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This post is sponsored by the New Year Savings promotion at Publix. All thoughts and text are my own.
This Mediterranean Egg Bites Recipe is the perfect way to kick off your morning, whether you’re trying to eat healthier or just want a delicious breakfast. Loaded with veggies and feta cheese, these bite-size egg muffins may just become your new favorite way to start the day!
The new year is in full swing, and I am all about the healthy recipes! This year, I’m not dieting, though. I want to start the year feeling my best by eating healthier and taking better care of myself (because busy moms know that taking care of ourselves usually comes last on the list).
It doesn’t have to be difficult either. I’m just adding more healthy recipes to our regular diet, exercising several times a week, and trying to remember to take my vitamins and supplements.
New Year Savings Promotion at Publix
Lucky for me, Publix is making it a little easier because I’m able to pick up all my essentials during their New Year Savings promotion. I went with OLLY Probiotics and Nature’s Bounty Vitamin C to help fill in gaps in my diet. It didn’t hurt that I was able to save $3 off any one OLLY vitamin or supplement (30 count or larger) and $3 off any one Nature’s Bounty item.
I also saved on Advil, which is definitely going to come in handy. My body is still getting used to the shock of a new workout regimen, so it’ll help ease those initial aches and pains.
How To Save
Just visit getthesavings.com/new-year-savings to access coupons that you can print from home. You’ll also be able to see the other offers that are available with the New Year Saving promotion at Publix.
You can pick up the New Year Savings coupon flyer in-store too. Just look for it in the kiosk at the store entrance. If you don’t see it, you can ask for one at the customer service desk. You won’t want to miss out since the overall savings are more than $60! Just be sure to get stocked up before the promotion ends on February 9th.
Mediterranean Egg Bites
While I was at Publix, I was also able to pick up everything I needed for my egg bites recipe too. I’ve made egg muffins with bacon and cheddar in the past, but for this healthier version, I wanted lots of veggies and feta cheese. They turned out so good that this has become one of my favorite easy recipes!
Why We Love This Recipe
Easy – Just saute your veggies for a couple minutes, then combine all the ingredients in a muffin tin. All that’s left to do is pop it in the oven and bake!
Versatile – You can switch out many of these ingredients for your own favorites. Don’t like peppers? Swap them for tomatoes instead. Love goat cheese? Try using it in place of the feta (I’ve done it…it’s yummy).
Make-ahead – Who doesn’t love a good make-ahead breakfast, right? I’m using those extra minutes to squeeze in just a little more sleep. If you’re into meal prep, make a big batch of these ahead of time and freeze them, so you always have an easy breakfast at the ready.
All occasion – We love these egg bites for everyday breakfast, but they also make a fun food for a brunch or holiday breakfast.
Healthy – These low carb egg muffins are packed with veggies and make a great meal choice if you’re trying to focus on eating a healthier breakfast.
How To Make Egg Bites
Step 1: Pour olive oil into a small skillet. Add peppers, onions, and garlic and cook over medium heat for two minutes.
Step 2: Stir in spinach and cook for an additional minute.
Step 3: Remove from heat. Add olives and mix well.
Step 4: Spray mini muffin pan with non-stick cooking spray. Spoon vegetable mixture into each muffin tin.
Note: I used a mini muffin tin but you can use a regular muffin tin. You will end up with six regular size egg muffins (or double the recipe to make 12).
Step 5: Sprinkle feta cheese over the top of the veggies.
Step 6: In a medium bowl, whisk together eggs and milk. I used 1% milk. (If you’re following a keto diet, just substitute heavy whipping cream for the milk).
Step 7: Pour egg mixture over the veggies. I found that the best way was to use a measuring cup to pour the eggs. You can even mix the eggs and milk IN the measuring cup if you want to save on prep time.
Step 8: Bake at 350 degrees for 20 minutes. Remove from oven and add salt and black pepper to taste. You can also garnish with additional feta cheese and/or chopped parsley.
Step 9: Let sit for about 5 minutes, then remove from muffin tin and serve warm.
My daughters loved these egg cups so much that they requested them two days in a row. So now I’ve also discovered a great way to get my kids to eat more veggies…willingly!
I love how the Mediterranean flavors came together to make this such a tasty recipe! Not only is it a healthy way to start the day, but it’s a delicious one too.
What other ingredients can I add?
The beauty of these healthy breakfast egg muffins is that you don’t have to stick to this ingredient list. For example, I mixed red bell peppers with green, just because that’s what I had in my fridge, but you can use any peppers you like.
I love that there are lots of ideas for ingredients to add or substitute. Other ingredients to try:
- Cherry tomatoes
- Sun-dried tomato
- Sweet red peppers
- Green onions
- Blue cheese
- Goat cheese
- Parmesan cheese
- Mozzarella cheese
You could also use a combination of whole eggs and egg whites.
Store your egg bites in an airtight container and refrigerate them, and they should stay good for 3-4 days.
Yes, these are great for freezing. Be sure they’re completely cool, place them in a plastic storage bag, then freeze. For extra protection, you can wrap the storage bag in aluminum foil.
If you are reheating refrigerated egg bites, place them in the microwave for about 30 seconds. If they’re frozen, microwave for about 60-90 seconds.
If you know you’ll be having these for breakfast, go ahead and remove your egg bites from the freezer and defrost in the refrigerator for best results. If you’re like me and don’t plan ahead that far, it’s fine to just microwave them straight from the freezer too.
- 1/4 cup purple onion, diced
- 1/4 cup bell peppers, diced (any color)
- 1/4 cup olives, sliced
- 1/2 tablespoon minced garlic
- 1/2 tablespoon olive oil
- 1/2 cup spinach, chopped
- 1/4 cup feta cheese
- 3 large eggs
- 1 1/2 tablespoon milk
- Salt & pepper to taste
- Extra feta & chopped parsley for garnish (optional)
- Preheat oven to 350 degrees and spray mini muffin pan with non-stick cooking spray.
- Pour olive oil into a small skillet. Add peppers, onions and garlic and cook over medium heat for two minutes.
- Stir in spinach and cook for an additional minute.
- Remove from heat. Add olives and mix well.
- Spoon vegetable mixture into each muffin tin.
- Sprinkle feta cheese over the top of the veggies.
- In a medium mixing bowl, whisk together eggs and milk. I used 1% milk.
- Pour egg mixture over the veggies. I find it easiest to pour the eggs into the tins using a measuring cup.
- Bake at 350 degrees for 20 minutes. Remove from oven and add salt and pepper to taste.
- Garnish with additional feta cheese and/or chopped parsley (optional)
- Let stand for five minutes and remove from muffin tins. Serve warm.
This recipe is made with a mini muffin pan, but you can easily make it with a regular size muffin pan. You will just get 6 large egg muffins instead of 12 small ones (or you can double the recipe to get 12).
For keto egg bites, you'll want to use heavy whipping cream instead of milk.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 155mgSodium: 344mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 8g