Name: Oven Egg Bites with Spinach and Tomato Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 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); 2/3 cup diced tomatoes; 1/2 cup coarsely chopped packed baby spinach; 1/3 cup thinly sliced green onions; Cooking spray

If you’re looking for a quick, healthy, and downright delicious breakfast or snack, you’re going to love this Oven Egg Bites with Spinach and Tomato Recipe. I absolutely love how these little protein-packed bites turn out—light, fluffy, and bursting with fresh veggies. Whether you’re meal prepping for the week or just need a fast morning fix, these egg bites have got you covered. Trust me, once you try this recipe, it’ll become one of your go-to favorites too!

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Why You’ll Love This Recipe

Super Quick to Make: You’ll have these egg bites baking in under 10 minutes, which is perfect for busy mornings.
Loaded with Protein and Veggies: The spinach and tomatoes add freshness while the eggs and cheese pack protein to keep you full.
Perfect for Meal Prep: You can make a batch and store them for easy grab-and-go breakfasts all week long.
Simple Ingredients: You probably have everything already in your kitchen, so no last-minute runs to the store.

The image shows a group of small round egg muffins with a mix of colorful pieces layered inside. The top layer is light yellow with visible pieces of green spinach, red bell pepper, and some orange cheese. The muffins are placed inside a dark blue pan on a white marbled surface, with some muffins served on two white plates next to it. One muffin on a plate is shown cut in half, revealing the soft texture and mixed vegetables inside. A woman's hand is holding one muffin on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Oven Egg Bites with Spinach and Tomato, healthy breakfast egg bites, protein-packed egg bites recipe, quick breakfast ideas, veggie egg bites

Ingredients You’ll Need

This recipe is a great balance of creamy, cheesy, and fresh flavors. Each ingredient plays a role, and I love how the spinach and tomato keep it light and vibrant. When shopping, choose ripe tomatoes and fresh baby spinach for the best flavor.

Flat lay of eight whole uncracked brown eggs arranged neatly, a small mound of shredded bright orange cheddar cheese, a small white bowl filled with creamy half-and-half, a small white bowl with fine white salt, a small white bowl containing freshly ground black pepper, a tiny pinch of whole nutmeg next to a small white bowl, a simple white ceramic bowl holding vibrant red diced tomatoes, fresh coarsely chopped deep green baby spinach leaves in a small white bowl, and thinly sliced bright green onions spread evenly in a small white bowl—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Oven Egg Bites with Spinach and Tomato, healthy breakfast egg bites, protein-packed egg bites recipe, quick breakfast ideas, veggie egg bites

Cooking spray: Essential to keep your egg bites from sticking to the muffin tin for easy removal.
Eggs: The star of the show! Using large eggs gives you the perfect texture—fluffy but firm.
Shredded cheddar cheese: Adds that melty, savory goodness that makes these bites irresistible.
Half-and-half or whole milk: I usually go for half-and-half to get a creamier texture without making it too heavy.
Salt: Enhances all the flavors, so don’t skip it!
Black pepper: Adds a subtle kick that balances the richness.
Nutmeg (optional): A little secret I discovered—it brings a warm, slightly nutty undertone that elevates the egg bites.
Diced tomatoes: Freshness and a pop of juiciness to brighten each bite.
Baby spinach: Provides a mild, healthy green punch without overpowering the dish.
Green onions: Adds a mild onion flavor and a lovely crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Oven Egg Bites with Spinach and Tomato Recipe is how easy it is to make it your own. Feel free to mix and match ingredients based on what you have or what you’re craving that day.

Swap the cheese: I’ve tried mozzarella and pepper jack, and each adds a different vibe—mozzarella for creaminess, pepper jack for a subtle kick.
Change up the veggies: Sometimes I add sautéed mushrooms or bell peppers for extra texture and flavor.
Spice it up: A pinch of red pepper flakes or a dash of hot sauce mixed into the egg batter gives a nice heat.
Dairy-free option: Use almond milk and dairy-free cheese, and these still come out great!

How to Make Oven Egg Bites with Spinach and Tomato Recipe

Step 1: Prep Your Oven and Muffin Tin

First things first, preheat your oven to 350°F and place the rack in the center so the egg bites cook evenly. Spray a 12-well muffin tin generously with cooking spray—this step is key to make sure your egg bites pop out easily without sticking. I’ve learned this the hard way, and trust me, greasing well saves a frustrating cleanup!

Step 2: Mix the Egg Base

In a large bowl, whisk together the eggs, shredded cheddar, half-and-half (or whole milk), salt, black pepper, and the optional nutmeg. I like to whisk just until everything’s combined; overbeating can make the eggs a bit dense. This mixture becomes the creamy, cheesy backbone of your egg bites.

Step 3: Add in the Veggies

Stir in the diced tomatoes, baby spinach, and green onions. I usually chop my spinach a bit so it distributes evenly, and make sure the tomatoes are not too watery to avoid soggy bites. This combo really brightens the flavor and adds a satisfying texture that makes these bites fresh and wholesome.

Step 4: Fill and Bake

Divide the mixture evenly into the prepared muffin cups—about 1/4 cup each. Pop the tray in the oven and bake for 15 to 18 minutes until the egg bites are set, puffed up, and lightly golden on top. You’ll notice they deflate a bit once out of the oven, which is totally normal. Use a toothpick to check doneness—if it comes out clean, they’re ready!

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Pro Tips for Making Oven Egg Bites with Spinach and Tomato Recipe

Use Fresh, Not Watery Tomatoes: When I first made this, watery tomatoes made the bites soggy—drain or pat them dry for best results.
Don’t Overfill the Muffin Cups: Filling about 1/4 cup each leaves room for the eggs to puff up without spilling over.
Add Nutmeg for Warmth: I discovered that a pinch of nutmeg subtly lifts the flavor and makes a difference in taste.
Let them Cool Slightly Before Removing: Cooling helps the egg bites firm up, making them easier to pop out of the tin cleanly.

How to Serve Oven Egg Bites with Spinach and Tomato Recipe

Oven Egg Bites with Spinach and Tomato Recipe - Serving

Garnishes

I love topping mine with a little sprinkle of extra shredded cheddar or a dash of smoked paprika for color and a smoky hint. Sometimes fresh chopped parsley or a tiny drizzle of hot sauce adds the perfect finishing touch.

Side Dishes

Pair these egg bites with a fresh fruit salad or some whole grain toast for a balanced meal. When I make these for a weekend brunch, my family goes crazy for them alongside crispy breakfast potatoes.

Creative Ways to Present

For special occasions, I’ve presented these egg bites on a wooden board garnished with edible flowers and fresh herbs—it’s a simple way to make breakfast feel fancy and inviting for guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover egg bites in an airtight container in the fridge for up to 4 days. They keep their flavor really well, making them perfect for busy mornings when you’re short on time.

Freezing

If I have extra, I freeze them individually wrapped in plastic wrap, then place them in a freezer bag. They thaw beautifully and stay just as tasty for up to 2 months in the freezer.

Reheating

To reheat, I pop an egg bite in the microwave for about 30-45 seconds, or until warmed through. Alternatively, heating them in a low oven keeps them from drying out if you want to keep that baked texture.

FAQs

Can I use other types of cheese in this Oven Egg Bites with Spinach and Tomato Recipe?

Absolutely! Cheddar is great for a classic flavor, but mozzarella, feta, or pepper jack work wonderfully too. Just choose a cheese that melts well to keep the egg bites creamy.
Can I make these egg bites dairy-free?

Yes, swap out the shredded cheddar for a dairy-free cheese alternative and use almond milk or another plant-based milk instead of half-and-half. The texture might be a little different but still tasty and satisfying.
Can I prepare the mixture the night before?

You can! Just keep the egg, cheese, and veggies mixture covered in the fridge overnight and bake fresh in the morning. It’s a great shortcut that doesn’t sacrifice flavor or texture.
How do I know when the egg bites are done baking?

They’ll be puffed up and lightly golden on top. A toothpick inserted in the center should come out clean. Avoid overbaking, which can make them dry.

Final Thoughts

This Oven Egg Bites with Spinach and Tomato Recipe has become such a staple in my kitchen because it blends simplicity, nutrition, and flavor effortlessly. I love how flexible it is—you can tweak the veggies and cheese to keep things exciting. I really hope you give this recipe a try and find it as fun and satisfying as I do. It’s a perfect little bite to power you through busy days or start your mornings on a bright note!