We Got Egg-Bites at Home
Corey Wong
Total Cost: ~$7.25 | Makes: 12 Egg Bites | Time: 30–35 mins
Egg bites have become one of my favorite meal-prep breakfasts because they're quick to make, easy to customize, and perfect for busy mornings. This version keeps things simple with eggs, spinach, and mozzarella, creating fluffy, protein-packed bites that reheat beautifully throughout the week. They remind me of the ones you'd find at a coffee shop, but making them at home costs a fraction of the price.
Ingredients + Where I Got Them
| Ingredient | Store | Cost |
|---|---|---|
| Eggs (8) | Lidl | ~$2.70 |
| Fresh spinach (1 bag) | Lidl | ~$1.99 |
| Block mozzarella cheese | Lidl | ~$2.49 |
| Salt & black pepper | Pantry | Minimal |
| Cooking spray or oil | Pantry | Minimal |
Note: Depending on the size of your spinach bag or cheese block, you may have leftovers to use in sandwiches, pasta, or salads later in the week.
Instructions
Prepare the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 12-cup muffin tin with cooking spray or oil.
Prepare the Filling
Roughly chop the spinach.
Grate the mozzarella cheese.
In a large bowl, crack in the eggs and whisk until completely smooth.
Season with a pinch of salt and black pepper.
Stir in the chopped spinach and about 1 cup of shredded mozzarella until evenly combined.
Fill the Muffin Tin
Evenly divide the egg mixture among the 12 muffin cups, filling each about three-quarters full.
Bake
Bake for 18–22 minutes, or until the egg bites are puffed up and the centers are set.
Allow them to cool for a few minutes before carefully removing them from the muffin tin.
Serve warm, or let cool completely before storing in the refrigerator for easy breakfasts throughout the week.
Price Breakdown (Per Egg Bite)
- Eggs: ~$0.23
- Spinach: ~$0.17
- Mozzarella: ~$0.21
Total per egg bite: ~$0.61
(About $1.83 for a serving of three egg bites.)
Final Thoughts
These egg bites are one of the easiest breakfasts to make ahead because they require just a handful of ingredients and come together in about half an hour. The spinach keeps them light, the mozzarella adds just the right amount of creaminess, and the eggs provide plenty of protein to keep you full all morning. I usually make a batch at the beginning of the week, and having a grab-and-go breakfast waiting in the fridge makes busy mornings a whole lot easier.
