Spinach, Feta, and Sun Dried Tomato Egg Bites
Juicy and flavorful, these spinach, feta, and sun dried tomato egg bites make a great breakfast meal prep recipe.
- Prep Time: 6 minutes
- Cook Time: 14 minutes
- Total Time: 20 minutes
- Yield: 14 egg bites 1x
- Category: Breakfast, Brunch, Snack
- Cuisine: American
Ingredients
Scale
- 6 Eggs
- 3 Tablespoons Heavy Whipping Cream Alternative
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 clove Garlic (minced or grated)
- 1 cup Fresh spinach
- 2 Tablespoons Dairy-free feta (crumbled)
- 2 Tablespoons Sun Dried Tomatoes (minced)
Instructions
- In a large liquid measuring cup whisk together 6 eggs, 3 Tablespoons heavy cream alternative, ¼ teaspoon salt, ⅛ teaspoon pepper, and 1 clove minced garlic.
- Remove the stems from your spinach and mince the spinach into a fine pile.
- Next, spray the egg bites mold with non-stick spray.
- Sprinkle spinach, chopped sun dried tomato, and crumbled feta into the bottom of each of the egg bite molds. I do about a pinch of each.
- Pour the egg mixture over the spinach, tomato, and feta filling the egg molds about 3/4 of the way full.
- Preheat the air fryer to 340°F and set the cook time to 7 minutes.
- Once the air fryer has preheated, place the egg bite mold into the air fryer and cook for the full 7 minutes.
- DO NOT turn or rotate the egg bites at the halfway point.
- After 7 minutes, remove the egg bites from the air fryer (I used a large spatula to lift the mold out of the air fryer and place on a trivet to cool while I cook the second batch of egg bites).
- Allow to cool about 2-3 minutes before removing from the mold and enjoying.