If you’re on the hunt for a breakfast that’s not just tasty but also packed with protein and fresh veggies, you’ve got to try my Cheddar Egg Bites with Spinach and Tomatoes Recipe. These little gems are fluffy, cheesy, and full of vibrant color from the spinach and tomatoes—plus, they’re super easy to whip up. Whether you’re meal prepping for the week or just want a quick grab-and-go morning treat, these egg bites deliver every single time!
Why You’ll Love This Recipe
- Super Simple: Just a handful of ingredients and under 30 minutes from start to finish.
- Protein-Packed: Keeps you full and energized well into the morning or makes for a hearty snack.
- Versatile and Flavorful: The combo of cheddar, spinach, and tomatoes always hits the spot.
- Meal Prep Friendly: Makes a great make-ahead breakfast or snack you can enjoy all week long.
Ingredients You’ll Need
These ingredients play beautifully together—creamy cheese, fresh vegetables, and eggs that come together for fluffy bites you’ll want to make over and over. When shopping, look for ripe tomatoes and fresh baby spinach for the best flavor.
- Cooking spray: Essential to prevent sticking in your muffin tin, making clean-up a breeze.
- Large eggs: The base of your bites, use fresh eggs for the best texture.
- Shredded cheddar cheese: Sharp cheddar adds a lovely tang and richness.
- Half-and-half or whole milk: This adds creaminess and keeps the egg bites tender.
- Salt: Just the right amount to season and bring out flavors.
- Freshly ground black pepper: Adds a little kick and depth.
- Nutmeg (optional): A tiny pinch brings a subtle warmth I adore in egg dishes.
- Diced tomatoes: Adds juiciness and a pop of color—choose ripe ones for sweetness.
- Baby spinach: I like to coarsely chop it so it blends evenly into every bite.
- Green onions: Thinly sliced for that mild onion flavor and a bit of crunch.
Variations
I love mixing things up with this Cheddar Egg Bites with Spinach and Tomatoes Recipe. Feel free to make it your own by adding different veggies, cheeses, or spices. It’s such a forgiving recipe, perfect for experimenting!
- Mushroom and Swiss: I swapped the cheddar for Swiss and tossed in sautéed mushrooms once, and wow—it was a hit at brunch with friends.
- Spicy Kick: Add a pinch of cayenne or some chopped jalapeños if you like a little heat in the morning.
- Herbal Twist: Fresh herbs like basil or chives folded in add an elegant fresh flavor that brightens these egg bites.
- Dairy-Free Version: Use a vegan cheese alternative and swap half-and-half for almond milk to suit dietary needs.
How to Make Cheddar Egg Bites with Spinach and Tomatoes Recipe
Step 1: Prep Your Ingredients and Oven
First things first, preheat your oven to 350°F and position a rack right in the center. Spray your 12-well muffin tin generously with cooking spray—this step saves you from sticky bites later. While the oven warms, dice the tomatoes, chop the spinach, and slice those green onions thinly. Getting everything prepped makes the rest a breeze.
Step 2: Whisk Together the Egg Mixture
In a large bowl, whisk together the eggs, shredded cheddar, half-and-half (or milk), salt, pepper, and a pinch of nutmeg if you’re using it. I discovered this trick early on—whisking until smooth not only blends flavors but gives you a lovely, fluffy texture after baking.
Step 3: Fold in Veggies
Next, gently stir the diced tomatoes, chopped spinach, and green onions into the egg mixture. You want everything well-distributed so each bite has a perfect balance of creamy egg, cheese, and fresh veggies.
Step 4: Fill the Muffin Cups and Bake
Divide the mixture evenly among the muffin cups—about a quarter cup per well. Pop the tray into your preheated oven and bake for 15 to 18 minutes. You’ll know they’re ready when the egg bites are set, puffed up, and lightly golden on top. Don’t worry if they deflate a little when you take them out—that’s completely normal!
Pro Tips for Making Cheddar Egg Bites with Spinach and Tomatoes Recipe
- Room Temperature Eggs: I learned that using eggs straight from the fridge can make the egg bites denser—let them sit out a few minutes to get fluffy results.
- Don’t Overfill the Cups: Filling each muffin cup about 3/4 full helps avoid spillage and promotes even cooking.
- Use Fresh Veggies: The juicy burst from ripe tomatoes and crisp spinach makes a huge difference from canned or frozen.
- Let Rest Before Removing: Allow the egg bites to cool a couple minutes post-bake to set fully and release easily from the tin.
How to Serve Cheddar Egg Bites with Spinach and Tomatoes Recipe
Garnishes
I love topping these egg bites with a sprinkle of extra freshly chopped green onions or a dash of smoked paprika for a subtle smoky flavor. Sometimes, a little dollop of sour cream or a drizzle of hot sauce takes them from great to unforgettable.
Side Dishes
Pair your egg bites with a mixed green salad for a light lunch, or serve alongside crispy breakfast potatoes and fresh fruit for a heartier brunch. I often grab a toasted English muffin too—it’s a simple way to round out the meal.
Creative Ways to Present
For special occasions, I like to plate these egg bites with edible flowers or fresh herb sprigs to add a quirky, colorful touch. You can also serve them warm in mini muffin liners for an easy party appetizer everyone raves about.
Make Ahead and Storage
Storing Leftovers
Leftover egg bites store wonderfully in an airtight container in the fridge for up to 4 days. I like to line the container with paper towels to absorb any moisture, so they stay fresh and don’t get soggy.
Freezing
This recipe freezes like a dream. After baking and cooling, I pop the egg bites into a zip-top bag and freeze them for up to 2 months. It’s my lifesaver for busy mornings—I just grab a few and reheat!
Reheating
To reheat, microwave each bite for about 30 to 45 seconds or until warmed through. For a crispier exterior, I sometimes give them a quick toast in the oven at 350°F for 5 minutes. Either way, they come out tasting almost freshly baked.
FAQs
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Can I use different types of cheese in this Cheddar Egg Bites with Spinach and Tomatoes Recipe?
Absolutely! Cheddar adds a great sharp flavor, but feel free to swap it for Monterey Jack, feta, mozzarella, or Swiss depending on what you have or want to try. Each cheese will give the egg bites a unique taste and texture, so have fun experimenting.
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Can I make these egg bites dairy-free?
Yes, you can! Use a plant-based milk like almond or oat milk instead of half-and-half and pick your favorite dairy-free shredded cheese. I usually recommend trying a mild-flavored vegan cheese for the best balance.
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What’s the best way to prevent the egg bites from sticking to the pan?
Spraying your muffin tin liberally with cooking spray is key. You can also use silicone muffin cups or line the tin with paper liners, but the spray usually does the trick and makes clean-up much easier.
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Can I add meat to this recipe?
Definitely! I’ve added cooked and crumbled bacon or diced ham before, and it adds a savory boost that pairs perfectly with the cheddar and veggies. Just make sure any meat is fully cooked before mixing it in.
Final Thoughts
This Cheddar Egg Bites with Spinach and Tomatoes Recipe has become one of my go-to breakfast staples because it’s just so easy, flavorful, and fits right into any busy schedule. Every time I make it, I love knowing I’m getting a nourishing start to my day without sacrificing taste or time. I hope you enjoy making and sharing these as much as I do—it’s like a little breakfast hug in every bite!
Print
Cheddar Egg Bites with Spinach and Tomatoes Recipe
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 12 egg bites (serves 6 to 8)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
These Protein-Packed Oven Egg Bites are a quick, easy, and nutritious breakfast option, loaded with eggs, cheese, fresh vegetables, and a touch of seasoning. Perfect for meal prep, these fluffy, golden egg bites are baked to perfection in a muffin tin, providing a convenient and delicious source of protein to start your day.
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)
Vegetables
- 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 heat to 350°F (175°C).
- Prepare Muffin Tin: Spray a 12-well muffin tin thoroughly with cooking spray to prevent sticking.
- Mix Eggs and Dairy: In a large bowl, whisk together the 8 large eggs, 1 cup shredded cheddar cheese, 1/3 cup half-and-half or whole milk, 1/4 teaspoon salt, a dash of freshly ground black pepper, and an optional pinch of nutmeg until fully combined and smooth.
- Add Vegetables: Stir in the 2/3 cup diced tomatoes, 1/2 cup chopped baby spinach, and 1/3 cup sliced green onions until evenly distributed throughout the egg mixture.
- Fill Muffin Cups: Evenly divide the mixture among the 12 muffin cups, filling each about 1/4 cup full.
- Bake Egg Bites: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the egg bites are fully set, puffed, and lightly golden on top. Note that they will deflate slightly when removed from the oven.
- Cool and Serve: Allow the egg bites to cool slightly before removing from the muffin tin. Serve warm or store for later use.
Notes
- These egg bites can be stored in the refrigerator for up to 4 days, making them ideal for meal prepping.
- For a lower-fat option, substitute the half-and-half with skim milk or a milk alternative.
- Feel free to swap out the vegetables with your favorites, such as bell peppers, mushrooms, or cooked bacon.
- Nutmeg is optional but adds a subtle warmth and depth of flavor to the egg mixture.
- Use a toothpick or skewer to check doneness; it should come out clean when the egg bites are fully cooked.
Nutrition
- Serving Size: 2 egg bites
- Calories: 160
- Sugar: 2g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
