Gluten Free Spinach Feta Frittata Bites

Total time40 min

Prep time15 min

Cook time20 min

4.6

(30)

These little egg bites are packed with wilted garlicky spinach, crumbled feta, and just enough red pepper flakes to keep things interesting — all baked into perfectly portioned, poppable minis that work for breakfast, brunch, or a protein-packed snack. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing involved — just straightforward, wholesome cooking. The feta brings a salty, creamy punch that pairs beautifully with the spinach, and the whole milk keeps the texture tender and custardy rather than rubbery. Baking them in a mini muffin tin means you get 24 individual bites with golden, set edges and soft centers — ideal for feeding a crowd or meal-prepping a week's worth of grab-and-go mornings. A quick sauté to wilt the spinach and cook off any extra liquid is the one step that makes a real difference, keeping the bites from getting watery in the oven. Finish with a scatter of fresh chives and serve them warm or at room temperature — either way, they disappear fast.

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Ingredients

6 servings

For the filling

1 tsp olive oil
2 cloves garlic, minced
3 cups fresh baby spinach, roughly chopped
¼ tsp red pepper flakes

For the egg mixture

8 large eggs
¼ cup whole milk
½ tsp kosher salt
¼ tsp black pepper
3 oz feta cheese, crumbled (about ¾ cup)

For the pan

cooking spray or olive oil, for greasing

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Generously grease all 24 cups of a mini muffin tin with cooking spray or a light brush of olive oil, making sure to coat the rims.
2
Heat 1 tsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.

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