Spanakopita Egg Muffins (Easy Egg Bite Recipe!)

These Spanakopita Egg Muffins take all the savory, herby goodness of classic Greek spanakopita and pack it into portable, protein-rich egg bites! With spinach, feta, garlic, and a hint of dill, they’re perfect for meal prep breakfasts, brunches, or healthy snacks on the go. Easy to make, freezer-friendly, and totally delicious!

8 large eggs

1 cup cooked spinach (fresh or thawed frozen), excess moisture squeezed out

½ cup crumbled feta cheese

¼ cup finely chopped red onion or scallions

1 garlic clove, minced

1 tbsp chopped fresh dill (or 1 tsp dried)

¼ tsp salt

¼ tsp black pepper

2 tbsp milk or unsweetened plant-based milk (optional, for fluffier texture)

Olive oil or spray (for greasing muffin tin)

Instructions:

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone liners.

In a large bowl, whisk the eggs until smooth. Stir in the milk, salt, and pepper.

Add spinach, feta, red onion, garlic, and dill to the eggs. Mix until well combined.

Pour mixture evenly into the muffin cups, filling about ¾ full.

Bake for 18–22 minutes, or until the egg muffins are puffed and lightly golden on top. A toothpick inserted in the center should come out clean.

Cool for 5 minutes, then run a knife around the edges to release. Serve warm or let cool completely for storage.

Storage Tips:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a single layer, then transfer to a freezer bag. Reheat in microwave or oven.

To prepare ahead of time

Bake, cool, and store the egg muffins in a ziplock bag or glass container that can be sealed if you are not serving them right away. Store them in the refrigerator for up to 4 days.

Alternatively: you can individually wrap each one in foil, freeze it for up to two months, and then thaw it in your refrigerator overnight.

Reheating them should be done carefully to avoid making them rubbery. There are two choices available to you:

In the oven: Lightly toast them at 300°F by wrapping each one individually in foil (not too tightly).

Take off the foil and microwave on low for about 15 to 20 seconds (if frozen, this could take up to 60 seconds).

Recipe By: Suzy