Mediterranean Egg Bites In Muffin Tins
Mediterranean egg bites in muffin tins are the perfect breakfast for busy mornings when you need something quick, easy, and delicious. They’re warm, fluffy, and filled with your favorite ingredients like cheese, veggies, or even bits of bacon. Plus, they’re small enough to grab and eat on the go!
What makes these egg bites so great is how simple they are to make. With just eggs, a little milk, and a few mix-ins, you can whip up a batch in no time. Baking them in a muffin tin means you’ll have plenty to share or save for later.
Great Reasons You Will Want to Make These Egg Bites In Muffin Tins
These egg bites are a lifesaver on busy mornings! Quick to make, easy to grab, and packed with Mediterranean flavors. They are perfect for meal prep, so you’ll always have a tasty breakfast ready to go!
- Savory delight: These Mediterranean-themed egg bites are bursting with flavor, like creamy feta cheese, sautéed veggies, and olivess.
- Absolutely beginner-friendly: If you can crack an egg and stir, you’ve got this healthy breakfast recipe down. No fancy tools or techniques are required. You just mix, pour, and bake.
- Ready in 27 minutes: You can prep and bake these homemade egg bites in under 30 minutes. Since they store well in the fridge or freezer, they’re a huge time-saver for the rest of your week.
- Affordable: This recipe uses simple ingredients you probably already have at home, like eggs, milk, and veggies.
- Easy Cleanup: Cleanup is even a breeze when you spray your muffin tin generously with nonstick spray or use silicone liners. For easy pouring, you can also whisk the eggs in a measuring cup.
- Customizable: Swap regular milk for almond milk or oat milk to make this dairy-free, or add some bits of bacon for an extra flavor boost. The possibilities are endless!
Here’s Your Grocery List For Egg Bites In Muffin Tins
Here’s a quick overview of what you’ll need. For exact measurements, see the recipe card at the bottom of this post.
- Eggs: You’ll want large eggs to ensure a fluffy, tender texture. If you can, go for organic or free-range to achieve a better flavor and nutritional value.
- Bell peppers: Choose bell peppers that feel firm and have smooth skin. Any color works, red, yellow, or green. To prepare, wash, cut, remove the seeds and stems, and dice into small pieces.
- Spinach: Look for fresh spinach with vibrant green leaves and no wilting. Baby spinach is a great choice for this recipe since it cooks quickly. Wash and pat dry with paper towels before use.
- Olives: Whether green or black, choose pitted olives for a quicker prep process. Slice them into smaller pieces.
- White onion: Look for firm, dry white onions with no sprouting or soft spots. To prepare, peel and dice into small, bite-sized pieces.
- Garlic: Go for fresh garlic bulbs with firm cloves and no signs of sprouting. Peel and mince the garlic before use.
- Feta cheese: For best results, use block feta rather than crumble. High-quality, brined feta provides the most authentic taste. Crumble the feta yourself.
- Milk: You can use whole milk for a richer flavor or any plant-based milk (like almond, oat, or soy) if you prefer a dairy-free option. Just make sure it’s unsweetened.
- Olive oil: Choose extra virgin olive oil for its robust flavor.
Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Before You Get Started
How To Make Egg Bites In Muffin Tins
Step 1: Preheat Your Oven And Saute Aromatics
Start by preheating your oven to 350 degrees Fahrenheit. While it’s heating up, grab a mini muffin tin and give it a light coating of non-stick cooking spray. This will make sure your egg bites pop out easily once they’re baked—no sticking or tearing!
In a small skillet, heat about a tablespoon of olive oil over medium heat. Once the oil is warm, toss in your diced bell peppers, onion, and garlic. Let them cook for about 2 minutes, stirring occasionally, until they start to soften and smell amazing.
Step 2: Add Spinach And Olives
Next, stir in your chopped spinach. It only takes about a minute for the spinach to wilt down. Once it’s done, remove the skillet from the heat and mix in the sliced olives. This combination will give your egg bites a savory, veggie-packed punch of flavor.
Step 3: Assemble The Veggie Mixture
Divide the cooked veggie mixture evenly among the cups in your muffin tin. Don’t worry about being perfect; just aim for each cup to have a nice balance of veggies.
Pro Tip: A tablespoon or small cookie scoop works wonders for evenly distributing the veggie mixture without making a mess.
Step 4: Add Feta Cheese
Once the veggies are in, sprinkle a little crumbled feta cheese over each cup. This adds a tangy, creamy touch that pairs perfectly with the eggs.
Pro tip: After sprinkling the feta, lightly press it down with a spoon to ensure it’s nestled into the veggies. This helps it blend beautifully with eggs as they bake.
Step 5: Prepare And Pour The Egg Mixture
In a 4-cup measuring cup (or a bowl with a spout), whisk together your eggs, milk, a pinch of salt, and a bit of black pepper. The spout makes pouring much easier and less messy!
Pro Tip: You can do all the steps above and pop everything in the fridge the night before. Then in the morning, pour the egg mixture and bake.
Once you’re ready, carefully pour the egg mixture over the veggies in the muffin tin. Fill each cup about ¾ full—this leaves room for the eggs to puff up a little as they bake.
Step 6: Bake And Garnish
Once done, pop the muffin tin into your preheated oven and bake for about 20 minutes, or until the egg bites are set and have a light golden color on top. You can check them by giving the pan a gentle jiggle. If they look firm and don’t wiggle in the center, they’re ready!
When your egg bites are ready, remove them from the oven and let them cool for about 5 minutes. This helps them firm up a bit more and makes it even easier to remove them from the muffin pan. For an extra touch, sprinkle a little more crumbled feta top before serving.
Step 7 : Baking or Cooking Instructions
When your egg bites are ready, remove them from the oven and let them cool for about 5 minutes. This helps them firm up a bit more and makes it even easier to remove them from the muffin pan. For an extra touch, sprinkle a little more crumbled feta top before serving.
Tips and Variations
- To make this recipe vegetarian and dairy-free, use unsweetened plant-based milk and swap the feta cheese for a dairy-free alternative or sprinkle nutritional yeast for a cheesy flavor.
- If you’re not a fan of olives, leave them out or use sun-dried tomatoes, capers, or finely chopped artichokes for a Mediterranean twist.
- Add chopped fresh basil, dill, or cilantro for brightness. For a smoky flavor, mix in smoked paprika.
- Toss in cooked, diced turkey, chicken, or tofu crumbles for a protein boost.
- Add cooked, crumbled chicken breakfast sausage or oven-baked chopped bacon for a heartier bite.
My Favorite Tools For Making Egg Bites In Muffin Tins
Buy Now → Storage And Reheating Instructions
Store your leftover egg bites in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months. To freeze, simply arrange the egg bites in a single layer on a baking sheet, then transfer to a ziplock bag or airtight container.
When you’re ready to serve, simply pop them in the microwave for about 45 seconds or longer if you’re reheating them from frozen. You can also put a little extra crispiness in the oven at 350 degrees Fahrenheit for about 10 minutes.
Frequently Asked Questions
Getting egg bites out of a muffin tin can be tricky, but here are some tips to make it easier:
Use a silicone muffin tin: Silicone is naturally nonstick, making egg bites easy to pop out without breaking. Simply press gently from the bottom, and they should slide right out.
If using a metal muffin tin, grease it well with nonstick spray, butter, or oil before adding the egg mixture. Let the egg bites cool for a few minutes after baking, then run a butter knife around the edges to loosen them.
Use a spoon or offset spatula: Gently slide a spoon under each egg bite and lift it out carefully to avoid breaking them.
Let them cool slightly: Egg bites firm up as they cool, making them easier to remove. If they stick, place the tin in the fridge for 10 minutes to help them release.
Yes, you can use cupcake liners for egg bites, but there are a few things to keep in mind:
Silicone liners work best because they prevent sticking and make removal easy. Paper liners tend to stick to the eggs, even when sprayed with oil.
If using paper liners, spray them generously with nonstick cooking spray to help prevent sticking.
Consider greasing a muffin tin instead if you don’t have silicone liners. This gives the egg bites a nice shape and makes cleanup easier.
Serving Ideas
Make It A Meal: Serve a well-rounded breakfast by pairing these egg bites with 7 Up Biscuits, which are soft, buttery, and slightly sweet, perfect for spreading with butter or drizzling with honey. Complete the meal with Maple Chicken Breakfast Sausage, a deliciously balanced blend of savory and sweet that complements the richness of the egg bites and the flakiness of the biscuits. This trio makes for a satisfying and flavorful breakfast that’s easy to prepare and perfect for any morning.
Similar Recipes: If you love egg bites, try our other recipes, like Bacon And Tomato Egg Bites, Starbucks Egg Bites, and Cottage Cheese Egg Bites.
Make-Ahead Tip: To prepare this recipe ahead of time, combine the egg mixture and vegetables the night before and refrigerate. In the morning, pour the egg mixture into muffin tins and bake. Alternatively, you can bake the egg bites and store them in the refrigerator or freezer for quick and easy reheating later.
Mediterranean Egg Bites In Muffin Tin
Ingredients
- 1/2 tablespoon olive oil
- 1/3 cup bell peppers diced (red and yellow)
- 1/4 cup white onion diced
- 2 teaspoons garlic minced
- 1/2 cup spinach chopped
- 1/4 cup olives sliced
- 1/4 cup feta cheese
- 6 eggs large
- 1 1/2 tablespoons milk
- Salt and pepper to taste
- Optional: Extra feta and chopped parsley for garnish
Instructions
Preheat Oven
- Set the oven to 350°F (175°C) and lightly spray a mini muffin tin pan with non-stick cooking spray.
Cook Vegetables
- Heat olive oil in a small skillet over medium heat.1/2 tablespoon olive oil
- Add diced bell peppers, onion, and garlic. Cook for 2 minutes until softened.1/3 cup bell peppers, 1/4 cup white onion, 2 teaspoons garlic
- Stir in chopped spinach and cook for 1 more minute until wilted.1/2 cup spinach
- Remove from heat and stir in the sliced olives.1/4 cup olives
Assemble Egg Bites
- Evenly divide the vegetable mixture among the mini muffin cups.
- Sprinkle feta cheese over the veggies.1/4 cup feta cheese
Prepare Egg Mixture
- In a 4 cup measuring cup with a spout, whisk together the eggs, milk, salt, and pepper.6 eggs, 1 1/2 tablespoons milk, Salt and pepper
- Carefully pour the egg mixture over the vegetables, filling each muffin cup about 3/4 full.
Bake
- Place the muffin pan in the oven and bake for 20 minutes, or until the egg bites are set and lightly golden on top.
Garnish and Serve
- Remove the egg bites from the oven and let them cool for 5 minutes.
- Garnish with extra feta cheese and chopped olives if desired.Optional: Extra feta and chopped parsley for garnish
Notes
- To make this recipe vegetarian and dairy-free, use unsweetened plant-based milk and swap the feta cheese for a dairy-free alternative or sprinkle nutritional yeast for a cheesy flavor.
- If you’re not a fan of olives, leave them out or use sun-dried tomatoes, capers, or finely chopped artichokes for a Mediterranean twist.
- Add chopped fresh basil, dill, or cilantro for brightness. For a smoky flavor, mix in smoked paprika.
- Toss in cooked, diced turkey, chicken, or tofu crumbles for a protein boost.
- Add cooked, crumbled chicken breakfast sausage or oven-baked chopped bacon for a heartier bite.
