Next time you’re ready to get in the kitchen and do some cooking, try this bacon, leek and spinach egg bites recipe. This is an excellent choice for breakfast or snack, that’s healthy, savory and of course delicious.
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Sometimes I get so tired of my normal breakfast selections, but what can I say, I’m a creature of habit. Do you ever feel like that too?
After making a fresh batch of egg bites yesterday, I’ve decided to make a point of creating some version of this recipe at least once or twice a month. There’s nothing like a little extra protein to help kick start your day!
Bacon, Leek And Spinach Egg Bites Recipe
- 6 slices of bacon
- 1 cup of leeks rough chopped
- hand full of fresh spinach
- 1 tablespoon butter
- 24 frozen tater tots cut in half
- 2 1/2 ounce goat cheese crumbles
- 8 large eggs
- salt and pepper to taste
- Preheat oven to 400ºF. Prepare a metal muffin pan with cooking spray, or use silicone muffin pan centered on a full sheet pan.
- Cook bacon in a skillet or microwave, let cool, then chop into small pieces.
- In a skillet sauté chopped leeks in butter, adding in your spinach.
- Cut 24 tater tots in half placing 4 pieces in each section of the muffin pan.
- Add leeks and spinach on top of tater tots, then the bacon pieces.
- Crumble goat cheese and add to each section.
- In a bowl beat eggs adding salt and pepper if you wish. Then distribute the eggs evenly to each section.
- Cook in preheated oven for 18 to 20 minutes.
- Allow to cool sightly then remove from the muffin pan to a serving plate.
- Store in an air tight container in the refrigerator 3 to 5 days.
Recipe Variations
It’s always fun to playing around with recipes to see what variations I can come up with. For example, the Mister is not as crazy about goat cheese as I am, so sometimes I sub in parmesan, cheddar or gouda.
To make this recipe dairy free, omit the cheese, and use a plant based butter spread to sauté the leeks and spinach.
You can also make this recipe without the tater tots. When doing so, increase the egg count from 8 to 12.
I’m a firm believer in changing up recipes to satisfy your taste or dietary needs. In other words make it like you like it, and be creative with different flavors.
BACON, LEEK AND SPINACH EGG BITES RECIPE
Ingredients
- 6 slices of bacon
- 1 cup of leeks rough chopped
- hand full of fresh spinach
- 1 tablespoon butter
- 24 frozen tater tots cut in half
- 2 1/2 ounce goat cheese crumbles
- 8 large eggs
- salt and pepper to taste
Instructions
- Preheat oven to 400ºF. Prepare a metal muffin pan with cooking spray, or use silicone muffin pan centered on a full sheet pan.
- Cook bacon in a skillet or microwave, let cool, then chop into small pieces.
- In a skillet sauté chopped leeks in butter, adding in your spinach.
- Cut 24 tater tots in half placing 4 pieces in each section of the muffin pan.
- Add leeks and spinach on top of tater tots, then the bacon pieces.
- Crumble goat cheese and add to each section.
- In a bowl beat eggs adding salt and pepper if you wish. Then distribute the eggs evenly to each section.
- Cook in preheated oven for 18 to 20 minutes.
- Allow to cool sightly, then remove egg bites from the muffin pan to a serving plate.
- Store in an air tight container in the refrigerator 3 to 5 days.
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Looking for other ideas with eggs? Click on my post Classic Deviled Egg Recipe With Toppings.
Egg bites are the perfect time saver for a quick breakfast, and so easy to reheat in the microwave. I’m feeling energized to tackle whatever the day may bring.
Thank you for visiting today, and I hope you’ll enjoy making this bacon, leek and spinach egg bites recipe.
Cheers!
©2023 Bacon Leek And Spinach Egg Bites Recipe post first appeared on Thistle Key Lane.