Description

A comforting, make-ahead breakfast recipe adapted from a grandmother’s traditional method. These sheet pan egg bites are fluffy, protein-packed, and designed for busy mornings, offering a convenient way to enjoy savory eggs with spinach and feta.

Ingredients

Scale

6 large eggs
1/4 cup heavy cream or whole milk
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
2 tablespoons red onion, finely diced
1 tablespoon butter, for greasing

Instructions

Preheat oven to 350°F (175°C). Line a standard sheet pan with parchment paper and grease the parchment generously with butter.
In a medium bowl, crack the eggs and add the heavy cream, salt, and pepper. Whisk vigorously until the mixture is uniform and yellow.
Scatter the chopped spinach and diced red onion evenly across the bottom of the prepared pan. Sprinkle the crumbled feta cheese over the vegetables.
Pour the egg mixture over the fillings and use a spatula to spread it into an even layer, approximately 1/2 inch thick.
Bake for 20-25 minutes until the edges are set and lightly golden, and the center jiggles slightly.
Let the pan cool on a wire rack for 5-10 minutes to allow the eggs to set. Cut into 12-16 squares.

Notes

If using frozen spinach, thaw and squeeze out all excess water to prevent soggy eggs. Ensure the parchment paper is greased to prevent sticking. Let the eggs cool completely before cutting to ensure they hold together. For reheating, cover with a damp paper towel and microwave for 30-45 seconds.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 85
Sugar: 1
Sodium: 150
Fat: 6
Saturated Fat: 3
Carbohydrates: 1
Protein: 6

Keywords: sheet pan eggs, make-ahead breakfast, egg bites, spinach and feta, meal prep, high protein breakfast, keto breakfast, gluten-free breakfast