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Spinach Feta Egg White Bites

Spinach Feta Egg White Bites

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 17-20 minutes
  • Yield: 12 1x
  • Category: Breakfast & Brunch
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian


Baked in a muffin pan, these easy egg white bites are loaded with baby spinach, feta, chives, and either roasted tomatoes or roasted red peppers.


  • Non-stick cooking spray
  • 116 ounce carton egg whites (2 cups)
  • 1/2 cup milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups baby spinach
  • 1/2 cup chopped jarred roasted tomatoes or roasted red peppers
  • 1/3 cup crumbled feta
  • 2 tablespoons minced chives


  1. Preheat the oven to 350 degrees F.
  2. Grease a 12-cup muffin pan with non-stick cooking spray.
  3. In a large bowl, whisk together the egg whites, milk, salt and pepper.
  4. Place equal amounts of the chopped roasted tomatoes (or red peppers) and spinach in each of the muffin cups. Pour in the egg whites until they are nearly three-quarters full and top with crumbled feta and chives.
  5. Baked the egg white bites until they are just set, about 12-15 minutes. Run a paring knife around the cups as needed to release them from the pan.


  • Store leftover bites in an airtight container in the refrigerator up to 5 days. Enjoy them cold on their own or with a salad or cooked grains. Leftovers are best not warmed. Let them warm up at room temperature if you prefer them not fridge cold.
  • Instead of egg whites, you can use 9 whole eggs. Increase the cook time to 15-20 minutes.
  • You can use goat cheese instead of feta.

Keywords: egg white bites, mini frittatas