This post is sponsored by Eggland’s Best. Thank you for supporting the brands that support For the Love of Gourmet!
Depending on where you live in the world, you may have kids back in school! We still have a few weeks left of summer vacation, but I know all too well that the back-to-school transition can be hard. Mornings can feel rushed, kids might be cranky, and before you know it it’s time to go to the bus stop! Whether you have kids and school or not, we all need quick breakfasts sometimes. And while I’m never opposed to quick bowl of cereal, I know my kids will stay fuller longer with a breakfast that has more protein, like these spinach, mushroom, and feta egg bites.
The most time-intensive part of this recipe is chopping your veggies, and even that is done pretty quickly! Whisk your eggs with milk and seasonings before adding chopped mushrooms, spinach, and feta cheese. Pour the prepared egg mixture into a silicone muffin mold (my preferred method), or a metal muffin tin sprayed with nonstick cooking spray. Bake for about 15 minutes, top with additional feta cheese if you like, and breakfast is done. I like to make a batch of these on Sundays to pop in the microwave during the week. And even if you don’t have little kids needing breakfast ready to go, it’s a great option for anyone to have a quick option on hand like these egg bites!
- 12 Eggland’s Best Eggs
- ¼ cup milk
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¾ tsp. salt
- ½ tsp. ground black pepper
- 1 cup chopped mushrooms
- 1 cup chopped spinach
- ½ cup feta cheese crumbles
- Preheat oven to 350 degrees Fahrenheit. A silicone muffin mold works well for this recipe, but if using a metal muffin tin, spray with nonstick cooking spray. This recipe makes 12 egg bites.
- In a large bowl, crack your eggs. Add milk, garlic powder, onion powder, salt, and black pepper. Whisk to combine. Add mushrooms, spinach, and feta and mix again.
- Divide the egg mixture between 12 muffin cups and bake for 20-30 minutes until the centers of the egg bites are set. Serve with extra feta cheese or freshly ground black pepper, if desired.
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Love these egg bites!!! Can they be frozen for future use?