ClosePhoto:Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoActive Time:15 minsTotal Time:40 minsServings:6Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients8largeeggs1/3cupwhole milk1teaspoondried oregano1/2teaspoongarlic powder1/2teaspoonground pepper1/4teaspoonsalt3/4cupcrumbledfeta cheese2/3cupchoppedoil-packed sun-dried tomatoes, drained1/3cupchopped scallionsDirectionsPreheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.Whisk eggs, milk, oregano, garlic powder, pepper and salt together in a large bowl until well combined and frothy, Fold in feta, sun-dried tomatoes and scallions until combined.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoDivide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until puffed, set and golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoTo make aheadRefrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.Equipment12-cup muffin tinNutrition InformationServing Size: 2 egg bitesCalories 182, Fat 12g, Saturated Fat 5g, Cholesterol 266mg, Carbohydrates 6g, Total Sugars 2g, Added Sugars 0g, Protein 12g, Fiber 1g, Sodium 402mg, Potassium 332mgEatingWell.com, January 2024Rate ItPrint
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Photo:Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Active Time:15 minsTotal Time:40 minsServings:6Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients8largeeggs1/3cupwhole milk1teaspoondried oregano1/2teaspoongarlic powder1/2teaspoonground pepper1/4teaspoonsalt3/4cupcrumbledfeta cheese2/3cupchoppedoil-packed sun-dried tomatoes, drained1/3cupchopped scallionsDirectionsPreheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.Whisk eggs, milk, oregano, garlic powder, pepper and salt together in a large bowl until well combined and frothy, Fold in feta, sun-dried tomatoes and scallions until combined.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoDivide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until puffed, set and golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoTo make aheadRefrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.Equipment12-cup muffin tinNutrition InformationServing Size: 2 egg bitesCalories 182, Fat 12g, Saturated Fat 5g, Cholesterol 266mg, Carbohydrates 6g, Total Sugars 2g, Added Sugars 0g, Protein 12g, Fiber 1g, Sodium 402mg, Potassium 332mgEatingWell.com, January 2024Rate ItPrint
Active Time:15 minsTotal Time:40 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Cook Mode(Keep screen awake)Ingredients8largeeggs1/3cupwhole milk1teaspoondried oregano1/2teaspoongarlic powder1/2teaspoonground pepper1/4teaspoonsalt3/4cupcrumbledfeta cheese2/3cupchoppedoil-packed sun-dried tomatoes, drained1/3cupchopped scallions
Cook Mode(Keep screen awake)
Ingredients
8largeeggs
1/3cupwhole milk
1teaspoondried oregano
1/2teaspoongarlic powder
1/2teaspoonground pepper
1/4teaspoonsalt
3/4cupcrumbledfeta cheese
2/3cupchoppedoil-packed sun-dried tomatoes, drained
1/3cupchopped scallions
DirectionsPreheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.Whisk eggs, milk, oregano, garlic powder, pepper and salt together in a large bowl until well combined and frothy, Fold in feta, sun-dried tomatoes and scallions until combined.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoDivide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until puffed, set and golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoTo make aheadRefrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.Equipment12-cup muffin tinNutrition InformationServing Size: 2 egg bitesCalories 182, Fat 12g, Saturated Fat 5g, Cholesterol 266mg, Carbohydrates 6g, Total Sugars 2g, Added Sugars 0g, Protein 12g, Fiber 1g, Sodium 402mg, Potassium 332mgEatingWell.com, January 2024
Directions
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.Whisk eggs, milk, oregano, garlic powder, pepper and salt together in a large bowl until well combined and frothy, Fold in feta, sun-dried tomatoes and scallions until combined.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoDivide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until puffed, set and golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoTo make aheadRefrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.Equipment12-cup muffin tinNutrition InformationServing Size: 2 egg bitesCalories 182, Fat 12g, Saturated Fat 5g, Cholesterol 266mg, Carbohydrates 6g, Total Sugars 2g, Added Sugars 0g, Protein 12g, Fiber 1g, Sodium 402mg, Potassium 332mg
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk eggs, milk, oregano, garlic powder, pepper and salt together in a large bowl until well combined and frothy, Fold in feta, sun-dried tomatoes and scallions until combined.
Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until puffed, set and golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.
To make aheadRefrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.
To make ahead
Refrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.
Equipment12-cup muffin tin
Equipment
12-cup muffin tin
Nutrition InformationServing Size: 2 egg bitesCalories 182, Fat 12g, Saturated Fat 5g, Cholesterol 266mg, Carbohydrates 6g, Total Sugars 2g, Added Sugars 0g, Protein 12g, Fiber 1g, Sodium 402mg, Potassium 332mg
Nutrition Information
Serving Size: 2 egg bitesCalories 182, Fat 12g, Saturated Fat 5g, Cholesterol 266mg, Carbohydrates 6g, Total Sugars 2g, Added Sugars 0g, Protein 12g, Fiber 1g, Sodium 402mg, Potassium 332mg
Serving Size: 2 egg bites
Calories 182, Fat 12g, Saturated Fat 5g, Cholesterol 266mg, Carbohydrates 6g, Total Sugars 2g, Added Sugars 0g, Protein 12g, Fiber 1g, Sodium 402mg, Potassium 332mg
EatingWell.com, January 2024
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