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!

Two spanakopita egg muffins on a plate with a fork and a cup of tea in the background.
Photo Credits: Ali Redmond

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
  1. Ingredients for Spanakopita Egg Muffins
  2. How to Make this Easy Egg Bites Recipe
  3. How to Store and Reheat Egg Muffins
  4. How to Thaw Frozen Spinach
  5. What to Serve With Egg Muffins
  6. You’ll Also Like: Healthy Breakfast Recipes 
  7. Spanakopita Egg Muffins (Easy Egg Bite Recipe!) Recipe
Ingredients for Spanakopita egg muffins, including olive oil, eggs, oregano, pepper, paprika, baking powder, salt, parsley, spinach, mint, garlic, and feta cheese.


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 ½ 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 ½ 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.
Overhead shot of Spanakopita egg muffins in a muffin tin, with one muffin on a plate alongside.


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 ½ teaspoons oregano, ¾ teaspoon each black pepper and paprika, ¼ teaspoon baking powder, and a big pinch of kosher salt. Whisk well, then add the spinach, ¾ of an onion, chopped, 1 ¼ cups chopped parsley parsley, ¼ cup chopped mint, and 4 minced large garlic cloves. Crumble in 6 ounces of feta and whisk until the mixture is well combined.Spanakopita egg muffin batter being whisked in a bowl.
  • 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).
close up overhead shot of Spanakopita egg muffins, showing the herbs and spinach.


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.
Overhead shot of Spanakopita egg muffins in a muffin tin, showing the herbs and spinach and golden edges.


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.

You’ll Also Like: Healthy Breakfast Recipes 

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5 from 15 votes

Spanakopita Egg Muffins (Easy Egg Bite Recipe!)

Suzy Karadsheh
Spanakopita egg muffins in a muffin tin, showing the golden edges.
These egg muffins are an easy egg bite recipe inspired from the savory Greek pastry spanakopita, but I skip the phyllo crust for a gluten free, healthy breakfast or high protein snack that’s easy, satisfying and delicious. They freeze and reheat exceptionally well, so they’re a great way to get ahead for busy weekday mornings.
Prep – 5 minutes
Cook – 25 minutes
Cuisine:
American/Mediterranean
Serves – 6
Course:
Breakfast, Lunch

Ingredients
  

  • Extra virgin olive oil
  • 12 large eggs
  • 1 ½ teaspoons dried oregano
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon sweet paprika
  • ¼ teaspoon baking powder
  • Kosher salt
  • 1 9-ounce package frozen chopped spinach, thawed and completely drained (wring out any water)
  • ¾ small yellow onion finely chopped (about ¾ cup)
  • 1 ¼ cup roughly chopped parsley leaves and tender stems
  • ¼ 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.

Video

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).
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 138.9kcalCarbohydrates: 3.6gProtein: 11.6gFat: 8.5gSaturated Fat: 2.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 3.2gTrans Fat: 0.03gCholesterol: 327.5mgSodium: 146.5mgPotassium: 176.2mgFiber: 0.8gSugar: 1gVitamin A: 708.6IUVitamin C: 2.3mgCalcium: 81.1mgIron: 2mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 5 stars
    Better than those frozen egg bites
    I made this recipe with the intention on freezing them and having a to-go option for breakfast at the office. I had a fresh bag of spinach, so I blanched and then patted dry and used as the recipe recommended. The result, delicious! Suzy's recipes are always packed with flavor and fragrant aromas.

  2. 5 stars
    Look easy, healthy and delicious. Does the nutrition guide show for the whole recipe or per serving please.

  3. 5 stars
    Tried this for New Year's Day brunch--we were not disappointed! It was excellent! Added some leftover chopped orange bell peppers and fresh spinach (quick cooled to wilt) and only 8 eggs (because it's all I had). It ended up making 16 egg muffins!! I highly recommend this, as I do all of Suzy's recipes I've tried! I've never been disappointed.

    1. Hi, Erica. We haven't tested this one with all egg whites, but I really don't see why it wouldn't work. If you give it a try, we'd love to hear how they turned out!

  4. This isnt spanakopita, firstly the pita means pie, so there is no pie in here, also spanakopita never has mint or garlic in it. Its dill they use, not mint, and with Feta you don't need garlic. It won't have paprika either. Greek food like spanakopita is basic and has a few ingredients not masses. True spanakopita is actually just spinach & herbs, but its known now as Feta & Spinach, but that should really be spanakotirapita.

    1. Hi, Anna. We realize that this isn't spanakopita. As we mention in the first sentence of the article: "These egg muffins are inspired from the savory Greek pastry spanakopita, a savory pie loaded with spinach, creamy feta, fresh parsley, and mint." This recipe is a fun breakfast dish simply inspired by the flavors of the spanakopita Suzy's family made.

  5. Does this recipe use a mini muffin pan or standard size? Is a serving 1 standard size muffin or 2 mini muffins?

    1. Hi, Barbara! I'm Summer and I work here at The Mediterranean Dish. The muffin tin is standard size and a serving is considered two muffins.

  6. 5 stars
    This looks delicious! I cannot wait to try this recipe. I am assuming that this recipe uses a 12 muffin tin and that a serving size is 2. Is that correct?

    1. Hi, Craig! I'm Summer and I work here at The Mediterranean Dish. You are correct, it uses a 12 muffin tin and a serving size is 2. Enjoy!