When you crave savoury breakfasts but are pressed for time during your morning routine, you’re likely to skip the egg scramble and opt for something quicker instead. I also always felt that savoury grab-and-go breakfasts were hard to come by, until now. Packed with savoury dill, feta and spinach, these Greek-style egg bites are the perfect high-protein savoury breakfast for busy mornings. Add this recipe to your meal prep menu and enjoy the fruits of your labour all week long.
PrintGreek egg bites
- Prep Time: 5
- Total Time: 25
- Yield: 12 1x
Ingredients
Scale
- 1 1/2 cups frozen chopped spinach, thawed and drained
- 1 green onion, sliced
- 1/4 cup chopped dill
- 3/4 cup crumbled feta
- 6 eggs
- 2 cups liquid egg whites
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Prepare a silicone muffin tray or spray a muffin tin generously with cooking spray.
- In a large bowl, combine the spinach, green onion, dill and crumbled feta. Stir. Divide this mixture among the muffin tins.
- In a large bowl, whisk the eggs, egg whites and salt. Pour over the spinach mixture, filling each tin 3/4 of the way through.
- Bake in preheated oven for 15-18 minutes, until the mixture is set and firm in the middle.
- Serve immediately.
Notes
- Store in an airtight container in the refrigerator up to 3 days and enjoy for breakfast or snack.
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