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5.0 from 63 votes

Spanakopita Egg Muffins (Easy Egg Bite Recipe!)

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 Time
5 mins
Cook Time
5 mins
Servings: 6
Calories: 1389 kcal
Course: Breakfast , Lunch
Cuisine: American-Mediterranean Fusion

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Notes

  • 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. 
  • Be careful not to overdo it or they may turn rubbery. You have two options:
  • Wrap them individually in foil (not too tightly) and heat in a 300°F oven until warmed through.
  • Remove any foil and microwave on low they need only 15 to 20 seconds (if they are frozen, they may take 60 seconds).
  • to browse quality Mediterranean ingredients including
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  • 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).

  • 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 Information

Calories 138.9kcal (7%) Carbohydrates 3.6g (1%) Protein 11.6g (23%) Fat 8.5g (13%) Saturated Fat 2.8g (14%) Polyunsaturated Fat 1.7g Monounsaturated Fat 3.2g Trans Fat 0.03g Cholesterol 327.5mg (109%) Sodium 146.5mg (6%) Potassium 176.2mg (5%) Fiber 0.8g (3%) Sugar 1g (2%) Vitamin A 708.6IU (14%) Vitamin C 2.3mg (3%) Calcium 81.1mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1389

% Daily Value*

Calories 138.9kcal 7%
Carbohydrates 3.6g 1%
Protein 11.6g 23%
Fat 8.5g 13%
Saturated Fat 2.8g 14%
Polyunsaturated Fat 1.7g 10%
Monounsaturated Fat 3.2g 16%
Trans Fat 0.03g 2%
Cholesterol 327.5mg 109%
Sodium 146.5mg 6%
Potassium 176.2mg 4%
Fiber 0.8g 3%
Sugar 1g 2%
Vitamin A 708.6IU 14%
Vitamin C 2.3mg 3%
Calcium 81.1mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.