If you’re on the lookout for a delicious, protein-packed breakfast that feels both fancy and effortless, you’re going to love this Egg Bites with Spinach and Cheese Recipe. I absolutely love how these egg bites come out fluffy, cheesy, and loaded with fresh spinach and vibrant tomatoes — perfect to make ahead or whip up on a busy morning. Stick with me, and I’ll share all the tips to get perfect bites every time.
Why You’ll Love This Recipe
- Quick & Easy: This recipe takes less than 30 minutes from start to finish, making mornings so much smoother.
- Versatile & Customizable: You can swap cheeses, add veggies, or adjust seasonings to suit your taste.
- Make-Ahead Friendly: Prepare a batch and enjoy convenient, healthy breakfasts all week long.
- Flavorful & Nutrient-Rich: The spinach and tomatoes add freshness and nutrients, balanced by creamy cheese.
Ingredients You’ll Need
Each ingredient in this Egg Bites with Spinach and Cheese Recipe plays a key role in texture and flavor — mixing creamy, cheesy, and fresh perfectly. When possible, grab fresh veggies and quality cheese to make these egg bites really shine.
- Cooking spray: This helps the egg bites release easily from the muffin tin, so don’t skip it.
- Eggs: The star of the show; I use large eggs for the best structure and fluffiness.
- Shredded cheddar cheese: Sharp cheddar melts beautifully, adding richness and a bit of tang.
- Half-and-half or whole milk: A splash keeps the eggs tender, preventing dryness.
- Salt: Enhances all the flavors — don’t forget this!
- Freshly ground black pepper: Adds a subtle kick and depth.
- Nutmeg (optional): A pinch gives an unexpected warm note, but it’s entirely up to you.
- Diced tomatoes: Adds juicy brightness and moisture.
- Baby spinach: Packed with nutrients and mild in flavor, it blends into the eggs effortlessly.
- Green onions: Provide a fresh, slightly sharp bite that cuts through the richness.
Variations
One of the things I love about this Egg Bites with Spinach and Cheese Recipe is how easy it is to switch up — I like to make it my own depending on what’s in my fridge or what flavors I’m craving.
- Add bacon or sausage: For an extra protein punch and smoky flavor, I sometimes toss in cooked, crumbled bacon or sausage.
- Try different cheeses: Pepper Jack or mozzarella give a different flavor profile that’s just as delicious.
- Swap veggies: I’ve also used bell peppers, mushrooms, or kale instead of (or along with) spinach, especially when I want to change things up.
- Dairy-free version: Use unsweetened almond or oat milk and omit cheese — just increase seasoning a bit to compensate.
How to Make Egg Bites with Spinach and Cheese Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by positioning your oven rack in the center and preheating it to 350°F. Then, give your 12-well muffin tin a generous spray with cooking spray — trust me on this, it’ll make removing the egg bites afterward a breeze!
Step 2: Whisk Together Your Egg Mixture
In a large bowl, whisk the eggs together with shredded cheddar, half-and-half, salt, pepper, and a pinch of nutmeg if you’re feeling fancy. Whisking well is key here because you want everything nicely combined and a little aerated for fluffy bites.
Step 3: Stir in the Veggies
Gently fold in the diced tomatoes, chopped baby spinach, and sliced green onions. If you chop your veggies too finely, they disappear nicely into the egg mixture, giving you little bursts of flavor without giant chunks. I love the balance here — fresh but not overwhelming.
Step 4: Divide & Bake
Carefully pour the mixture evenly into the prepared muffin cups — about 1/4 cup per cup works perfectly. Pop the tray into the oven and bake for 15 to 18 minutes until the egg bites are puffed up, set, and lightly golden around the edges. Heads up: they’ll deflate a bit once out of the oven — that’s totally normal!
Pro Tips for Making Egg Bites with Spinach and Cheese Recipe
- Don’t Overfill Your Muffin Cups: I learned the hard way that filling cups too full makes the egg bites overflow and stick; filling about 1/4 cup keeps them tidy.
- Fresh Veggies Work Best: Frozen spinach can add extra moisture—if you use frozen, squeeze out excess water first.
- Use a Water Bath for Ultra-Creamy Bites: If you’re feeling fancy, set the muffin tin inside a baking dish filled with an inch of hot water to bake gently and get a custardy texture.
- Let Them Cool Before Removing: Give the egg bites 5–10 minutes to cool a bit before popping out for clean edges and less sticking.
How to Serve Egg Bites with Spinach and Cheese Recipe
Garnishes
I like to sprinkle a little extra shredded cheddar or some cracked black pepper on top before serving. A few fresh chives or a dollop of salsa adds a nice pop of color and flavor too. Sometimes, I drizzle a tiny bit of hot sauce for that morning kick.
Side Dishes
Pair these egg bites with something like crispy bacon or a simple mixed greens salad if you want a light lunch or dinner. For breakfast, they go perfectly with toast or fresh fruit to round out the meal.
Creative Ways to Present
For brunch parties, I’ve arranged these egg bites on a pretty platter with little ramekins of avocado slices, cherry tomatoes, and fresh herbs so guests can customize their bites. It’s a colorful and inviting spread that always impresses!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover egg bites in an airtight container in the fridge — they last up to 4 days. This makes for an easy grab-and-go breakfast or snack during the busy workweek.
Freezing
I freeze my egg bites individually on a lined baking sheet before transferring to a freezer bag. This prevents them from sticking together, so you can pull out just what you need. They freeze well for up to 2 months without losing much quality.
Reheating
To reheat, I pop 2 or 3 egg bites in the microwave for about 30–45 seconds depending on power, covered with a damp paper towel to keep them moist. They come out almost as good as fresh, perfect for a speedy breakfast.
FAQs
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Can I use egg whites or a mix instead of whole eggs?
You can absolutely use egg whites or a combination of whole eggs and whites if you prefer lower fat or calories. Just keep in mind that the texture might be slightly less creamy and a bit firmer.
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Can I make these egg bites dairy-free?
Yes! Swap out the shredded cheddar for a dairy-free cheese alternative and use a plant-based milk like unsweetened almond or oat milk instead of half-and-half. Increase seasoning so flavors stay balanced.
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How do I prevent the egg bites from sticking to the muffin tin?
Spraying your muffin tin liberally with cooking spray is crucial. You can also use silicone liners for even easier removal. Also, allow the bites to cool slightly before taking them out.
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Can I add other vegetables or meats?
Definitely! Spinach and cheese are a classic combo, but things like bell peppers, mushrooms, cooked bacon, or sausage are all tasty additions. Just make sure any added ingredients are cooked or finely chopped so they cook evenly with the eggs.
Final Thoughts
This Egg Bites with Spinach and Cheese Recipe has become one of my favorite go-to breakfasts—it’s cozy but packs a punch of nutrition and flavor. Whether you’re meal prepping for busy mornings or simply want something tasty and wholesome, these egg bites won’t disappoint. I hope you enjoy making (and eating!) them as much as my family and I do—they really do make mornings brighter and easier.
Print
Egg Bites with Spinach and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 egg bites (6 to 8 servings)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Protein-Packed Oven Egg Bites are a quick, easy, and nutritious breakfast or snack option. Made with eggs, cheddar cheese, fresh vegetables, and a touch of seasoning, these egg bites are baked to perfection, offering a fluffy, flavorful, and convenient way to fuel your day with protein and vitamins.
Ingredients
Egg Mixture
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1/3 cup half-and-half or whole milk
- 1/4 teaspoon salt
- 1 dash freshly ground black pepper
- 1 pinch nutmeg (optional)
Vegetables
- 2/3 cup diced tomatoes
- 1/2 cup coarsely chopped packed baby spinach
- 1/3 cup thinly sliced green onions
Other
- Cooking spray
Instructions
- Preheat Oven: Position a rack in the center of the oven and heat to 350°F (175°C) to ensure even cooking of the egg bites.
- Prepare Muffin Tin: Spray a 12-well muffin tin generously with cooking spray to prevent the egg bites from sticking.
- Mix Eggs and Dairy: In a large bowl, whisk together the 8 large eggs, 1 cup shredded cheddar cheese, 1/3 cup half-and-half or whole milk, 1/4 teaspoon salt, freshly ground black pepper, and a pinch of nutmeg if using, until the mixture is smooth and fully combined.
- Add Vegetables: Stir in the 2/3 cup diced tomatoes, 1/2 cup chopped baby spinach, and 1/3 cup sliced green onions until evenly incorporated throughout the egg mixture.
- Fill Muffin Cups: Divide the prepared egg mixture evenly among the 12 muffin cups, filling each about 1/4 cup full to allow room for puffing during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, until the egg bites are set, puffed up, and lightly golden on top. The bites will deflate slightly once removed from the oven.
- Serve: Allow the egg bites to cool slightly before removing them from the tin. Serve warm or store for quick, protein-packed meals throughout the week.
Notes
- For a dairy-free version, substitute the half-and-half and cheese with dairy-free alternatives.
- You can customize these egg bites by adding cooked bacon, sausage, or different vegetables like bell peppers or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Reheat in the microwave for 30-45 seconds before serving.
- Using a silicone muffin tin can make removing the egg bites easier.
Nutrition
- Serving Size: 2 egg bites
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 210 mg
