If you’re on the hunt for a quick, wholesome breakfast that feels like a little celebration in every bite, you’ll absolutely love this Easy Oven Egg Bites with Spinach and Tomato Recipe. These egg bites are packed with protein, bursting with fresh flavors, and perfectly portioned for busy mornings or meal prep. Trust me, once you try them, they’ll become a go-to in your kitchen for their ease and taste.
Why You’ll Love This Recipe
- Super Quick and Easy: Whisk together in minutes and bake without any fuss.
- Healthy and Protein-Packed: Perfect fuel for your day with fresh veggies and cheese.
- Make-Ahead Friendly: Prep batches on the weekend for effortless breakfasts all week.
- Customizable: You can swap veggies or cheeses to suit your cravings or fridge finds.
Ingredients You’ll Need
These ingredients play beautifully together — creamy eggs, melty cheddar, fresh spinach, and sweet juicy tomatoes. Keep an eye out for fresh, vibrant produce; it really makes a difference in flavor. And if you don’t have half-and-half, whole milk works just fine to keep these bites tender.
- Eggs: Fresh large eggs give you that rich, silky texture and protein boost.
- Shredded cheddar cheese: Sharp cheddar adds a yummy tang and creamy melt.
- Half-and-half or whole milk: Helps keep the bites light and fluffy without drying out.
- Salt: Just a pinch enhances all the flavors perfectly.
- Black pepper: Freshly ground adds a little warm kick.
- Nutmeg (optional): A small pinch brightens the eggs in a subtle, comforting way.
- Diced tomatoes: Fresh and juicy, they add bursts of freshness and color.
- Baby spinach: Coarsely chopped, it brings a mild, earthy taste and vibrant green hue.
- Green onions: Thinly sliced, they offer a gentle onion zing that’s not overpowering.
- Cooking spray: To keep your muffin tin non-stick and keep the egg bites intact.
Variations
I love how flexible this Easy Oven Egg Bites with Spinach and Tomato Recipe is. Sometimes I’ll swap in mushrooms or add a little crumbled bacon for a smoky twist. If you’re dairy-free, try a dairy-free cheese or omit it — the bites still come out fantastic.
- Mediterranean style: Add chopped sun-dried tomatoes and feta cheese; it transforms the flavors beautifully.
- Spicy kick: Stir in some finely diced jalapeño or red pepper flakes for a little heat.
- Herb boost: Fresh chopped basil or parsley folded in right before baking always adds a fresh zing.
- Vegetarian protein: Toss in cooked quinoa or black beans for an extra protein punch.
How to Make Easy Oven Egg Bites with Spinach and Tomato Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by heating your oven to 350°F and placing the rack in the center. Give your muffin tin a quick spray with cooking spray — this is key to keeping your egg bites from sticking and helps with an easy release afterward. I learned this the hard way when my first batch stuck like crazy!
Step 2: Mix the Egg Base
In a large bowl, crack the eggs and whisk them with the shredded cheddar, half-and-half (or milk), salt, pepper, and that pinch of nutmeg if you’re using it. Whisk just until combined — overmixing can make the bites tough. I usually whisk until the mixture is smooth with no streaks but still a bit airy.
Step 3: Add the Veggies
Fold in the diced tomatoes, chopped spinach, and sliced green onions gently. This keeps the veggies nicely distributed without smashing them. Tiny tip: pat your spinach dry if it’s super fresh or wet—it keeps the egg bites from getting watery.
Step 4: Fill and Bake
Pour about 1/4 cup of the mixture into each muffin cup — evenly dividing it helps everything cook consistently. Pop them in the oven for 15 to 18 minutes until they’re puffed up, set in the center (no jiggling!), and a lovely light golden on top. They’ll deflate a bit as they cool, which is totally normal.
Step 5: Cool and Enjoy
Let them cool for a few minutes before trying to remove them. This rest helps them firm up and makes handling so much easier. These bites come out perfectly tender with a delicate crumb every time for me.
Pro Tips for Making Easy Oven Egg Bites with Spinach and Tomato Recipe
- Use a whisk, not a blender: Whisking by hand lets you control texture and keeps the eggs light and fluffy.
- Don’t overfill the muffin cups: About 1/4 cup fills each well nicely so the bites cook evenly without spilling over.
- Dry your greens well: Excess moisture can make egg bites watery — a quick spin in the salad spinner does wonders.
- Check oven temperature: An oven thermometer helps — even a small difference can affect the rise and texture.
How to Serve Easy Oven Egg Bites with Spinach and Tomato Recipe
Garnishes
I love topping my egg bites with a sprinkle of chopped fresh parsley or a dusting of smoked paprika for color and a hint of warmth. Sometimes a dollop of sour cream or hot sauce on the side takes it up a notch and keeps everyone happy at the table.
Side Dishes
Pair these egg bites with a side of fresh fruit salad or crispy roasted potatoes for a hearty brunch. For a lighter option, a simple mixed greens salad with a vinaigrette complements the richness perfectly.
Creative Ways to Present
For a brunch party, I arrange these bites on a large wooden board with mini bowls of avocado slices, salsa, and whole wheat toast soldiers. It feels rustic but fancy, and guests love mixing and matching flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover egg bites in an airtight container in the fridge for up to 4 days. They keep their texture wonderfully—you’ll find them just as tasty after a few days when you need a quick breakfast or snack.
Freezing
I like to freeze individual egg bites in a single layer on a baking sheet, then transfer them to a zip-top bag once solid. This way, you can pull out exactly how many you want—no waste and still delicious after reheating.
Reheating
To warm up refrigerated or frozen egg bites, microwave them for about 30 to 60 seconds depending on your microwave strength. I cover them loosely with a damp paper towel to keep them moist. You can also heat in a 350°F oven for 10 minutes for a crispier edge.
FAQs
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Can I make this Easy Oven Egg Bites with Spinach and Tomato Recipe dairy-free?
Absolutely! Swap the cheddar cheese for a dairy-free alternative or simply omit cheese altogether, and use your favorite plant-based milk instead of half-and-half. The egg bites will still be tasty and fluffy.
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What can I use instead of half-and-half?
Whole milk works great in this recipe if you don’t have half-and-half on hand. For a richer taste, you can also mix milk with a little cream or use a milk alternative like oat milk for a different flavor profile.
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Can I prepare these egg bites in advance?
Yes! These egg bites are perfect for meal prep. Bake them ahead of time, store them in the fridge or freezer, and reheat as needed — making your busy mornings so much easier.
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How do I prevent egg bites from sticking to the muffin tin?
Spray your muffin tin generously with cooking spray before pouring in the egg mixture. You can also try silicone muffin liners for an even easier release. Letting the bites cool a few minutes after baking also helps them come out cleanly.
Final Thoughts
Making this Easy Oven Egg Bites with Spinach and Tomato Recipe feels like discovering a little breakfast secret that’s both nourishing and delicious. It’s one of those things I love having in my fridge for rushed mornings, impromptu brunches, or even a light dinner. I highly recommend giving these a try—you’ll enjoy how simple, flexible, and tasty they are. Plus, they’re a great way to sneak some greens and protein into your day. Bon appétit, friend!
Print
Easy Oven Egg Bites with Spinach and Tomato Recipe
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 12 egg bites (6 to 8 servings)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These protein-packed oven egg bites are a quick and easy breakfast or snack option, loaded with flavorful ingredients like cheddar cheese, fresh tomatoes, spinach, and green onions. Baked to fluffy perfection in a muffin tin, they make a convenient, nutritious meal to start your day or fuel your afternoon.
Ingredients
Egg Mixture
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1/3 cup half-and-half or whole milk
- 1/4 teaspoon salt
- 1 dash freshly ground black pepper
- 1 pinch nutmeg (optional)
Add-ins
- 2/3 cup diced tomatoes
- 1/2 cup coarsely chopped packed baby spinach
- 1/3 cup thinly sliced green onions
Other
- Cooking spray
Instructions
- Preheat Oven: Position a rack in the center of the oven and preheat to 350°F (175°C) to ensure even cooking of the egg bites.
- Prepare Muffin Tin: Spray a 12-well muffin tin thoroughly with cooking spray to prevent sticking and allow easy removal of the egg bites.
- Mix Eggs and Dairy: In a large bowl, whisk together the eggs, shredded cheddar cheese, half-and-half (or whole milk), salt, pepper, and nutmeg if using until the mixture is smooth and well combined.
- Add Vegetables: Fold in the diced tomatoes, chopped spinach, and sliced green onions evenly to distribute the vegetables throughout the egg mixture.
- Fill Muffin Cups: Divide the mixture evenly among the 12 muffin cups, filling each about 1/4 cup full for uniform baking and portion sizes.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes or until the egg bites are set, puffed, and lightly golden on top. Note that they will deflate slightly once removed from the oven.
- Serve: Allow to cool slightly before removing the egg bites from the tin. Serve warm for a delicious, protein-rich meal or snack.
Notes
- Nutmeg adds a subtle warmth but is optional and can be omitted if preferred.
- Use fresh or frozen spinach according to availability; if frozen, thaw and drain excess moisture before using.
- For extra flavor, you can add cooked bacon, sausage, or other vegetables like bell peppers or mushrooms.
- These egg bites can be refrigerated for up to 3 days and reheated in the microwave for a quick meal.
- Ensure the muffin tin is well sprayed to prevent sticking and ease cleanup.
Nutrition
- Serving Size: 2 egg bites
- Calories: 160
- Sugar: 2g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 215mg
