These SPINACH, EGG, AND CHEESE BREAKFAST BITES are such an easy breakfast and are a great meal when you are on the go!
I’m not a huge breakfast person. In fact, if I had it my way, I would eat cereal every morning and be totally happy about it. Buuut, that doesn’t get me very far in a day. I try to work out immediately after breakfast and I can tell when I ate cereal that day, versus when I ate something filling and substantial. Basically, my workout rocks on days when I eat something real. Cue these Spinach, Egg, and Cheese Breakfast Bites.
I knew they would be good, but guys. I wasn’t expecting them to be as good as they are. I’ve been in an egg rut lately and the thought of eating them isn’t very appealing. As I’m typing this though, I seriously can’t wait to stuff my face full of these Spinach, Egg, and Cheese Breakfast Bites tomorrow morning.
Also, in case you were wondering, they save great in the refrigerator in a ziploc bag or tupperware to be heated up in the microwave the next day!
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Ingredients
- 7 eggs
- 1/4 tsp. salt
- 1/4 cup milk
- 1 cup grated cheddar cheese {I prefer mild}
- 1 cup roughly chopped spinach
- 3/4 cup Parmesan cheese
Instructions
- Preheat the oven to 350ºF. Grease a 12-count muffin tin with cooking spray and set aside.
- In a medium bowl, whisk the eggs until smooth.
- Add the salt, milk, cheddar cheese, and spinach and mix well.
- Spoon the mixture into the muffin tins and fill about 2/3 of the way.
- Top with Parmesan cheese.
- Bake for 20-22 minutes, or until the edges become golden.
Nutrition
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amanda says
August 25, 2016 at 3:16 pmCan these be frozen for another day?
Ginny says
December 22, 2017 at 1:06 pmCan I freeze these?
April says
September 1, 2018 at 11:31 amHow many bites equal one serving
Aubrey Cota says
September 20, 2018 at 8:04 pmGenerally 2.
Devyn North says
October 18, 2018 at 8:08 amI 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
October 18, 2018 at 1:36 pmSo awesome! I love adding garlic to everything, and the bacon bits is such a great idea. Thank you, Devyn.
Shaine says
December 2, 2018 at 2:53 pmThe 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
December 3, 2018 at 8:20 pmMost 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.
Kassandra says
December 30, 2018 at 1:15 pmHey, 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
December 30, 2018 at 10:32 pmThank 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.
Lisa Tanner says
January 27, 2019 at 11:03 amJust 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
January 31, 2019 at 8:53 amAwesome! Thank you, Lisa.