Ingredients
Scale
- 8 large eggs
- 1/4 cup plain Greek yogurt (or cottage cheese for extra protein)
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup red bell pepper, finely diced (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray or olive oil
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray. If you have a silicone muffin pan, use it; it makes removing the egg bites much easier. Ensure your spinach is chopped finely so it distributes evenly throughout the mixture.
- In a large mixing bowl, crack the 8 eggs. Add the Greek yogurt, garlic powder, salt, and black pepper. Whisk vigorously until the mixture is completely smooth and the yogurt is fully incorporated. The yogurt is the secret ingredient that makes these bites velvety and prevents them from becoming rubbery.
- Distribute the chopped spinach, diced red peppers, and crumbled feta cheese evenly among the 12 muffin cups. By placing the fillings in the tin first, you ensure every single bite has a perfect ratio of cheese and greens. Pour the egg mixture over the fillings in each cup, filling them about 3/4 of the way to the top.
- Place the muffin tin in the center rack of the oven. Bake for 20 to 25 minutes, or until the eggs are set and the tops are slightly golden. The bites will puff up significantly in the oven but will settle slightly as they cool. Avoid overbaking to keep the texture light and airy.
- Remove the tin from the oven and let the egg bites sit for 5 minutes. Gently run a plastic knife or spatula around the edges to pop them out. Serve them immediately while warm, or let them cool completely on a wire rack before storing them in an airtight container in the refrigerator for up to 4 days.
- Cook Time: 35 minutes