Ever feel like you're choosing between a nutritious breakfast and actually getting out the door on time? As a busy woman constantly juggling farm life, mom life, and other morning responsibilities, I've been there too many times to count.
Why Egg Bites Will Change Your Morning Routine
I discovered egg bites when searching for a quick protein option that wouldn't leave me hungry by 9 AM or resorting to whatever snack I could grab on the go (we've all been there!).
This egg bite recipe has become my favorite way to:
Prep a week's worth of breakfast in one go
Get enough protein to stay satisfied until lunch
Have something I can eat with one hand while multitasking
Bonus: I know Everett will love these when he is old enough to start eating them!
Two Ways to Make Them
I've perfected two versions of this recipe:
The healthier option that's still absolutely delicious
A Starbucks copycat version (less healthy but very tasty)
The Egg Bite Recipe You've Been Waiting For
Dogwood Egg Bites (Double Batch)
With mushrooms, onions, sweet peppers, and mozzarella or gouda
Makes 24 egg bites
Ingredients:
2 silicone baking pans (trust me on this one!) or 2 muffin tins with nonstick spray
20 large whole eggs (free-range from Dogwood if possible)
For the Starbucks version: use 14 eggs + 1.5 cups cottage cheese
½ tsp salt
½ tsp pepper
½ tsp garlic powder
1 tsp parsley
½-1 cup cheese (mozzarella or smoked gouda recommended)
½ package thick-cut bacon OR ground pork sausage
1 clove/1 tbsp minced garlic (optional, but always tasty if cooking veggies)
1 package mushrooms
½ onion
1 sweet pepper (any color)
Steps:
Prepare your pans. Silicone muffin pans are game-changers (seriously, they're worth every penny). If using metal tins, spray thoroughly with nonstick cooking spray.
Cook your protein. For bacon, cook until slightly chewy, then use kitchen scissors to cut into small pieces. For sausage, cook thoroughly and drain fat.
Prep your veggies. Chop everything into small pieces. You can cook them first if you prefer (I do this with onions), but it's optional if you're in a hurry.
Preheat oven to 350°F.
Assemble your bites. Add a layer of meat, sprinkle with cheese, then add about a tablespoon of veggies to each cup.
Mix your eggs. In a large measuring cup or bowl with a spout, beat eggs with salt, pepper, garlic powder and parsley. (Add cottage cheese here if making the Starbucks version).
Pour egg mixture carefully over your fillings, being careful not to overfill.
Bake for 20-25 minutes (closer to 30 if you added cottage cheese). Use the wiggle test – the center should be set but not rubbery.
Cool and store in the refrigerator for quick grab-and-go breakfasts all week!
Pro Tips:
Place silicone trays on a cookie sheet for even baking
Don't overcook – they'll get rubbery
Kids love these too – a morning win for busy moms!
Custom Variations
Feel free to mix and match ingredients based on what you have on hand:
Spinach + tomato + swiss + basil
Bacon + gruyere (classic Starbucks style)
Whatever veggies need to be used up in your fridge!
Freezing Instructions
I’ll be honest - these egg bites don’t last long enough for us to freeze them, but here are the instructions if you know this option will work better for you. The biggest consideration when freezing is to make sure they don’t freeze together!
Cool completely after baking
Flash freeze either in the silicone tray or on parchment paper until firm
Transfer to freezer bags once firm
Reheat for about 1:15 in the microwave when you're ready to eat!
I just ran out of my batch yesterday and will be making more with our fresh Dogwood eggs tomorrow. Nothing beats starting a hectic day knowing breakfast is already handled!
Here's to mornings that run a little smoother,
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