After baking, stash these flavorful bites in your fridge or freezer for future meals.

Coat a 12-cup muffin tin with cooking spray.

Divide the mixture among the prepared muffin cups, about 1/3 cup each.

a recipe photo of the Sun-Dried Tomato & Feta Egg Bites

Photo:Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

Bake until puffed, set and golden, 16 to 18 minutes.

(The egg bites will deflate once removed from the oven.)

Let cool in the pan for 5 minutes before serving.

the ingredients to make the Sun-Dried Tomato & Feta Egg Bites

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

To make ahead

Refrigerate in an airtight container for up to 3 days.

Reheat in the microwave on High for 30 seconds.

a step in making the Sun-Dried Tomato & Feta Egg Bites

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

a step in making the Sun-Dried Tomato & Feta Egg Bites

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco