Spinach Feta Egg Bites
January 19, 2026
These spinach feta egg bites are made in ramekins for a protein-packed breakfast. I use a combination of whole eggs and egg whites to keep the texture airy and light.
The garlic and onion powder add flavor and the feta provides a salty, tangy element that pairs well with the spinach.
I like to serve these directly from the ramekin alongside an arugula salad with lemon-maple dressing.
If you want to swap out the spinach, you can use 60 g of grated zucchini instead. Just be sure to squeeze the zucchini in a paper towel first to remove all water, otherwise the egg bites will become soggy in the bottom of the ramekin.
Ingredients
- 100 g large eggs, 2 whole
- 50 g egg whites, liquid
- 15 g feta cheese, crumbled
- 40 g fresh spinach, finely chopped
- 1 g garlic powder
- 1 g onion powder
- to taste black pepper
- for misting ramekins olive oil
This recipe can be suitable for the following restricted diets:
- DASH
- Vegetarian
- Low Salt
Equipment
- Ramekin
Instructions
- Preheat your oven to 350°F. Lightly mist two standard 4-6 oz ramekins with a tiny amount of olive oil.
- In a small bowl, whisk the 100 g of whole eggs, 50 g of egg whites, garlic powder, onion powder, and black pepper until frothy.
- Divide the 40 g of chopped spinach and 15 g of feta equally between the two ramekins.
- Pour the egg mixture over the spinach and feta.
- Place the ramekins on a small baking sheet for stability. Bake for 16 minutes, or until an internal thermometer reads 160°F.
- Let them cool for 2 minutes. You can eat them directly from the ramekin or run a knife around the edge to pop them out onto your arugula salad.
This recipe was adapted from:
Keto Muffin
Rolled Oat Pancakes
Bodega-style Bacon, Egg, and Cheese Breakfast Sandwich
Written by Will Chiong who lives and works in New York building useful things.