High-Protein Egg White Bites for Easy Breakfasts
Fluffy, savory egg muffins filled with sautéed spinach, tangy feta, and herbs — perfect for meal prep, breakfast on the go, or protein-packed snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
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8 large eggs
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¼ cup milk (optional)
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2 cups fresh spinach, chopped
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¼ cup red onion or 2 scallions, diced
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½ cup crumbled feta cheese
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1 tsp olive oil
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½ tsp salt
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¼ tsp pepper
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Optional: garlic powder, chili flakes, or fresh herbs
Instructions
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Preheat oven to 350°F. Grease a 12-cup muffin tin or use silicone liners.
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Sauté spinach in olive oil until wilted. Add onion/scallions and cook 1 minute more. Let cool.
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Whisk eggs with milk, salt, pepper, and any extra spices.
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Divide veggies and feta among muffin cups. Pour egg mixture over top, filling ¾ full.
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Bake 18–22 minutes until set and golden. Cool slightly before serving.
Notes
Store in fridge for 4–5 days or freeze up to 2 months. Reheat in microwave or oven. Customize with proteins, extra veggies, or different cheeses.