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Spinach & Feta Egg Bites: Easy Air-Fryer Breakfast

Name: Spinach & Feta Egg Bites: Easy Air-Fryer Breakfast
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Yield: 6 servings
Cuisine: International
Ingredients: 6 large eggs (Room temperature if possible); 1/4 cup whole milk (60 ml); 2 cups fresh spinach (About 60 g packed; roughly chopped); 3/4 cup feta cheese, crumbled (About 100 g); 1/4 cup red bell pepper (Finely diced (about 1/4 of a pepper)); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper (Freshly ground if available); 1/4 teaspoon garlic powder; as needed nonstick cooking spray (Or lightly oil the cups)

Joseph saneley·September 12, 2026·Estimated read time: 1 min

Air-fryer spinach and feta egg bites with tender wilted greens and tangy cheese — six protein-rich portions ready in about 25 minutes, fridge- and freezer-friendly.

Prep10 min

Cook12 min

Total25 min

Servings6

Nutrition Facts

Approximate, per serving

Calories

149 kcal

Protein

9.4g g

Carbs

2.4g g

Fat

11.1g g

Allergens

Containsegg

Containsmilk

May containsoy

Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.

Ingredients

6 large eggs
Room temperature if possible
1/4 cup whole milk
60 ml
2 cups fresh spinach
About 60 g packed; roughly chopped
3/4 cup feta cheese, crumbled
About 100 g
1/4 cup red bell pepper
Finely diced (about 1/4 of a pepper)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Freshly ground if available
1/4 teaspoon garlic powder
as needed nonstick cooking spray
Or lightly oil the cups

Instructions

Preheat the air fryer to 320°F (160°C) for about 3 minutes if it has a preheat function, and fit a 6-cup silicone or metal muffin pan into the basket; coat the cups lightly with nonstick spray or a thin film of oil.
Chef’s tip
Confirm the pan fits flat in your air fryer before starting; silicone pans can make removal easier, while metal gives a slightly crisper edge.
Heat a medium skillet over medium, add the olive oil, then sauté the diced red bell pepper and chopped spinach, stirring until the pepper softens and the spinach just wilts, about 2 to 3 minutes; remove from heat and let the vegetables cool for about 1 minute.
Chef’s tip
If the vegetables release a lot of liquid, drain briefly or squeeze with a spatula to avoid watery egg bites.
In a mixing bowl whisk the 6 eggs with 1/4 cup whole milk until smooth and slightly frothy (about 20 seconds), then stir in the 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder; fold in the cooled spinach and pepper and the 3/4 cup crumbled feta until evenly distributed.
Chef’s tip
Whisk just until combined—overbeating can make the bites dense; folding gently keeps the texture tender.
Divide the egg mixture evenly among the prepared 6 cups, filling each no more than 3/4 full to allow for slight rise, then place the pan in the preheated air fryer and cook at 320°F (160°C) for 12 to 14 minutes, checking at 12 minutes: the tops should be set and not jiggle; confirm the center reaches 165°F (74°C) with an instant-read thermometer.
Chef’s tip
Start checking at 12 minutes; a small wobble at the very center is okay but the thermometer must read 165°F (74°C) for safe serving.
Remove the pan from the air fryer and let the egg bites rest for 3 minutes, then run a small spatula around the edges and lift or invert each cup onto a rack or plate; serve warm or cool completely before storing in an airtight container in the fridge up to 4 days or wrapped individually in plastic and frozen up to 2 months.
Chef’s tip
Cooling completely before sealing prevents condensation that can make the bites soggy; to reheat, air-fry refrigerated bites at 300°F (150°C) for 3–4 minutes or frozen bites at 350°F (175°C) for 5–7 minutes, turning halfway; microwave covered on medium 60–90 seconds if preferred.

These Spinach & Feta Egg Bites are small, savory custards cooked in the air fryer for a quick, portable breakfast or snack. Fresh spinach and diced red pepper are briefly sautéed so they soften without releasing excess water, then folded into beaten eggs with a splash of milk and salty crumbled feta. The finished bites have a tender, set interior with pockets of creamy feta and a gentle sweet crunch from the pepper. They’re portioned into six cups, which makes them convenient to pack for work or school, and they refrigerate or freeze well for make-ahead breakfasts. Expect simple cleanup and fast reheating so mornings feel less rushed.