Spinach & Feta Egg Muffin Bites – A Nutritious, Gluten-Free Breakfast or Quick Lunch

2 min read

Spinach & Feta Egg Muffin Bites – A Nutritious, Gluten-Free Breakfast or Quick Lunch

If you’re searching for a simple, healthy breakfast or a light lunch option, you’ll love these Spinach & Feta Egg Muffin Bites. This recipe offers the perfect fusion of savory egg bites and a muffin, featuring the flavorful Elli & Manos Spinach & Feta Spread. It's easy to whip up, gluten-free, and packed with nutrients. Plus, you can make a batch, refrigerate them, and enjoy throughout the week—perfect for those hectic mornings or when you need a quick lunch with a side salad!

Why You’ll Love the Spinach & Feta Muffins:

  • Quick and easy: Only five ingredients and minimal prep time.
  • Nutritious: Packed with protein from the eggs and Greek yogurt, plus the vitamins from spinach and feta.
  • Make-ahead friendly: These muffins last in the fridge for 3-4 days, making them perfect for meal prep.
  • Gluten-free: Great for those who follow a gluten-free diet.
Spinach & Feta Egg Muffin Bites – A Nutritious, Gluten-Free Breakfast or Quick Lunch

Ingredients to make the Spinach & Feta Muffins:

How to make the Spinach & Feta muffins

  1. Preheat your oven: Set your oven to 350°F (175°C). Spray or lightly oil a muffin tin to prevent sticking.

  2. Whisk the eggs and Greek yogurt: In a mixing bowl, whisk together the 4 eggs and 1/4 cup of Greek yogurt until smooth and well combined.

  3. Add the spinach & feta spread: Stir in the jar of Elli & Manos Spinach & Feta Spread. Mix well—the texture will be liquid, not doughy, so don’t worry!

  4. Season lightly: Add a pinch of salt and pepper, but remember that the spinach and feta spread already contains some salt, so season cautiously.

  5. Fill the muffin tin: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 of the way.

  6. Bake: Place the tin in the preheated oven and bake for 25-30 minutes, or until the egg muffins are set and slightly golden on top.

  7. Cool and remove: Once baked, let the muffins cool in the tin for a few minutes. Then, gently reverse the tin to pop them out.

  8. Store & enjoy: You can refrigerate these spinach & feta egg muffin bites for up to 3-4 days. They’re delicious warm or cold!

Spinach & Feta Egg Muffin Bites – A Nutritious, Gluten-Free Breakfast or Quick Lunch

Serving Suggestions:

  • For breakfast: Enjoy these savory bites as they are, or pair them with some fresh fruit for a balanced start to your day.
  • For lunch: Pair the muffins with a light salad or roasted veggies for a quick, nutritious lunch.
  • On the go: These muffins are perfect to pack in lunch boxes or for a grab-and-go snack during busy days.

Why This Recipe Works:

Using Elli & Manos Spinach & Feta Spread brings bold Mediterranean flavors into this dish, combining the creaminess of feta with the earthy notes of spinach. The addition of Greek yogurt adds a tangy twist and lightens the egg mixture, creating a perfect bite-sized breakfast or snack that’s both satisfying and healthy.

So next time you’re meal prepping or looking for a fresh breakfast idea, give these Spinach & Feta Egg Muffin Bites a try! You'll love how easy they are to make and how versatile they are for any time of day.

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