Mini Spring Frittata Bites

Light, fresh, and easy—these high-protein egg bites are your new go-to for spring brunch or make-ahead breakfasts.

Course Breakfast

Keyword brunch, brunch recipes, easy meals, egg bites, frittata, frittata bites, healthy meal prep, high protein meals, meal prep, spring recipes

Prep Time 10

Cook Time 20

Servings 12 egg bites

8 large eggs
½ cup whole milk or heavy cream
1 cup chopped spring vegetables asparagus, green onions, leeks (just the white and light green parts)
2 cloves garlic minced
½ cup crumbled feta
1 tbsp chopped fresh herbs I used dill
1 tsp lemon zest
Salt & pepper
2 tbsp butter
Olive oil or nonstick spray for greasing the muffin tin

Preheat oven to 375°F. Grease muffin tin with olive oil or nonstick spray.
Lightly sauté chopped leeks, asparagus, and green onions (the white and light green parts only) in butter until just tender. Add in 2 cloves minced garlic for just another minute until fragrant.
In a large bowl, whisk together eggs, milk/cream, salt, pepper, and lemon zest.
Stir in sautéed veggies and tops of the tops of the green onions, chopped.
Divide the mixture evenly between muffin cups until they’re about ¾ of the way full. Top with a little bit of crumbled feta.
Bake for 18–22 minutes, or until puffed and set in the center.
Cool slightly before removing from the muffin tin. Serve warm or at room temp!