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 homemade Spinach Cheese Egg Bites.
It's fun to try something savory in the cake pop maker rather than sweet once in a while. You can also make savory pizza balls and meatballs in a cake pop maker.
This recipe lets you take advantage of all the labor-saving convenience of your cake pop maker to make these protein and veggie-packed vegetarian 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 appetizer for a dinner party. They are vibrantly green and adorably tiny. Dig in and enjoy!
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🥚 What Are Egg Bites?
Egg bites are a small, baked portion of fluffy eggs mixed with ingredients like cheese, veggies, meat and/or herbs. They're basically mini crustless quiches.
🥬 Ingredients
- fresh spinach leaves - I like to use regular spinach vs. baby spinach for this recipe because it stands up better to heat.
- mozzarella cheese - You could also try a cheddar if you have that on hand and prefer the sharpness.
- fresh dill - You'll want to chop the dill nice and finely for this recipe.
- Thai red chili pepper - This is totally optional, for a little heat.
- Greek yogurt - Greek yogurt is thick and creamy, making it perfect as a dip for the egg bites.
- lemon juice - Freshly squeezed is always best.
*Check recipe card for ingredient amounts.
📝 Recipe 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 and DIY, 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.
🥣 How to Make Spinach Egg Bites
Step #1. Pulse. Add all of the egg bite ingredients to a blender or food processor and pulse until smooth.
Step #2. Bake. Pour the mixture into a lightly greased, preheated cake pop maker. Close the lid and bake for 4-6 minutes or until golden and cooked through. Let them cool a few minutes.
Chef's Note: Oiling the cake pop maker cavities is important so that the egg bites don't stick. I like to use a small spatula or spoon to remove them because the cake pop maker gets hot.
Step #3. Make the sauce. Mix all of the yogurt sauce ingredients together.
Step #4. Serve. Serve the spinach and mozzarella egg bites with the yogurt sauce and more fresh dill if desired.
❓ Spinach Cheese Egg Bites FAQs
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.
Yes! 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.
When you're ready to serve the bites, microwave from frozen or from the fridge for 20 or 30 second intervals, until heated through (remember to take off the plastic wrap first).
No, they contain flour so they are not gluten free.
Most made-at-home egg bites are keto but some versions contain starches and/or other added carbs. These egg bites here are keto in moderation with 1 gram carb per egg bite, according to nutrition calculators. Be sure to check out the nutrition information label or input your own ingredients into an online calculator.
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📋Recipe
Spinach Cheese Egg Bites
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
Dipping Sauce
- ½ cup plain Greek yogurt
- 1 teaspoon olive oil
- 1 ½ 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.5 ounces spinach leaves, 2 eggs, ½ cup milk, 2 tablespoons flour, 2 tablespoons olive oil, 2 tablespoons mozzarella cheese, 1 teaspoon ground nutmeg, 1 teaspoon fresh dill, 1 Thai red chili pepper, ⅓ teaspoon salt, ¼ teaspoon pepper
- Lightly oil the cake pop maker cooking plates (this is important so they don't stick). 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 or spoon to remove them because the cake pop maker gets hot. Let them cool for a few minutes.
- Mix all of the sauce ingredients together.½ cup plain Greek yogurt, 1 teaspoon olive oil, 1 ½ teaspoons fresh lemon juice, fresh dill, salt and pepper
- Serve the egg bites with the yogurt sauce and more fresh dill if desired.
Equipment
Notes
- Note on nutrition: The nutrition information for this recipe does not include the yogurt sauce.
- Fridge storage: Store the egg bites covered in the fridge for up to 5 days.
- Freezer storage: Freeze them wrapped in plastic wrap and into a freezer bag for up to 3 months.
- Reheating: They can be reheated, fresh or frozen, in the microwave for 30 second intervals, until heated through.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
These are so fun and easy to make in a cake pop maker! My kids love them.