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Mini Spinach & Queso Fresco Egg Bites

Serves: 4-6
These easy mini egg bites with fresh spinach and cheese are perfect savory appetizers or breakfast bites. Serve with some fresh salsa!


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  • 1 tsp avocado oil
  • ½ medium white onion, chopped
  • 3 cups spinach, chopped
  • 8 eggs
  • Salt and black pepper to taste
  • 1 cup Rizo Bros Queso Fresco Cheese, crumbled


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 12 cup muffin pan with cooking spray or line with parchment paper or baking cups.
  2. Heat a medium skillet over medium heat. Add the avocado oil. When the oil is hot, add the onion. Saute, stirring occasionally, until the onion is just tender, about 5 minutes. 
  3. Add the spinach and saute, stirring occasionally, until the spinach is wilted, about 2 minutes. Remove the skillet from heat and let cool for about 10 minutes. 
  4. In a medium bowl, whisk the eggs and season with salt and pepper. Add the crumbled queso fresco and spinach and onion mixture. Stir well to combine.
  5. Use a ladle or a measuring cup with a spout to fill each cup of the muffin tin with the egg mixture. It should fill up each cup almost all the way.
  6. Bake in the preheated oven for 20-25 minutes or until eggs are fully set and cooked through. Let cool for 5 minutes before removing egg bites from the muffin pan.