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    In the Kitch » Recipes » All Recipes

    Updated: Feb 20, 2024 · Published: Sep 11, 2019 by Joss Dyckson · This post may contain affiliate links ·

    Cake Pop Maker Spinach & Mozza Egg Bites

    Jump to Recipe

    Do you love your cake pop maker but regret that you can only use it to feed your kids (or yourself!) sugary treats? If so, you'll love these Cake Pop Maker Spinach & Mozza Egg Bites.

    Spinach egg bites on a white plate with fresh dill.

    This recipe lets you take advantage of all the labor-saving convenience of your cake pop maker to make these protein and veggie-packed snacks that adults and children alike will gobble up. These egg bites are equally great as a green, savory breakfast, an after-school snack and an elegant appetizer for a dinner party.

    Jump to:
    • Ingredients
    • How to Make These Egg Bites
    • Tips & Tweaks
    • Storage
    • ❤️More Snack Recipes You Will Love
    • 📋Recipe

    Ingredients

    • fresh spinach leaves - cleaned
    • eggs
    • milk
    • flour
    • olive oil
    • mozzarella cheese - shredded
    • ground nutmeg
    • fresh dill
    • Thai red chili pepper - optional
    • salt and pepper
    • Greek yogurt
    • fresh lemon juice

    How to Make These Egg Bites

    1. Pulse. Add all of the egg bite ingredients to a blender or food processor and pulse until smooth.
    2. Bake. Lightly oil the cake pop maker cooking plates. Plug it in to preheat it. Pour the mixture into the cake pop maker cavities, close the lid and bake for 4-6 minutes or until golden and cooked through. I like to use a small spatula to remove them because the cake pop maker gets hot. Let them cool a few minutes.
    3. Make the sauce. Mix all of the sauce ingredients together.
    4. Serve. Serve the egg bites with the yogurt sauce and more fresh dill if desired.
    Spinach egg bites on a white plate with fresh dill.

    Tips & Tweaks

    If your kids turn their noses up at spicy food, feel free to omit the chili pepper.

    On the other hand, if you love spice, give your bites an extra kick by adding a dash of your favorite hot sauce and a teaspoon of smoked paprika to the yogurt sauce.

    If you’re feeling creative, try adding a few more fillings to the recipe—anything you like to use as a filling for omelets will work great here. Some ideas to get you started: toss some cubed bell pepper or crumbled bacon in your bites for a fun twist.

    Storage

    • Refrigerate: Want to make some egg bites ahead of time or store any leftovers? Not a problem—store the egg bites covered in the fridge for up to 5 days.
    • Freeze: They also freeze and reheat really well. Just let them cool in the refrigerator, wrap each bite individually in plastic wrap, pop them in a zip-top bag and freeze for up to three months.
    • Reheat: When you’re ready to serve the bites, microwave from frozen or from the fridge for 30 second intervals, until heated through (remember to take off the plastic wrap first).
    Spinach egg bites on a white plate.

    ❤️More Snack Recipes You Will Love

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    If you tried this Spinach and Mozzarella Egg Bites Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Spinach egg bites on a white plate with fresh dill.

    Cake Pop Maker Spinach and Mozza Egg Bites

    Joss Dyckson
    These cheesy spinach egg bites are equally great as a green, savory breakfast, an after-school snack or a dinner party appetizer. They are conveniently made in a cake pop maker.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 4 minutes mins
    Total Time 19 minutes mins
    Course Appetizer, Breakfast, Snack
    Cuisine American
    Servings 30 egg bites
    Calories 24 kcal

    Ingredients
     
     

    Egg Bites

    • 5 ounces spinach leaves - cleaned
    • 2 eggs
    • ½ cup milk
    • 2 tablespoons flour
    • 2 tablespoons olive oil
    • 2 tablespoons mozzarella cheese - shredded
    • 1 teaspoon ground nutmeg
    • 1 teaspoon fresh dill - chopped
    • 1 Thai red chili pepper - seeded and chopped (optional)
    • ⅓ teaspoon salt
    • ¼ teaspoon pepper

    Sauce

    • ½ cup Greek yogurt
    • 1 teaspoon olive oil
    • 2 teaspoons fresh lemon juice
    • fresh dill - to taste
    • salt and pepper - to taste

    Instructions
     

    • Add all of the egg bite ingredients to a blender or food processor and pulse until smooth.
    • Lightly oil the cake pop maker cooking plates. Plug it in to preheat it. Pour the mixture into the cake pop maker cavities, close the lid and bake for 4-6 minutes or until golden and cooked through. I like to use a small spatula to remove them because the cake pop maker gets hot. Let them cool for a few minutes.
    • Mix all of the sauce ingredients together.
    • Serve the egg bites with the yogurt sauce and more fresh dill if desired.

    Equipment

    • Cake Pop Maker

    Notes

    • The nutrition information for this recipe does not include the yogurt sauce.
    • Store the egg bites covered in the fridge for up to 5 days.
    • Freeze them wrapped in plastic wrap and into a freezer bag for up to 3 months.
    • They can be reheated in the microwave.

    Nutrition

    Calories: 24kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 12mgSodium: 37mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 502IUVitamin C: 2mgCalcium: 16mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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