These Easy Egg Bites Are the Best Grab-and-Go Breakfast

When it comes to spinach, there seem to be two camps: Those who are irked and those who are delighted when a mountain of fresh spinach cooks down to a mere molehill.

I belong to the delighted camp, not least because the sweet, earthy taste of cooked spinach can be a balm for the taste buds after a parade of rich holiday foods and cookies.

Rather than feel scammed by Big Spinach, I love its vanishing act and use it to my advantage, as in these spinach egg bites. Since fresh spinach consists of mostly water, chopping it up and cooking it, and subsequently removing the water, concentrates its essence into something to be celebrated: a dense fistful of green.

When you’re on the run, though, frozen chopped spinach helps you get there much faster, without sacrificing too much flavor or nutrients.

Since it’s already been processed — washed, chopped, blanched then frozen — it can be used right away, so long as you thaw it. (I like to do this in the refrigerator t...