Mediterranean Diet Bacon Egg Bites
Elevate your morning routine with these Mediterranean Diet Bacon Egg Bites, a healthy twist on classic breakfast egg muffins! Packed with nutrient-rich ingredients like sautéed spinach, sun-dried tomatoes, and red bell pepper, these bites deliver bold Mediterranean flavors in every bite. Lean turkey bacon adds a smoky, savory touch, while crumbled feta cheese lends its creamy, tangy richness. Seasoned with oregano, sweet paprika, and a touch of black pepper, these bites are baked to perfection in individual muffin cups for easy, portion-controlled servings. Perfect for meal prep, these protein-packed gems are gluten-free, low-carb, and ready in under 40 minutes. Whether you enjoy them fresh out of the oven or as a convenient grab-and-go breakfast throughout the week, these Mediterranean-inspired egg bites are a deliciously wholesome start to your day.
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Recipe Information
Ingredients
- 8 whole Eggs
- 4 slices Turkey bacon
- 1 cup Spinach
- 0.5 cup Sun-dried tomatoes
- 0.5 cup Feta cheese
- 0.5 cup Red bell pepper
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Sweet paprika
- 0.5 teaspoon Oregano
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard 12-cup muffin tin with olive oil.
Dice the turkey bacon into small pieces and set aside.
In a non-stick skillet over medium heat, add 1 tablespoon of olive oil and sauté the turkey bacon until crispy, about 5 minutes. Remove and set aside.
Add the spinach to the same pan and sauté until wilted, about 2 minutes. Remove from heat.
Chop the sun-dried tomatoes and red bell pepper into small pieces.
In a large mixing bowl, whisk the eggs thoroughly. Add the salt, black pepper, sweet paprika, and oregano, and continue to whisk until well combined.
Fold the bacon, spinach, sun-dried tomatoes, red bell pepper, and feta cheese into the egg mixture.
Divide the egg mixture evenly among the muffin cups, filling each about 3/4 of the way full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are set and slightly golden on top.
Remove from the oven and let them cool in the tin for 5 minutes before removing.
Serve warm, or allow to cool completely before storing them in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 1622 mg | 541% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 15.9 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 728 mg | 56% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
