In need of a nutritious and easy-to-make breakfast? Omelette bites are the perfect on-the-go meal for busy, active families.
Simple to make and even easier to eat, these bites are a spinach-feta omelette in bite-sized form. Eggs and milk are whisked together, poured into muffin tins, and filled with crumbled feta and chopped spinach.
While you can buy an omelette bite at a coffee shop, these are so easy to make at home! These bites are perfect for a hectic morning before soccer practice or can be prepped on the weekend for quick breakfasts during the work week.
These omelette bites with spinach and feta are light and bright tasting. I think they taste delicious with something simple, like a cup of tea, or a glass of orange juice. You can also enjoy them on their own or as an egg sandwich by putting them in between two sides of a buttered English muffin. This recipe is adaptable and flexible, so try mixing up the basic recipe with other add-ins occasionally, too.
When you prepare the pan, grease the muffin tins very well to help keep the omelette bites from sticking to the sides of the pan. You can do this with cooking spray or by brushing the pan with olive oil.
These muffins keep well in the fridge in an airtight container for 4-5 days. You can also freeze them individually wrapped, and reheat them in the microwave for 30-60 seconds, depending on the power of your machine.
What You Need to Make Omelette Bites
This recipe calls for large eggs, feta, spinach, salt, pepper, and milk. That’s it! This recipe should be easy, so if you don’t have feta on hand, you can swap out the feta for another sharp grated cheese like sharp cheddar.
If you have family members who don’t like spinach, try replacing it with chopped herbs.
- Large eggs
- Feta, crumbled
- 1%, 2%, or whole milk
- Table salt
- Freshly ground black pepper
This recipe requires a muffin tin, a whisk, a bowl, a cutting board, and a knife.
How To Make Omelette Bites
Prepare the spinach and feta: Crumble the feta into medium-sized chunks. Roughly chop 1 cup of spinach that has been washed and dried.
Prepare the omelette bites: Whisk together the large eggs, milk, salt, and pepper. Pour the batter into greased muffin tins roughly halfway up. Add in the feta and spinach, and then use the remaining batter to fill the tins the rest of the way up.
Bake: Bake the omelette bites in an oven preheated to 375ºF for 15-20 minutes, or until they have risen, and the center is cooked. Remove from the oven and allow to cool slightly before removing them from the muffin tins. Enjoy!
Can I use just the egg whites?
White omelettes are often made with spinach and feta, so you can recreate that in these bites. Using some egg whites or all egg whites will change the flavor and richness of the dish. If you use egg whites, be even more careful to oil the pan well.
How can I tell if the omelette bites are done?
It is easy to overcook eggs, so make sure you check on the omelette bites while they are in the oven. The center will be the last part to finish cooking, so wait until the center has just set and is no longer liquid before removing them from the oven.
Can I use frozen spinach?
Yes, you can. Frozen spinach is typically packed before it is frozen, so you will need to use roughly ½ to 2/3 of the amount of spinach in this recipe. You won’t get quite the same texture in the bake, but you will still get a good spinach flavor.
If I substitute herbs for spinach, what should I use?
This recipe is so adaptable! If you don’t like spinach, or just want to try something a little different, use basil. You could even add a few pieces of fresh diced tomato. Or try adding a sliced kalamata olive and a little chopped mint for a different twist.
What kind of feta should I use?
You can use block feta in brine, or crumbled feta. I prefer block feta because it isn’t coated in an anticoagulant, but this recipe is all about ease—so if you use crumbled feta at home, go for it! Besides crumbled and block, there are so many elements to consider when choosing feta if you look closely!
I like to use cow’s milk feta in this dish because it appeals to more people’s taste buds. But if you have a favorite sheep or goat’s milk feta, try it!
Also, different brands and regions produce feta with various amounts of salt and fat. You may need to adjust the salt level in the bites to account for the feta you choose. Feta with more fat tends to be creamier. Using it will change the richness of your final dish.
- 1 muffin tin
- 1 Whisk
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 8 large eggs
- 4 oz feta
- ½ cup milk 1%, 2%, or whole
- 1 cup fresh spinach
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Preheat an oven to 375ºF.
- Crumble 4 oz of feta into small and medium-sized pieces.
- Roughly chop 1 cup of spinach.
- Grease 12 slots in a muffin tin.
- Whisk together 8 large eggs, ½ cup of milk, ½ teaspoon of sea salt, and ½ teaspoon of freshly ground black pepper.
- Pour the eggs into the muffin tins, filling them halfway up.
- Add feta and spinach to each cup.
- With the remaining batter, fill the muffin tins.
- Bake for 15-20 minutes or until the centers have just set.
- Allow to cool in the pan.
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