Dogwood's Egg Bite Recipe: The Busy Woman's Solution to Protein-Packed Mornings

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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 chores, mom life, and morning harvests, 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 grabbing an unsatisfying granola bar (or worse, not eating at all!).

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

• Not do breakfast dishes that day!

• Bonus: Everett loves them and I know he is getting a quick, nutritious breakfast (without the daily dishes!)

  
  

Two Ways to Make Them

I've perfected two versions of this recipe:

1. The healthier option that's still absolutely delicious

2. A Starbucks copycat version (less healthy but very tasty)

The Egg Bite Recipe You've Been Waiting For

Two dozen egg bites for our busy weeks!

Dogwood Egg Bites (Double Batch)

With mushrooms, onions, sweet peppers, and mozzarella or gouda 

Makes 24 egg bites

Ingredients:

• 2 silicone muffin tins (trust me on this one!) or 2 regular muffin tins with nonstick spray

• 22 large whole eggs (free-range from Dogwood are the tastiest!)

  • 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 are our favorites!)

• ½ package bacon OR ground pork sausage

• 1 clove/1 tbsp minced garlic (optional, but always tasty if cooking veggies)

• 1 package mushrooms, diced

• 1 onion, diced

• 1 sweet pepper, diced (any color)

Steps:

1. 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.

2. 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.

3. Prep your veggies. Chop everything into small pieces. You can sauté them first if you prefer (I usually do), but it's optional if you're in a hurry.

4. Preheat oven to 350°F.

5. Assemble your bites. Add a layer of meat, sprinkle with cheese, then add about a tablespoon of veggies to each cup.

6. 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).

7. Pour egg mixture carefully over your fillings, being careful not to overfill.

8. 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.

9. Cool and store in the refrigerator for quick grab-and-go breakfasts all week! They heat back up in 15-30 seconds

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!

1. Cool completely after baking

2. Flash freeze either in the silicone tray or on parchment paper until firm

3. Transfer to freezer bags once firm

4. Reheat for about 1:15 in the microwave when you're ready to eat!

Nothing beats starting a hectic day knowing breakfast is already handled!

Here's to mornings that run a little smoother,