These egg muffins are inspired from the savory Greek pastry spanakopita, a savory pie loaded with spinach, creamy feta, fresh parsley, and mint. For this easy egg bite recipe, I keep the same delicious flavor but skip the phyllo crust. It’s a gluten free, high protein, make-head breakfast that’s super satisfying!
Just like my egg muffins with chicken and veggies, these spanakopita-inspired egg bites use simple ingredients and take about 30 minutes to make. What’s best, you can make them ahead of time and store in your fridge or freezer for a packable breakfast at a moment’s notice.
Take it from me, having egg muffins ready to go will make getting out of bed that much easier! Packed with protein and nutrient-dense spinach, they’re a great power breakfast to kickstart your day. This recipe is so well loved by my family that I put it in my cookbook.
But what I love most about this light and airy egg muffin recipe is the flavor-packed combination of fresh herbs, tangy feta cheese, and rich eggs. It’s a savory, satisfying breakfast that will keep you full until lunchtime without weighing you down.
Table of Contents
Ingredients for Spanakopita Egg Muffins
These egg muffins have a distinctly Greek flavor that make them feel like a special treat, but they’re made with all standard grocery store ingredients you can find just about anywhere. You’ll need:
- Extra virgin olive oil: Prevents the muffins from sticking. Use a high quality extra virgin variety for the best flavor.
- Eggs: I use large eggs when I made these.
- Seasonings: These egg muffins are seasoned fairly simply to let the fresh herbs do most of the talking. You’ll need dried oregano, sweet paprika, ground black pepper, and kosher salt.
- Baking powder: Creates small air pockets to create a light, airy texture.
- Frozen spinach: A great way to pack in loads of spinach with little effort (just make sure it’s thawed and squeezed dry). If you’d like to substitute with fresh spinach, cook down about 1 pound, stirring with a dash of olive oil, until wilted.
- Onion: I like the sweetness of yellow onion, and about 1/2 of a small one was enough to add a layer of flavor without overpowering the recipe. You can substitute with 1 shallot, sliced green onions, or a about 1/2 cup of white onion if you’d like.
- Fresh herbs: A generous amount of fresh parsley and mint brings the super herbaceous and refreshing quality that’s made spanakopita so loved for generations. Don’t skip it!
- Garlic: I used a fairly generous amount–3 large cloves–since I love garlic. By all means, adjust to your preferences.
- Feta: Use a whole block of feta preserved in brine. The quality and flavor is so much better than precrumbled feta.
How to Make this Easy Egg Bites Recipe
These egg muffins are a whisk together and throw everything in a tin situation: it really doesn’t get much easier. There are just 3 steps:
- Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Generously brush the bottom and sides of a muffin tin with olive oil. Drain and wring out 6 ounces of frozen chopped spinach.
- Make the batter. In a medium bowl with a spout, combine 12 eggs, 1 1/2 teaspoons oregano, 3/4 teaspoon each black pepper and paprika, 1/4 teaspoon baking powder, and a big pinch of kosher salt. Whisk well, then add the spinach, 3/4 of an onion, chopped, 1 1/4 cups chopped parsley parsley, 1/4 cup chopped mint, and 4 minced large garlic cloves. Crumble in 6 ounces of feta and whisk until the mixture is well combined.
- Bake and enjoy. Pour the batter to fill each muffin cup about three fourths of the way (make sure you leave enough room for rising). Bake until the eggs are fully set, 25 to 30 minutes. Let cool briefly, then run a butter knife around the edge of each muffin to loosen. Remove from the pan and serve, or store for later.
How to Store and Reheat Egg Muffins
These egg muffins are a great way to meal prep healthy breakfasts for the week. To store, bake and cool completely. Store them in a sealable glass container or ziplock bag for up to 4 days. To freeze, wrap each muffin individually in foil and freeze for up to 2 months. Thaw them overnight in your refrigerator.
To reheat, be careful not to overdo it or the eggs can become rubbery. You have two options:
- In the oven: Wrap them individually in foil (not too tightly) and heat in a 300°F oven until warmed through.
- In the microwave: Remove any foil and microwave on low they need only 15 to 20 seconds (if they are frozen, they may take 60 seconds).
How to Thaw Frozen Spinach
You have three options to thaw frozen spinach for this egg bites recipe: in the refrigerator, in the microwave, or in a bowl of water. (Simply thawing spinach at room temperature is not food safe past 2 hours.)
- In your refrigerator: This is the easiest method, you just need to plan ahead. Keep the spinach in its package and transfer it to the refrigerator to thaw for a few hours (or overnight).
- In water: Make sure the bag is sealed or transfer the frozen spinach to a sealable bag. Submerge the bag in cold water until the spinach has thawed (about an hour or so).
- In the microwave: Place the frozen spinach in a microwave safe bowl and use the defrost or low setting. Microwave in bursts, stirring between each interval, until the spinach is no longer frozen.
What to Serve With Egg Muffins
This egg bites recipe is perfect for meal prepping quick, easy, and heathy breakfasts or lunches all week. Serve with fruit like this Winter Fruit Salad with apples and oranges or this summery Fruit Salad that celebrates strawberries, blackberries and raspberries when they are at their best.
If it’s tomato season, the freshness of a simple Mediterranean Cucumber Tomato Salad is a refreshing side to the rich and savory eggs. That’s right: Salad for breakfast is part of the Mediterranean way! I can’t think of a more beautiful way to treat yourself first thing in the morning than with a delicious and nutritious meal.
Enjoy with your morning coffee, or a nice cup of Mint Tea.
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Spanakopita Egg Muffins (Easy Egg Bite Recipe!)
Ingredients
- Extra virgin olive oil
- 12 large eggs
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon sweet paprika
- 1/4 teaspoon baking powder
- Kosher salt
- 1 9-ounce package frozen chopped spinach, thawed and completely drained (wring out any water)
- 3/4 small yellow onion finely chopped (about 3/4 cup)
- 1 1/4 cup roughly chopped parsley leaves and tender stems
- 1/4 cup chopped mint leaves
- 4 large garlic cloves minced
- 1 6-ounce block feta cheese, crumbled (about 1 cup)
Instructions
- Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Generously brush the bottom and sides of a muffin tin with olive oil.
- Make the batter. In a medium bowl with a spout, combine the eggs, oregano, black pepper, paprika, baking powder, and a pinch of salt. Whisk well, then add the spinach, onion, parsley, mint, garlic, and feta. Whisk until the mixture is well blended.
- Bake and enjoy. Pour the batter to fill each muffin cup about three fourths of the way (make sure you leave enough room for rising). Bake until the eggs are fully set, 25 to 30 minutes. Let cool briefly, then run a butter knife around the edge of each muffin to loosen. Remove from the pan and serve, or store for later.
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Notes
- To get ahead: If you’re not planning to serve the egg muffins immediately, bake, cool, and store them in a sealable glass container or ziplock bag. They’ll keep in the fridge for up to 4 days. Or, you can individually wrap them in foil and freeze them for up to 2 months, then thaw them overnight in your refrigerator.
- To reheat: Be careful not to overdo it or they may turn rubbery. You have two options:
- In the oven: Wrap them individually in foil (not too tightly) and heat in a 300°F oven until warmed through.
- In the microwave: Remove any foil and microwave on low they need only 15 to 20 seconds (if they are frozen, they may take 60 seconds).
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I’d like to make these with egg whites. Wondering about the cooking time? I don’t want the whites to turn out rubbery.
I absolutely love your recipes.
Hi, Anita! We’ve never tested this recipe with egg whites, so it’s hard to advise on an exact time. I did a little research, and I think it would still work to cook them at 350 degrees F, just start checking them for doneness earlier…. around the 20 minute mark. If you give this a try, please stop back and share your thoughts! We’d love to know how it worked out!
This looks delicious! Have you tried using fresh spinach without wilting? I wonder what happens I I just chop the fresh spinach and add to egg mixture.
Hi, Fernanada. We have not tried using fresh spinach without wilting it first. If you decide to experiment a bit and give it a try yourself, please stop back and let us know how it went!