Spinach and Feta Breakfast Bites

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An easy breakfast recipe that can be made ahead?
Yes, please!

We hopped into the Test Kitchen to devise a delicious and easy-to-make breakfast bite recipe to help your busy mornings go smoother. The tasty bites can be made ahead and refrigerated or frozen until you are ready to reheat them!

WOT we love about this recipe: We opted to use yogurt instead of milk in the egg mixture, which gives these breakfast bites added flavor and texture.

We also found this ceramic-coated nonstick muffin pan that worked great for this recipe, and we’re sure it will get a lot of use.

Spinach and Feta Breakfast Bites

Servings

Ingredients

10 large eggs
½ cup plain Greek yogurt
2 tbsp olive oil
4-5 green onions chopped, white and green slices divided
5 oz baby spinach
½ cup sliced grape tomatoes
4 oz feta cheese, crumbles
Kosher Salt and black pepper

Instructions

Preheat the oven to 400 degrees. Use a nonstick 12-cup muffin pan or use avocado oil to lightly spray a regular 12-cup muffin pan and set aside.
Heat olive oil in a 10” skillet over medium heat.
Add the white and light green parts of the slice green onions and sauté until softened, about 3 minutes. The very dark green parts will be used before baking the breakfast bites.
Add all the baby spinach to the skillet and toss with the sautéed onions. Season with salt and pepper. Cook until the spinach is just wilted. Remove from heat and set aside.
Add the eggs to a large measuring cup, and whisk until combined. Add the yogurt to the eggs and whisk again until well combined. Set aside.
Evenly divide the green onion and spinach mixture and place a small amount into each of the 12 cups of the muffin pan. Add a few sliced grape tomatoes to each one of the cups, and then add a small amount of feta crumbles to each cup.
Whisk the egg and yogurt mixture one more time and pour enough of the egg mixture to fill each of the muffin cups 2/3rds of the way or about ½ cup of egg mixture into each one of the muffin cups.
Top each one of the muffin cups with a sprinkling of the very green slices of the green onions that were reserved earlier.
Bake in the oven for 15-20 minutes or until the eggs are puffy and a toothpick inserted comes out clean.