Muffin Pan Egg Bites

MUFFIN PAN EGG BITES RECIPE

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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

Ingredients for muffin pan egg bites

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!

Helpful Tools & Ingredients For Muffin Pan Egg Bites

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MUFFIN PAN EGG BITES RECIPE

Recipe by Shawna
5.0 from 1 vote
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

71

kcal

These muffin pan egg bites are not to be missed! They are packed with delicious Mediterranean flavors and are perfect for meal prep.

Cook Mode

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Ingredients

  • 12 eggs

  • 1/2 TSP salt

  • 1/4 TSP pepper

  • 1/4 CUP spinach, chopped

  • 2 TBSP basil, chopped

  • 2 TBSP cilantro, chopped

  • 3 TBSP green onions, chopped

  • 2 TBSP sundried tomatoes, finely chopped

  • 2 TBSP light feta

Directions

  • 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 degrees F for 20-25 minutes or until done.

Recipe Video

YouTube video

Notes

  • The WW points are per serving and this recipe makes 12 servings. One serving is 1 egg bite muffin.
  • WW Points™: 0 points
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

12 servings per container


  • Amount Per ServingCalories71
  • % Daily Value *
  • Total Fat 4.8g 7%
    • Saturated Fat 1.7g 5%
  • Cholesterol 165mg 56%
  • Sodium 195mg 9%
  • Total Carbohydrate 0.8g 0%
    • Dietary Fiber 0.1g 0%
    • Sugars 0.6g
  • Protein 6.3g 12%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    2 Comments

    1. 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!

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