Name: Sun-Dried Tomato & Spinach Egg Bites Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 6 large eggs; ¼ cup milk (dairy or non-dairy); ¼ cup sun-dried tomatoes, finely chopped (oil-packed or dried); ½ cup fresh spinach, finely chopped; ¼ cup crumbled feta cheese (optional); ¼ tsp garlic powder; ¼ tsp salt; ⅛ tsp black pepper; 1 tbsp sun-dried tomato oil (for richer flavor); 1–2 tbsp chopped basil

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Bright, delicious, and bursting with Mediterranean charm, the Sun-Dried Tomato & Spinach Egg Bites Recipe is my go-to for a nourishing breakfast that doesn’t sacrifice flavor for speed. These petite egg bites are soft and tender, enriched with the tangy sweetness of sun-dried tomatoes and the fresh earthiness of spinach. They’re perfect for busy mornings or a tasty snack any time of day, delivering a protein-packed punch to keep you energized. Trust me, once you try this recipe, it’ll become a staple in your kitchen rotation!

Ingredients You’ll Need

The image shows a metal muffin tray with six cups filled with a mix of ingredients before baking. Each cup contains a yellow egg base with visible pieces of light brown mushrooms, green herbs or chopped vegetables, and small red bits that look like sun-dried tomatoes scattered throughout. The egg mixture appears slightly wet and chunky with some texture from the added ingredients. The muffin tray rests on a dark stove surface with light reflections around it. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps it simple with ingredients you can easily find, but each one brings something special to the mix. From the vibrant sun-dried tomatoes adding a rich depth of flavor to the fresh spinach that brightens every bite, these ingredients combine to create a harmonious balance of taste, texture, and color.

6 large eggs: The base of your egg bites, providing richness and protein.
¼ cup milk (dairy or non-dairy): Keeps the egg bites moist and tender without weighing them down.
¼ cup sun-dried tomatoes, finely chopped: Adds a burst of intense, slightly sweet, and tangy flavor.
½ cup fresh spinach, finely chopped: Offers freshness and a lovely green color while boosting the nutrition.
¼ cup crumbled feta cheese (optional): Gives a salty, creamy touch that complements the tomatoes perfectly.
¼ tsp garlic powder: Enhances the savory profile with subtle warmth.
¼ tsp salt: Balances the flavors, bringing everything together.
⅛ tsp black pepper: Adds just the right amount of spice and depth.
Optional add-ins: 1 tbsp sun-dried tomato oil for extra richness, 1–2 tbsp chopped basil for a fragrant herbal lift.

How to Make Sun-Dried Tomato & Spinach Egg Bites Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 325°F (160°C). This lower temperature helps the egg bites bake gently, staying soft and custardy instead of rubbery. Lightly grease a 12-cup mini muffin tin or line it with silicone liners for easy removal once baked.

Step 2: Whisk the Eggs and Seasonings

Grab a medium bowl and whisk together the eggs, milk, garlic powder, salt, and black pepper until the mixture is smooth and evenly blended. This smooth base ensures each bite will have a consistent texture and flavor.

Step 3: Fold in Your Flavorful Additions

Now gently fold in the chopped sun-dried tomatoes and spinach, along with the crumbled feta cheese if you’re using it. The mix of ingredients should be well incorporated, with the colors beautifully popping against the egg base.

Step 4: Fill the Muffin Cups

Divide the egg mixture evenly among the muffin tin cups, aiming to fill each about three-quarters full. This leaves just the right amount of room for the egg bites to puff up as they bake without overflowing.

Step 5: Bake to Perfection

Slide your tin into the oven and bake for 13 to 17 minutes. You’ll know they’re done when the centers are set but still tender to the touch—not dry or browned. Let them cool slightly before removing from the tin to keep them intact.

How to Serve Sun-Dried Tomato & Spinach Egg Bites Recipe

The image shows a white plate with seven round, golden-baked balls that have a soft, cheesy top layer with some browning. Inside, the balls have a bright green layer of cooked spinach mixed with white and yellow cheese, creating a creamy look. One ball is cut open showing the green and cheese layers inside. The plate is on a white marbled surface, and a woman’s hand holds a fork near the cut ball. The overall texture looks soft and slightly crispy on top. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle chopped fresh basil or some flaky sea salt on top just before serving for an extra pop of freshness and flavor. A light drizzle of sun-dried tomato oil adds a luscious finish that brings the whole bite together beautifully.

Side Dishes

These egg bites shine alongside a crisp green salad, some roasted potatoes, or even fresh fruit for a well-rounded breakfast or brunch. Pairing with simple sides keeps the spotlight on their delicious Mediterranean-inspired flavors.

Creative Ways to Present

For a fun twist, serve them in little ramekins or stack them with layers of avocado slices and tomato for an egg bite tower. They also make fantastic portable treats tucked inside whole-grain wraps or scooped up with buttery croissants.

Make Ahead and Storage

Storing Leftovers

Keep your leftover egg bites fresh by storing them in an airtight container in the refrigerator. They’ll stay delicious for up to 4 days, making them perfect for quick breakfasts or snacks throughout the week.

Freezing

If you want to prep in advance, these egg bites freeze beautifully. Place them in a freezer-safe container or zip-top bag with parchment paper between layers, and they’ll keep well for up to 2 months—a real lifesaver for busy mornings!

Reheating

To reheat, pop an egg bite in the microwave for 20–30 seconds, or use an air fryer at 350°F for 2–3 minutes for a crispier edge. Either way, you’ll get that fresh-from-the-oven warmth and flavor without the wait.

FAQs

Can I use dried sun-dried tomatoes instead of oil-packed?

Absolutely! If you’re using dried sun-dried tomatoes, soak them in warm water for about 10 minutes to soften, then finely chop before adding. This will help them blend better and prevent dryness.

Is it possible to make these egg bites dairy-free?

Yes, simply omit the feta cheese and use a non-dairy milk like almond or oat milk. The egg bites still come out flavorful and tender without any dairy.

Can I add other veggies or proteins?

Definitely! Feel free to add finely diced bell peppers, mushrooms, or even cooked bacon or sausage. Just keep the added volume in check so the egg bites hold together well.

How long can I store these egg bites in the fridge?

Stored in an airtight container, they stay fresh and tasty for up to 4 days. Just make sure to cool them completely before refrigerating.

Can I double the recipe for a larger batch?

Yes, doubling or even tripling works perfectly. Just use additional muffin tins or bake in batches, and adjust your mixing bowl size accordingly.

Final Thoughts

This Sun-Dried Tomato & Spinach Egg Bites Recipe is a true gem for anyone who loves quick, flavorful, and wholesome breakfasts. It effortlessly combines nutritious ingredients with incredible taste, and the best part is how easily you can customize it to suit your cravings. Make a batch this weekend—you’ll thank yourself during those busy mornings when you can just grab and go. Happy cooking!