July 14, 2022
updated
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Learn how to pack them hot or at room temperature in a lunch box with the tips in the post.
Cheesy Spinach Egg Bites
Cheesy egg bites are a kid-favorite lunch option that’s easy to make with eggs, milk, cheese, and your choice of add-ins. This recipe uses chopped spinach and shredded mozzarella cheese- a perfect way to add more greens to your kid’s day!
The bite-size and the cheesy flavor make these egg cups the perfect vessel to sneak green veggies into the lunchbox with no picky eater complaining about it! Plus, it’s a healthy meal that comes together quick and easy. A win!
To make this recipe ahead, bake the egg cups and refrigerate them in an airtight container for up to 3 days. You can enjoy them cold, at room temperature, or heat them up to pack them warm in a thermos.
Spinach Egg Bites Ingredients
Open the fridge and there you will find the four simple ingredients needed to make these nutritious Spinach Egg Cups.
Check out the list:
- Eggs: add protein and help to bind the other ingredients.
- Milk: your favorite dairy or non-dairy milk.
- Spinach: chopped to add tons of nutrition!
- Shredded cheese: your favorite! Mozzarella, Colby Jack, Mexican cheese blend, pepper Jack, Swiss, or any variety of Cheddar.
You’ll find the measurements in the recipe card below.
Healthy lunches the kids will love don’t require fancy ingredients, just the right ideas, and I’ve got a ton of them right here:
101 Packed Lunches eBook
All my best kid-friendly lunches from over a decade of creating meal plans. Add some variety to your child’s lunchbox with these epic lunches, plus receive my Pack Meals Like a Pro ebook, free with purchase!
How to Make Spinach Egg Cups
What can be any easier than combining four ingredients and pouring the mix into a muffin pan? That’s how simple it is to make these epic Spinach Egg Cups!
Check the step-by-step:
- Prep
Preheat the oven to 350F and grease a 24-count mini muffin pan. - Mix the ingredients
In a large bowl, whisk the eggs and milk. Add in the chopped spinach and shredded cheese. Mix to combine all ingredients. - Fill the muffin pan
Distribute the egg mixture evenly into the muffin pan cups, filling them about ¾ of the way up. - Bake
Bake in the preheated oven for 15-18 minutes. Using a regular-sized muffin tray (yields 12) requires a longer baking time of approximately 26 to 28 minutes. - Remove
Remove the pan from the oven and let them cool in the pan before carefully removing them with a small knife or small spatula. - Refrigerate
Once cooled, refrigerate the egg cups in an airtight container or zip bag for up to 3 days.
Should Egg Cups be Eaten Warm, Cold or at Room Temperature?
There’s no right or wrong temperature to enjoy egg cups. They can be eaten cold straight out of the fridge, at room temperature when packed in a lunch container, or warm from a thermos.
How to Pack Egg Cups in a Thermos
To enjoy these Spinach Egg Cups warm at lunch, they’ll need to be heated up and placed inside a thermos container. While they won’t be as hot as out of the oven or microwave, they’ll remain warm.
How to store spinach egg bites
Once the spinach egg bites are out of the oven and have cooled down to room temperature, remove them from the mini muffin tray and transfer them inside an airtight container or zip bag. Refrigerate for up to 3 days.
How long can these keep in the fridge
Egg cups are the perfect lunch builder ingredient you can make ahead of time. They keep in the fridge for 3 days.
How to Pack Spinach Egg Cups for Lunch
If you’d like to keep the spinach egg cups warm, pack them in a thermos container, but if your kids don’t mind them at room temp, you can pack them in a regular lunch container.
I’ll show you how to do both below:
- To enjoy these at room temperature, place 4 to 6 egg cups inside the main compartment of a lunch container.
- To eat warm, heat the egg cups in the microwave for 1 minute, stopping the microwave halfway through to flip them over. Immediately transfer them inside a thermos container and close the lid.
- Finish packing this lunch by adding fruit, veggies, and any other sides inside a bento box. Pack everything inside a lunch bag.
Tips for Packing Egg Cups for Lunch Like a Pro
Build balanced meals that stay intact until lunchtime with these pro tips:
Make it a meal
To turn these spinach egg cups into a balanced lunch, pack 4 egg cups for smaller kids and 6 for larger appetites, along with fruit, veggies, and something crunchy, like trail mix, cheese crackers, or pita chips.
Separate dry from wet ingredients
You don’t want crunchy snacks to absorb egg cups’ humidity! To prevent this, pack ingredients in separate compartments.
Cook once, eat twice (or more!)
Egg cups are terrific for meal prep! Make them ahead and store them in the fridge for up to 3 days. Use them to build high-protein school lunches, enjoy breakfast on the go, or even eat as a healthy snack!
More Egg Cup Lunch Ideas
You can make egg cups of all kinds by mixing and matching different ingredients like veggies, lunch meat, and leftover odds and ends from dinner.
With this recipe and the ones below, you won’t get tired of these baked egg bites anytime soon:
You can also watch how a couple of these recipes are made in this quick video:
Spinach Egg Cups for School
Ingredients
For the egg cups:
- 6 eggs
- 3 tablespoons milk
- ½ cup chopped spinach
- 1 cup shredded cheese
For each lunch:
- 4-6 egg cups
- Fruit & veggies
- Lunch sides
Instructions
For the egg cups:
- Preheat the oven to 350F and grease a 24-count mini muffin pan. See the note below regarding cooking time if using a regular muffin pan.
- In a large bowl, whisk the eggs and milk. Add in the chopped spinach and shredded cheese. Mix to combine all ingredients.
- Distribute the egg mixture evenly into the muffin pan cups, filling them about ¾ of the way up.
- Bake in the preheated oven for 15-18 minutes. Remove the pan from the oven and let them cool in the pan before carefully removing them with a small knife or small spatula.
- Once cooled, refrigerate the egg cups in an airtight container or zip bag for up to 3 days.
For lunch:
- To enjoy these at room temperature, place 4 to 6 egg cups inside the main compartment of a lunch container.
- To eat warm, heat the egg cups in the microwave for 1 minute, stopping the microwave half way through to flip them over. Immediately transfer them inside a thermos container and close the lid.
- Finish packing this lunch by adding fruit, veggies, and any other sides inside a bento box. Pack everything inside a lunch bag.
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