Cake Pop Maker Spinach & Mozza Egg Bites
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. 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.
Want to make some bites ahead of time or store any leftovers? Not a problem—they 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 for a couple of minutes, until heated through (remember to take off the plastic wrap first). You can also store these bites in the refrigerator for up to five days.
What’s your favorite way of serving these egg bites?
Cake Pop Maker Spinach and Mozza Egg Bites
- 150 g spinach leaves (5 oz.) - cleaned
- 2 eggs
- ½ cup milk
- 2 tbsp. flour
- 2 tbsp. olive oil
- 2 tbsp. mozzarella cheese - shredded
- 1 tsp. nutmeg
- Fresh thyme and dill - roughly chopped
- 1/4 chili pepper (optional) - finely chopped
- 1/3 tsp. salt
- 1/4 tsp. pepper
- ½ cup Greek yogurt
- 1 tsp. olive oil
- 2 tsp. fresh lemon juice
- Dried herbs - to taste
- Salt and pepper - to taste
- Mix all of the egg bite ingredients in a food processor and pulse until smooth, reserving some of the fresh herbs and chopped chili pepper for a garnish.
- 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 use a small spatula to remove them. Let them cool a few minutes.
- Mix all of the sauce ingredients together.
- Serve the egg bites with the yogurt sauce, fresh herbs sprinkled over, chopped chili pepper, some more olive oil, salt and pepper if desired.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
I am Joss, 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!