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Veggie Egg Bites

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About recipe

These veggie egg bites are a quick, protein-packed option perfect for meal prep or an easy breakfast. With 13 grams of protein per serving (about 2 cups), they feature a flavorful mix of spinach, onion, red pepper, olives, and feta. Customize them with additional protein sources or other vegetables to suit your taste.

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Ingredients (serves 1)

  • 2 tablespoons extra-virgin olive oil
  • ¾ cup diced onion
  • ¼ teaspoon salt, divided
  • 1 medium red bell pepper, diced
  • 1 tablespoon finely chopped fresh oregano
  • 8 large eggs
  • ¾ cup crumbled feta cheese
  • ½ cup milk
  • ½ teaspoon pepper
  • 2 cups chopped fresh spinach
  • ¼ cup sliced Kalamata olives

Preparation

  1. Preheat oven to 325°F.
  2. Heat oil in a large skillet over medium heat. Add the onion and a pinch of salt; cook, stirring occasionally, until starting to soften, about 3 minutes. Add the red pepper and oregano, and cook for another 4–5 minutes. Remove from heat and let cool.
  3. In a large bowl, whisk together eggs, feta, pepper, and salt. Stir in spinach, olives, and the cooked vegetable mixture.
  4. Coat a 12-cup muffin tin with cooking spray. Divide the mixture evenly among the muffin cups (about 1/4 cup each).
  5. Bake until firm, about 25–30 minutes. Let stand for 5 minutes before removing from the tin.

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