Skip to main content
Coles

Egg bites with kale and fetta

Skip to IngredientsSkip to Method

This recipe makes 24 egg bites which is perfect for your weekly meal prep. Filled with kale and feta they are asy to grab on the go.

  • Makes24
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins cooling time
Egg notes with kale and fetta

Ingredients

  • 1 1/2 tbs butter, melted
  • 6 extra-large Coles Australian Free Range Eggs
  • 1/2 cup (125ml) milk
  • 1 cup (60g) finely chopped kale
  • 125g fetta, crumbled
  • 1/2 cup (140g) Greek-style yoghurt
  • 1 tbs chopped fresh dill
  • 2 spring onions, thinly sliced (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C (160°C fan-forced). Brush a 24-hole mini muffin pan with melted butter. In a large jug, whisk eggs and milk. Divide kale among prepared muffin holes and evenly pour over egg mixture. Sprinkle with fetta.
  2. Step 2

    Bake for 10-13 mins or until the egg mixture is just set in centre (it will rise up during cooking but sink back down on cooling). Set aside for 5 mins to cool.
  3. Step 3

    Combine yoghurt and dill in a small bowl. Transfer the egg bites to a serving plate. Top with a dollop of dill yoghurt. Sprinkle with spring onion, if using.

    Egg bites with kale and fetta

    Egg bites with kale and fetta
    • Makes24
    • Cook time15 minutes
    • Prep time15 minutes, + 5 mins cooling time
    Ingredients
    • 1 1/2 tbs butter, melted
    • 6 extra-large Coles Australian Free Range Eggs
    • 1/2 cup (125ml) milk
    • 1 cup (60g) finely chopped kale
    • 125g fetta, crumbled
    • 1/2 cup (140g) Greek-style yoghurt
    • 1 tbs chopped fresh dill
    • 2 spring onions, thinly sliced (optional)
      Description

      This recipe makes 24 egg bites which is perfect for your weekly meal prep. Filled with kale and feta they are asy to grab on the go.

      Method
      1. Step 1

        Preheat oven to 180°C (160°C fan-forced). Brush a 24-hole mini muffin pan with melted butter. In a large jug, whisk eggs and milk. Divide kale among prepared muffin holes and evenly pour over egg mixture. Sprinkle with fetta.
      2. Step 2

        Bake for 10-13 mins or until the egg mixture is just set in centre (it will rise up during cooking but sink back down on cooling). Set aside for 5 mins to cool.
      3. Step 3

        Combine yoghurt and dill in a small bowl. Transfer the egg bites to a serving plate. Top with a dollop of dill yoghurt. Sprinkle with spring onion, if using.