Spinach and Cheese Breakfast Egg Bites are a great way to power up! They are so quick to make that everyone has time to eat before they go!
Put together a quick and deliciously savory breakfast in less than 30 minutes with Spinach and Cheese Breakfast Egg Bites! Each filling bite is loaded with tender eggs, power-packed spinach, and comforting cheese, and no one is going to want to skip breakfast when this is on the menu!
Fueling Up for the Day
We all know how we feel when we start the day with a good breakfast versus and bad or no breakfast- not super great. We pack so much into our busy days and therefore deserve food that not only tastes great but is great for our bodies because we need these bodies to keep working well to do all the things we want to do! Spinach, Egg, and Cheese Breakfast Bites have a little of everything we need for fueling up and starting the day right, and they’re super easy to grab and go, all of which is a huge win!
Enjoying something a little sweet to go with those savory bites is a great idea, so whip up other quick snacks like Peanut Butter Protein Balls or a Chocolate Peanut Butter Banana Smoothie!
Other Recipes to Serve with Spinach, Egg, and Cheese Breakfast Bites
- These bites don’t only have to be for a busy morning but are also great for brunch, along with Air Fryer Breakfast Potatoes!
- Cheese Danish is also excellent to serve with these little egg bites! They are simple to make but can make a morning feel special!
Ingredients
Eggs: You will need a good number of eggs for this recipe, and if you plan on doubling the recipe, you will need more, so make sure you buy plenty.
Veggies: Spinach is needed for these bites, and fresh is best for this recipe.
Dairy: Both cheddar and parmesan cheese will be used in these egg bites. I recommend milk cheddar cheese to have a nice balance. And grab some milk too. This will help make the eggs fluffy.
How to Make Spinach and Cheese Breakfast Egg Bites
STEP ONE: Preheat the oven to 350 degrees F and grease a muffin tin. Whisk the eggs in a medium bowl, and then add the milk, salt, cheddar cheese, and chopped spinach.
STEP TWO: Fill each muffin well 2/3 of the way full and top with a sprinkling of parmesan cheese.
STEP THREE: Bake the bites for 20-22 minutes or until the eggs are golden brown. Let the bites cool for just a few minutes before taking them out of the pan to enjoy.
Tips for Success
- Be sure to spray your muffin tin well with non-stick spray. If you don’t have any on hand, you could use silicone cupcake liners instead. The bites will pop right out.
- Store your breakfast bites in an airtight container in the fridge for up to five days or in the freezer for 2-3 months.
- These breakfast bites reheat well in the microwave or toaster oven. 10-15 seconds is about what you’ll need if they have been refrigerated, and 20-25 seconds if they are frozen.
How do you keep egg muffins from collapsing?
Egg muffins will puff up quite a bit when they first start cooking and then settle when they are finished cooking or while cooling. Sometimes while cooling, the center deflates, leaving a small to large dip. While the egg bites are still delicious to eat, they simply don’t look as pretty as they could!
There are a couple of things you can do to try to prevent this, such as making sure your oven isn’t too hot. A really hot oven will cause the muffin to really puff and deflate once they are out of the heat, so watch the temp or lower the temp if you know your oven runs hot.
Another thing to watch is don’t overwhip your eggs. You don’t want them too fluffy, and third, let the muffins cool in the tin for a bit before removing them. Sometimes dips happen, but thankfully that doesn’t affect the taste, and these little bites taste amazing no matter what!
What else can I add to these muffins?
There are so many ways to change up these muffins, to not only hit the flavors you like but also to provide variety throughout the week!
Try adding a variety of veggie combinations that you like, such as spinach and tomatoes, mushrooms, onions, and peppers.
Different types of cheese can change the flavor as well, like adding spicy pepper jack cheese or smoked Gouda.
Why not try adding in everyone’s favorite breakfast meat, bacon?! Sprinkling in diced ham or cooked sausage would also be a great protein option.
Try these muffins with your favorite combinations and see what you like best!
More egg-cellent ways to start the day off deliciously!
- Freezer Breakfast Burritos
- Breakfast Ham Casserole
- Ham, Egg and Cheese Breakfast Sliders
- Cheesy Sausage Egg & Hash Brown Cups
- Breakfast Pizza
*This post originally posted on 02/09/2016.
Equipment
Ingredients
- 7 eggs
- ¼ teaspoon salt
- ¼ cup milk
- 1 cup mild cheddar cheese shredded
- 1 cup spinach roughly chopped
- ¾ cup Parmesan cheese shredded
Instructions
- Preheat your oven to 350 degrees F. Grease the cups of a muffin tin with non-stick cooking spray and set aside.
- In a medium bowl, whisk the eggs until evenly combined. Add the salt, milk, cheddar cheese, and spinach and mix well.
- Spoon the egg mixture into the muffin tins, filling each cup about 2/3 full.
- Sprinkle Parmesan cheese over each cup.
- Bake for 20-22 minutes or until the edges become golden and the eggs are set.
- Remove from the oven and carefully remove the egg bites before serving warm.
Robin says
Looks great! Question… are you using a mini muffin tin for these and if not, if I use minis, by how much should I reduce the baking time?
Kaylyn says
I made these yesterday and they are so easy to make. Thanks for sharing the recipe I couldn’t stop eating them.
Sandra says
Can these be made the night before and reheated later in the morning?
Kristi Wheeler says
I love the edition of parmesan, it goes perfectly with the spinach! Thanks so much for the recipe!
rita biffle says
Love this recipe. So so good
Aubrey Cota says
Thank you so much, Rita!
Lisa Tanner says
Just made these this morning and am now a HUGE fan!!! We added tomatoe/spinach/red and green peppers and they turned out so fluffy and the taste was wonderful! Made another batch to put in freezer for the week. Thank you for sharing this.
Aubrey Cota says
Awesome! Thank you, Lisa.
Kassandra says
Hey, thank you for this! We are always looking for ways to live simpler and healthier, and these will improve my mornings immeasurably. I just completed my test run – the only adjustment I made was to pre-sauté two crumbled, mild, italian sausages – as a consequence I reduced the salt to about 1/8 tsp, because the sausage (while delicious) is pretty salty. I put a few little bits in the bottom of each cup, then covered with the egg, spinach, scallion and cheese mixture. I also happen to be one of those egg-loving, cheese-hating weirdos, so I reduced that by about half, using what I had on hand (pre-shredded tex-mex) and “forgot” to add the parm. 🙂 The fam loves cheese, but the chef gets to choose! Anyway, I just tasted and these are amazing! Now, if I can actually freeze and reheat these, I will be in heaven on earth! Thank you again, and happy 2019!
Aubrey Cota says
Thank you so much! They should freeze pretty well and as long as you don’t have a problem with reheated eggs I know these will be a great easy breakfast.
Shaine says
The flavor is great, but mine “deflated” when I removed them from the muffin tin. It was probably something I did wrong. Any idea? Thank you for sharing this recipe!
Aubrey Cota says
Most all egg bites will deflate upon cooling. Unless you are dealing with a small hard disc then I doubt you did anything wrong. If you are dealing with something completely hard then you would have overcooked them.
Devyn North says
I added a little minced garlic to this and it was icing on the cake! Also sprinkled a little bacon bits on a few of them, and it was perfection! Thanks for the recipe!
Aubrey Cota says
So awesome! I love adding garlic to everything, and the bacon bits is such a great idea. Thank you, Devyn.
April says
How many bites equal one serving
Aubrey Cota says
Generally 2.
Ginny says
Can I freeze these?
amanda says
Can these be frozen for another day?