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Mini Morning Egg Bites

Mini Morning Egg Bites

Eggs are by far my favorite breakfast. They're just so darn good. Aren't they? I can remember when I was a young girl and my mother taught me how to make sunny-side up eggs — I thought I was so cool.

I invited my grandma over just to make 'em for her — and they were a bit too runny and undercooked, but I was still proud. But just recently I thought… Why not make some cute little egg muffins?

So I did. I made this fun lil' easy egg recipe just for you.

Click here to see Healthiest Breakfast Recipes.


  • 4 whole large eggs
  • 4 egg whites
  • 10 Ounces fresh baby spinach, cooked
  • 1 large Roma tomato, diced
  • 1 medium-sized Vidalia onion
  • 2 Tablespoons finely chopped fresh parsley
  • 2 Tablespoons chia seeds
  • 1/4 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground white pepper
  • Cooking spray

How to Make Starbucks Copycat Egg Bites In the Oven

I’ve been obsessed with the Starbucks bacon gruyere egg bites for a while now. Before quarantine, I used to go to Starbucks several times a week for a change of scenery. I’ve worked from home since 2018, so going to Starbucks was my home office away from home. Generally, I would get the bacon egg bites and my favorite nitro cold brew. I love the egg bites. They are a perfectly portioned breakfast with the protein I prefer to power through my morning. I tend to feel better when I focus on high-quality protein and fewer carbs. So, these bacon egg bites were always my go-to. Since I’m not going to Starbucks nearly as often now, although I do go to the drive-through from time to time, I thought I’d try to make Starbucks copycat egg bites in my oven.

Keto Breakfasts Galore!

Pregnancy has turned me back into a breakfast lover! I used to wake up to a bulletproof and have my first real meal around 1 or 2pm. Now, I wake up hungry and more than half the time I reach for eggs! While they are really quick to scramble or fry up, I like to have these egg bites meal preped to quickly heat up and top with sour cream.Some other breakfast I have really been digging lately have been are macro muffins, low carb breakfast casseroles and keto oatmeal (my personal favorite)! We promise they won’t let your breafkast cravings down.

My Kids Hate Veggies, Is There a Way to Make These So The Whole Family Is Happy?

My kids only like the bell pepper and parsley raw, so I have a variation I do so they eat these and we all get off on the right foot.

To Make These For Both The Veggie Lover and the Veggie Hater:

• Follow the recipe through step 5, just up to adding the sausage. You can also use a very mildly seasoned or maple sausage if traditional sausage is too spicy.

• At this point, pour however many, veggie-free egg bites, you need into the greased muffin tin.

• After you have portioned out the just “Sausage and Cheese Egg Bites”, continue with the recipe as directed adding the veggies and portioning out the remaining Bites.

• Top all Bites with cheese and continue following the recipe.

For our family, this breakfast lasts for 2 mornings as the girls still only eat one Egg Bite. I portion off 4 that will just be sausage and cheese, and make the remaining 8 with veggie for Pierce and myself.

How do these compare to real Starbucks Egg Bites?

They’re a pretty good copycat. The egg bites are Starbucks are made in a sous vide cooker. So they will have a different texture than this copycat version. Making them at home vs. picking them up in the Starbucks drive-thru allows you to be in control of the ingredients. This Copycat Starbucks Egg Bites recipe avoids “fillers” like potato starch that are commonplace in commercial production.

The first step is to get the sweet potato base ready. To do this, peel and grate the sweet potatoes and combine them with shredded cheese.

Then, spray the muffin pan generously with non-stick cooking spray. Distribute the sweet potato and cheese mixture evenly into the muffin cups with a small spoon or a measuring spoon (about 1 tbs)

With a spoon or even your fingers, press down on the mixture to compact it into a cup. Bake them for 10 minutes in the oven over a 350-degree temperature. While the sweet potatoes are baking, cut the bacon into small bites and add some honey (optional).

Then, crack the eggs into a mixing bowl and add the chive. This is when you can be as creative as you want. Sometimes I add spinach, pancetta, cilantro, and even jalapenos for a little spice. I kept things simple, and I just added chives. Whisk until all combined and smooth. About 1 to 2 minutes and set aside.

By now, your sweet potato cups should be ready. Take them out of the oven and place the turkey bacon into the cups. Another way is to add the bits of bacon into the egg. *The next step requires you to leave the oven on and raise the temperature to 425 degrees.

Pour the scrambled egg mixture into the mini muffin cups(I use a spoon or a small cup). Try not to overflow the muffin cups. Place them into the oven and bake for about 10 minutes or until eggs are set. If you make the larger version of muffins, bake them for 20 minutes or until eggs look fully cooked.

Bacon & Cheese Egg Bites

I have made these bacon & cheese egg bites so many times lately I could make them in my sleep. They&rsquore so simple and everyone loves them. I keep them stocked in the fridge for a quick grab & go breakfast throughout the week. I&rsquove also made them for several morning breakfast events and for friends who&rsquove had babies or are in the process of moving. They always get rave reviews and I get so many requests for the recipe that it&rsquos about time I share it here.

All you do is whisk 7 eggs in a large bowl until smooth and then add some milk, salt, cheese and real bacon bits. Divide the mixture into 24 mini muffin cups and sprinkle with some more cheese before baking to fluffy, cheesy, bacon-y, deliciousness.

Both kids and adults gobble them up. A great savory option for breakfast or brunch. Enjoy!

Easy Breakfast Casserole Bites

The way I was taught to make breakfast casserole is to start the night before.

Prepping the night before is the best way to ensure the next day starts off right in all aspects, not just breakfast.

Laying clothes out, getting all items gathered by the door, making a to-do list, and other helpful tips are great things to do the night before so why not prep breakfast while you are at it?

The other great thing about prepping the Breakfast Casserole Bites the night before is that it fives the casserole time to absorb all the flavors and allows the cornbread stuffing to mix with the eggs and cheese.

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Can You Eat Eggs Every Day?

Eggs have gotten a bad reputation over the years because they contain cholesterol. A large egg contains about 185 mg of cholesterol, and the recommendation from the American Heart Association (AHA) is a limit of 300 mg per day.

So, should you limit your egg intake? The answer is essentially no. The recommendation from the AHA can be confusing, and here is why. It assumes that when you eat more cholesterol from food, your blood cholesterol increases. But, your body actually doesn’t work that way. The research consistently and reliably shows that the cholesterol you eat has very little impact on how much cholesterol is in your blood.

Your body actually makes its own cholesterol. Lots of it, in fact. Every single day you produce between 1 and 2 grams of it on your own. (That’s 5-10 times the cholesterol in a large egg.) When you eat more cholesterol from foods like eggs, your body produces less of it. And when you eat less cholesterol, your body produces more. Cholesterol is actually really important in your body. It is in every outer layer of all your cells. It’s a requirement for growth (in infants and adults). And it’s required for the production of many hormones.

The egg paranoia has been based on the old assumption that eating the yolks will raise blood cholesterol (and increase your risk for artery and heart disease). And even though the research has disproven the hypothesis — for most of the population — the medical community has been slow to reverse recommendations. Unless you have medical conditions where your doctor has advised decreasing your cholesterol intake, then eating eggs everyday is just great!

Simple Egg Bites


3 scallions, white and light green parts, thinly sliced
2 tablespoons chopped fresh parsley
1/2 cup baby spinach leaves roughly chopped
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1/2 cup shredded cheese (Swiss, Parmesan or Gruyere), divided

Yield: 48 egg bites


Preheat oven to 350°F. Coat two 24-cup nonstick mini-muffin pans with cooking spray. Place mini muffin pans on foil-lined baking sheets.

Scatter scallions, parsley, and spinach in the bottom of each cup.

Whisk eggs, shredded cheese, and salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout (like a glass measure) and fill each muffin cup with egg mixture. Top each cup with a pinch of shredded cheese.

Bake until egg bites are puffed and browned on top, about 25 &ndash 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.

Allow to cool in the pan for a minute or two. Run a spoon around the edges of each egg bite to loosen and then scoop the bite out onto a wire rack to cool. Serve warm or at room temperature.