Keep the fridge stocked with these Bacon, Spinach and Tomato Egg Bites for a quick, delicious, protein-packed breakfast. Tangy feta, ripe tomato and fresh spinach make these breakfast bites small but mighty.
Small but Mighty!
Y’all, mornings around our house can be… a bit of a circus. And of course I’m in the middle of all that commotion trying to make sure my family eats a good breakfast. A shortcut? I keep my refrigerator stocked with a variety of non-cereal options like these Bacon, Spinach and Tomato Egg Bites. They make a quick, satisfying breakfast when time is short and chaos is running high. They’re also great for hosting events like baby showers, breakfast meetings, or coffee dates with friends. Everyone loves them!
These egg bites are small but mighty and make a protein-packed and a delicious way to state the day. Made with real cooked bacon bits (try baked bacon for less mess!), tart feta, and fresh spinach, they’re a grown-up version of my Bacon and Cheese Egg Bites. And they’re just as popular!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Large eggs
- Kosher salt
- Ground black pepper
- Milk
- Baby spinach, finely chopped
- Bacon, cooked and chopped into bits
- Diced cherry tomatoes
- Crumbled feta cheese
Supplies:
- 24-cup mini muffin pan
How to Make Bacon, Spinach and Tomato Egg Bites
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together the eggs until smooth and bubbly. Add the salt, pepper and milk and whisk well.
- Whisk in the chopped spinach, bacon bits, diced tomatoes and crumbled feta cheese until well combined.
- Using a 1 tablespoon measuring spoon, spoon the mixture into the prepared mini muffin cups, filling each one almost full.
- Bake for 20 minutes or until the tops are set and edges start to turn golden. The bites will rise up out of the muffin cups while baking, but they will settle back in after they are removed from the oven.
- After removing from the oven, let them set in the pan for 5 minutes before gently running a sharp knife around the edges and lifting each one out.
How to Store Egg Bites
Store in an airtight container in the refrigerator for up to 5 days. To reheat, cover them with a damp paper towel and heat them in the microwave on 50% power level for 20-30 seconds.
They can also be stored in the freezer for up to 2 months. Just let them cool completely and store them sealed in a freezer safe bag or container. To serve, let them defrost in the refrigerator overnight or heat them in the microwave on defrost mode for 1-2 minutes.
More Make-Ahead Breakfast Recipes
Fuel your busy day with quick and delicious No-Bake Energy Bites. With peanut butter and bits of dark chocolate, there’s no sacrificing taste when it comes to these healthy treats! With whole wheat, peanut butter and oatmeal, these healthy Breakfast Cookies are packed with shredded apples and mashed bananas. A breakfast treat you can be proud to serve your little ones! My 3-Ingredient Peanut Butter Honey Oat Bars are the perfect healthy snack or quick breakfast. They’re so easy to bake and you probably always have the ingredients on hand!
If you make these Bacon, Spinach and tomato Egg Bites, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Bacon, Spinach and Tomato Egg Bites
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 24
Description
Keep the fridge stocked with these Bacon, Spinach and Tomato Egg Bites for a quick, delicious, protein-packed breakfast. Tangy feta, ripe tomato and fresh spinach make these breakfast bites small but mighty.
Ingredients
- 8 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup milk
- 1/2 cup baby spinach, finely chopped
- 4 slices bacon, cooked and chopped into bits
- 1/2 cup diced cherry tomatoes
- 1/2 cup crumbled feta cheese
Instructions
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together the eggs until smooth and bubbly. Add the salt, pepper and milk and whisk well.
- Whisk in the chopped spinach, bacon bits, diced tomatoes and crumbled feta cheese until well combined.
- Use a 1 tablespoon measuring spoon to spoon the mixture into the prepared mini muffin cups, filling each one almost full.
- Bake for 20 minutes or until the tops are set and edges start to turn golden. The bites will rise up out of the muffin cups while baking, but they will settle back in after they are removed from the oven. After removing from the oven, let them set in the pan for 5 minutes before gently running a sharp knife around the edges and lifting each one out.
Notes
- Store in an airtight container in the refrigerator for up to 5 days. To reheat, cover them with a damp paper towel and heat them in the microwave on 50% power level for 20-30 seconds.
- They can also be stored in the freezer for up to 2 months. Just let them cool completely and store them sealed in a freezer safe bag or container. To serve, let them defrost in the refrigerator overnight or heat them in the microwave on defrost mode for 1-2 minutes.
These sound great. If you change the ham to pepperoni and add bell pepper, you would have what we call a spaghetti western omelet. I think I will try these tomorrow.