Greek Egg Bites

Name: Greek Egg Bites with Feta and Spinach
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 4 large eggs; ½ cup chopped spinach; ¼ cup diced sun-dried tomatoes; 2 tbsp chopped kalamata olives; 4 tbsp feta cheese crumbles; ¼ tsp dried dill; ¼ tsp salt; pinch of ground black pepper; ¼ cup plain greek yogurt; 2 naan or pita, toasted

Greek egg bites are a quick, portable breakfast combining fresh spinach, feta cheese, kalamata olives, and sun-dried tomatoes in a tender, custard-like egg base that's ready in minutes.

🌍Greek 🥗Vegetarian 🏷️Mediterranean 🏷️Egg bites 🏷️Breakfast 🏷️10 minutes prep

Total

2h 10m

Servings

2

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 large eggs
½ cup chopped spinach
¼ cup diced sun-dried tomatoes
2 tbsp chopped kalamata olives
4 tbsp feta cheese crumbles
¼ tsp dried dill
¼ tsp salt
pinch of ground black pepper
¼ cup plain greek yogurt
2 naan or pita, toasted

10 Ingredients

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Instructions

1
In a large bowl, whisk together eggs, spinach, sun-dried tomatoes, olives, feta, dill, salt, and pepper until blended.
2
Spray Suvie egg tray lightly with cooking spray and pour the egg mixture. Insert egg tray into a Suvie pan, and fill with water. Insert pan into the bottom of Suvie, input settings, and cook now or schedule.
3
Suvie Cook Settings - Bottom Zone: Sous Vide at 175°F for 2 hours, Top Zone: None
4
After the cook, remove tray from Suvie, let cool for 5 minutes before inverting egg tray and removing egg bites. Divide egg bites between 2 plates, top with yogurt, and serve with toasted naan or pita on the side.

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Tips & Notes

Pro tips

Chop spinach finely and squeeze out excess moisture to prevent watery bites.
Don't overmix the egg base—stir just until combined to keep the texture tender and custard-like.
Distribute fillings evenly to ensure consistent flavor in each bite.
Slightly undercook rather than overcook; residual heat continues to set the eggs as they cool.

Substitutions

Kalamata olives → green olives or Castelvetrano olives (lighter, buttery flavor)
Sun-dried tomatoes → roasted red peppers or fresh diced tomato (drain well if fresh)
Feta → goat cheese, ricotta, or labneh (same quantity)
Dried dill → fresh dill, oregano, or mint (use 1 tbsp fresh or ¾ tsp dried)

Storage & make-ahead

Store cooked egg bites in an airtight container in the refrigerator for 3-4 days; reheat gently in a 300°F oven or microwave for 30-60 seconds.

Equipment

Suvie egg tray (or standard muffin tin as alternative) · small mixing bowl

Common Questions

Can I make these ahead?

Yes. Prepare the egg mixture up to 24 hours in advance, then cook fresh. Cooked bites keep refrigerated for 3-4 days and reheat well.

What cooking method works best?

A Suvie egg tray produces the most tender, custard-like result, but you can also bake in a muffin tin at 350°F for 12-15 minutes until just set.

Can I substitute the feta?

Yes. Goat cheese, ricotta, or labneh work well. Use the same quantity for consistent texture and flavor.

Are these gluten-free?

The egg bites themselves are gluten-free. Serve with gluten-free bread or skip bread entirely if needed.

How do I know when they're done?

Egg bites are ready when the edges are set but the center is still slightly jiggly—they'll firm up as they cool and develop that custard-like texture.