Sun-Dried Tomato & Feta Egg Bites


Prep Time:

15 minutes

Cook Time:

40 minutes


6 servings

Nutrition Profile:

Free from sesame

Free from nuts

Free from soy

Suitable for vegetarians



- 8 large eggs

- 1/3 cup whole milk

- 1 teaspoon dried oregano

- 1/2 teaspoon garlic powder

- 1/2 teaspoon ground pepper

- 1/4 teaspoon salt

- 3/4 cup crumbled feta cheese

- 2/3 cup chopped oil-packed sun-dried tomatoes, drained

- 1/3 cup chopped scallions


1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

2. In a large bowl, whisk together the eggs, milk, oregano, garlic powder, pepper, and salt until well combined and frothy.


Fold in the feta, sun-dried tomatoes, and scallions.

3. Divide the mixture evenly among the prepared muffin cups, approximately 1/3 cup in each cup. Bake until the egg bites are puffed, set, and golden, for about 16 to 18 minutes. (Note: The egg bites will deflate once removed from the oven.)

4. Let cool in the muffin tin for 5 minutes before serving.

To make ahead:

Refrigerate the egg bites in an airtight container for up to 3 days. To reheat, microwave on High for 30 seconds. For a crispy texture, broil the egg bites 8 inches from the heat source until crispy and lightly golden brown, about 3 minutes.

Equipment needed:

- 12-cup muffin tin

Nutrition Information:

Serving Size: 2 egg bites

Calories: 182

Fat: 12g

Saturated Fat: 5g

Cholesterol: 266mg

Carbohydrates: 6g

Total Sugars: 2g

Added Sugars: 0g

Protein: 12g

Fiber: 1g

Sodium: 402mg

Potassium: 332mg