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A plate of mini egg muffins with spinach and cheese, topped with crumbled feta and sliced green olives, sits on a white plate. A colorful, plaid-patterned cloth is in the background.

Mediterranean Egg Bites In A Muffin Tin

Print Recipe
These Mediterranean egg bites in muffin tins are a fluffy, savory breakfast made with eggs, spinach, feta, and olives. Easy to prepare and freezer-friendly, they’re perfect for meal prep, busy mornings, or sharing at a brunch buffet. Enjoy these customizable, healthy bites as a make-ahead option that keeps gatherings stress-free and delicious.
Course Breakfast
Cuisine American, Greek, Mediterranean
Diet Low Calorie, Low Fat, Low Lactose, Vegetarian
Keyword easy, freezer-friendly, meal prep, savory
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 24 mini egg bites
Calories 27
Author Gina Dickson

Equipment

Ingredients

  • 1/2 tablespoon olive oil
  • 1/3 cup bell peppers red and yellow. diced
  • 1/4 cup white onion diced
  • 2 teaspoons garlic minced
  • 1/2 cup spinach chopped
  • 1/4 cup olives sliced
  • 1/4 cup feta cheese
  • 6 eggs large
  • 1 1/2 tablespoons milk
  • Salt and pepper to taste
  • Extra feta and chopped parsley for garnish Optional

Instructions

Preheat Oven

  • Set the oven to 350°F (175°C) and lightly spray a mini muffin tin pan with non-stick cooking spray.

Cook Vegetables

  • Heat olive oil in a small skillet over medium heat.
    1/2 tablespoon olive oil
  • Add diced bell peppers, onion, and garlic. Cook for 2 minutes until softened.
    1/3 cup bell peppers , 1/4 cup white onion, 2 teaspoons garlic
  • Stir in chopped spinach and cook for 1 more minute until wilted.
    1/2 cup spinach
  • Remove from heat and stir in the sliced olives.
    1/4 cup olives
    A white frying pan with a wooden handle contains chopped vegetables, including green olives, red peppers, onions, and leafy greens. A white spatula rests in the pan, mixing the colorful ingredients.

Assemble Egg Bites

  • Evenly divide the vegetable mixture among the mini muffin cups.
  • Sprinkle feta cheese over the veggies.
    1/4 cup feta cheese
    A white 24-cup muffin tray filled with uncooked mini egg bites topped with crumbled feta cheese, mixed vegetables, and herbs, set on a light background.

Prepare Egg Mixture

  • In a 4 cup measuring cup with a spout, whisk together the eggs, milk, salt, and pepper.
    6 eggs, 1 1/2 tablespoons milk, Salt and pepper
    A glass measuring cup filled with a yellow liquid mixture, likely beaten eggs, sits on a white surface. A metal whisk rests inside the cup.
  • Carefully pour the egg mixture over the vegetables, filling each muffin cup about 3/4 full.
    A speckled white muffin tin filled with uncooked egg mixture, vegetables, and cheese, ready to be baked, sits on a light surface.

Bake

  • Place the muffin pan in the oven and bake for 20 minutes, or until the egg bites are set and lightly golden on top.

Garnish and Serve

  • Remove the egg bites from the oven and let them cool for 5 minutes.
  • Garnish with extra feta cheese and chopped olives if desired.
    Extra feta and chopped parsley for garnish

Notes

Storage & Reheating Instructions
  • Fridge: Keep any leftovers fresh by storing them in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Place the cooled egg bites on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container where they will keep for up to 2 months.
  • Reheating:
    • Microwave: 45 seconds from fridge, 1 to 2 minutes from frozen.
    • Oven: 350°F for 10 minutes for a crisp edge.
    • Air fryer: 350°F for 5 minutes from fridge.

Nutrition

Serving: 1mini egg bite | Calories: 27kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 56mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 196IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.2mg
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