It’s a New Year and we are back with a renewed focus on all things food, health, and building community here at With Two Spoons. We are starting the year off with a brand new recipe to get your year started off right: Healthy Meal Prep Sun Dried Tomato and Feta Egg Bites.
Like so many others, I have a renewed focus on health and eating at the start of this new year. One of my personal goals is to get better about meal prep so that I can make eating the way I really like to (whole foods, heavy on the veggies!) an easy part of my daily life. Mornings are often so rushed and so I’ve committed to working on healthy meal prep options for breakfast this month.
These Sun Dried Tomato and Feta Egg Bites couldn’t be easier. With only a few simple ingredients and about 5 minutes of prep time before baking, they are the perfect recipe to make on a weekend and keep in the fridge (or even freezer) for busy mornings.Jump to Recipe
To make the egg bites, simply grab a big bowl, a dozen eggs, and some sun dried tomatoes, feta, and spinach and get to work. The hardest part is really cracking all the eggs and – let’s face it – that’s not too bad. Whisk the eggs together with some salt, pepper, and a little oregano and you’re almost done.
I like to pour the egg mixture into a muffin tin generously coated with olive oil spray or other cooking spray (don’t skimp here or the muffins will stick!) and then sprinkle my mix ins evenly between the cups. If you want to make it even easier, you can just toss the spinach, feta, and tomatoes into the bowl with the egg mixture and scoop it into the muffin tins from there. Want even easier clean up? Try these reusable silicone baking cups.
Bake these little cuties at 350 degrees for 15-17 minutes, or until just set. Let them cool slightly and pop them out of the muffin tin. Grab a cup of coffee and enjoy a great, healthy breakfast or store in an airtight container for up to 5 days or in the freezer for 2 months. Happy, healthy make ahead breakfast for the win!
Healthy Meal Prep Sun Dried Tomato and Feta Egg Bites
A healthy, make ahead breakfast for the whole family.
- 1 dozen large eggs
- 1/4 cup Sun Dried Tomatoes, chopped I prefer to tomatoes not packed in oil, but either will work here
- 1/2 cup feta, crumbled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 cup chopped frozen spinach, thawed and patted dry
- fresh ground pepper, to taste
Preheat the oven to 350 degrees F
Generously coat a 12 cup muffin tin with cooking spray
In a large bowl, whisk together the eggs, salt, pepper, and oregano.
You can choose to now divide the egg and spice mixture into the muffin cups and sprinkle each cup with equal amounts of feta, tomato, and spinach OR feel free to toss the remaining ingredients into the bowl, give it a good mix, and divide the mixture into the muffin tin.
Bake the egg bites at 350 degrees for 15-17 minutes or until just set.
Enjoy! The egg bites will keep in the fridge for 3-5 days or in the freezer for up to 2 months.
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