Breakfast | Dairy Free | Gluten Free | Mains
Mediterranean Dairy Free Egg Bites
Dairy free egg bites are a great, low-effort breakfast. They’re versatile, filling, and are a perfect make-ahead meal. The whole family will love this homemade version.
Looking for more healthy breakfast ideas? Try my lemon blueberry baked oatmeal, quick and easy breakfast tostada with eggs, or avocado toast with marinated tomatoes.
What You’ll Love About This Recipe
Ingredients
Here’s what I used to make these egg muffins:
- Olive oil
- Baby spinach
- Large eggs
- Non-dairy milk – this helps give the egg bites a fluffier texture. You can use oat milk, coconut milk, unsweetened almond milk, etc.
- Seasonings – nutritional yeast, Italian seasoning, kosher salt, and freshly ground black pepper.
- Sun dried tomatoes
- Bell peppers – I used orange for more color, but any color is perfectly fine.
How to Make Dairy Free Egg Bites: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Prep. Preheat oven 350ºF and spray a 12-cup muffin pan (or silicone mold muffin cups) with avocado oil or cooking spray.
- Cook spinach. Heat a little olive oil in a large skillet over medium heat. Cook the spinach until wilted, stirring occasionally. Remove from the pan, and roughly chop.
- Whisk. In a large bowl, whisk eggs, non dairy milk, nutritional yeast, Italian seasoning, kosher salt, and a few cracks of black pepper until well combined then stir in the chopped cooked spinach, sun dried tomatoes, and bell pepper until evenly distributed.
- Bake. Pour egg mixture into the prepared pan, and evenly divide between the muffin tin, filling them 3/4 of the way full. Bake for 18-20 minutes or until the eggs are set. Let cool for 5 minutes before removing from the pan. Enjoy!
Helpful Tips
- For the best flavor, use whole eggs. Avoid using only egg whites or liquid egg whites from a carton.
- Don’t add fresh spinach straight to the egg mixture without cooking it first. Otherwise, you risk having watery eggs.
- I highly recommend putting a baking sheet on the rack below the muffin tin. This ensures nothing spills over and makes a mess in the bottom of the oven.
Quick Tip: These egg bites are incredibly versatile, you can use whatever vegetables you have on hand, which is a great way to reduce food waste.
Storage
Store these egg bites in an airtight container in the fridge for up to 1 week.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this dairy free egg bite recipe using what you already have? Here are some ideas…
- Use different veggies – such as chopped mushrooms, leeks, baby bok choy, zucchini, etc. I recommend cooking zucchini and mushroom first like you do the spinach. You can chuck them all in the skillet at the same time.
- No dairy free milk? – you could also use a greek style dairy free yogurt.
- No nutritional yeast? – leave it out.
- No Italian seasoning? – use ½ teaspoon dried basil and ½ teaspoon dried oregano, rosemary, OR thyme depending on what you have on hand.
- Add-ins – dairy-free cheese, dairy free cream cheese, oven cooked bacon, pesto: roasted red pepper pesto, zucchini pesto, etc., sliced green onions, hot sauce, etc.
Frequently Asked Questions
Can I cook these dairy free egg bites in a casserole pan instead?
I recommend making my dairy free frittata instead. You can use the same ingredients, just in slightly different quantities.
More Breakfast Recipes
- Dairy Free Frittata
- Lemon Blueberry Baked Oatmeal
- Oat Flour Crepes
- Spanish Tortilla With Sweet Potato & Herbs
I hope you love these Dairy Free Egg Bites! If you make this recipe, please leave a comment & a star rating below. Thank you!
Dairy Free Egg Bites
Dairy free egg bites are a great, low-effort breakfast. They're versatile, filling, and are a perfect make-ahead meal. The whole family will love this homemade version.
Ingredients
- olive oil
- 3 cups fresh baby spinach
- 8 large eggs
- 2 tablespoons non dairy milk of choice
- 1 teaspoon nutritional yeast
- 1 teaspoon Italian seasoning
- ½ teaspoon diamond crystal kosher salt use ¼ teaspoon if using anything else
- freshly ground black pepper
- ½ cup oil packed sun dried tomatoes roughly chopped
- ½ cup diced bell pepper color of choice
Garnish
- chopped chives optional
Instructions
- Prep. Preheat oven 350ºF and spray a 12-cup muffin pan (or silicone mold muffin cups) with avocado oil or cooking spray.
- Cook spinach. Heat a little olive oil in a large skillet over medium heat. Cook the spinach until wilted, stirring occasionally. Remove from the pan, and roughly chop.
- Whisk. In a large bowl, whisk eggs, non dairy milk, nutritional yeast, Italian seasoning, kosher salt, and a few cracks of black pepper until well combined then stir in the chopped cooked spinach, sun dried tomatoes, and bell pepper until evenly distributed.
- Bake. Pour egg mixture into the prepared pan, and evenly divide between the muffin tin, filling them ¾ of the way full. Bake for 18-20 minutes or until the eggs are set. Let cool for 5 minutes before removing from the pan. Enjoy!
Notes
See the blog post for step by step photos, helpful tips, storage, and recipe FAQs.