week. Also, there’s no excuse to skip breakfast because they are so easy to reheat. There’s nothing not to love about this recipe!
How To Make Egg Bites In A Muffin Pan
To make muffin pan egg bites start by finely chopping the spinach, basil, cilantro, green onions, and sundried tomatoes. After that, whisk 12 eggs with salt and pepper. Then, lightly spray a silicone muffin pan with oil and equally distribute all of the ingredients into each muffin cup. Next, evenly pour the eggs over each individual muffin cup. After that, bake the egg bite muffins and enjoy!
Notes & Tips For Muffin Pan Egg Bites
How Do You Keep Eggs From Sticking To A Muffin Pan?
To prevent eggs from sticking, make sure to lightly spray your muffin pan with olive oil, coconut oil, or avocado oil. Also, we recommend using a non-stick silicone baking pan.
How Long Do Egg Bite Muffins Last In The Fridge?
These muffin pan egg bites are the best because you can make them ahead of time and enjoy them during the week. They will last in the refrigerator for 3-5 days in an airtight container! Egg bites are the perfect easy and delicious breakfast.
How Long Do Muffin Pan Egg Bites Last In The Freezer?
Another bonus is that these egg bites will last up to 3 months in the freezer, making them perfect for meal prep! To freeze them, make sure they have cooled off and place them in a stasher bag or freezer-safe container. We love stasher bags because they are reusable.
Other Easy Breakfast Recipes!
- Healthy Banana Pancakes With Oats
- How To Cook Soft-Boiled to Hard-Boiled Eggs
- Easy Triple Berry Smoothie Bowl
- Ultimate Healthy Chocolate Banana Bread
- Easy and Healthy Banana Bread No Sugar
- Join us on our YouTube channel for recipe videos!
Helpful Tools & Ingredients For Muffin Pan Egg Bites
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MUFFIN PAN EGG BITES RECIPE
Ingredients
- 12 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup spinach, chopped
- 2 tablespoons basil, chopped
- 2 tablespoons cilantro, chopped
- 3 tablespoons green onions, chopped
- 2 tablespoons sun-dried tomatoes, finely chopped
- 2 tablespoons light feta
Instructions
- Finely chop the spinach, basil, cilantro, green onions, and sundried tomatoes.
- Whisk 12 eggs and season them with salt and pepper.
- Lightly spray a silicone muffin pan with olive oil. Equally distribute a little bit of spinach, basil, cilantro, green onions, sundried tomatoes, and feta in each muffin cup.
- Evenly pour the eggs over each individual muffin cup, filling all 12. If you have any leftover ingredients you can sprinkle them on top. Bake the egg bite muffins at 350℉ for 20-25 minutes or until done.
Video
Notes
- Storage: These egg bites are great for meal prep! Store them in an airtight container in the refrigerator for 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much Feta in this recipe? It’s in the directions but not in the ingredient list with an amount.
Sorry about that! There is 2 TBSP of light feta in this recipe. Thanks for letting me know I just added it to the recipe card. I hope you enjoy!