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.
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 healthy breakfast, an after-school snack and an elegant appetizer for a dinner party.
- fresh spinach leaves - cleaned
- 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
- Pulse. Add all of the egg bite ingredients to a blender or food processor and pulse until smooth.
- 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.
- Make the sauce. Mix all of the sauce ingredients together.
- Serve. Serve the egg bites with the yogurt sauce and more fresh dill if desired.
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.
- 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).
What's your favorite way of serving these egg bites? Let me know in the comments!
Cake Pop Maker Spinach and Mozza 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
- ½ cup Greek yogurt
- 1 teaspoon olive oil
- 2 teaspoons fresh lemon juice
- fresh dill - to taste
- salt and pepper - to taste
- 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 a few minutes.
- Mix all of the sauce ingredients together.
- Serve the egg bites with the yogurt sauce and more fresh dill if desired.
- 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 information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.