With a hectic schedule, breakfast can be a bit of a hassle. Rather than skipping it entirely, or waiting in line for those rubbery egg bites at the coffee shop, you can make your own at home.
Recipes
Make Copycat Starbucks Egg Bites, Thank Yourself Later
No more fretting over what’s for breakfast.
By Published Oct. 7, 2022
Even if you are a fan of those coffee shop egg bites, these will be better, guaranteed. You’re skipping the line (and probably shortening your commute). And these won’t get crushed at the bottom of a paper bag.
Our new cookbook, The Everyday Athlete, breaks mealtime down into easy daily charts, for on-the-go meals suited to your busy lifestyle.
But you don’t have to be an athlete to prep meals in advance; you can save time and money with a little planning ahead.
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This recipe for frittata bites takes just 1 hour to make 12 egg bites. They travel well and are packed with nutrients. Frozen vegetables can be conveniently stirred into the egg mixture for the least amount of effort with the most payoff.
Plus, the recipe can be doubled and customized to your liking.
The original recipe uses pantry-friendly frozen broccoli and sun-dried tomatoes, but try other options such as peas and goat cheese or whatever you happen to have on hand.
These bites will last in the refrigerator for up to 2 days and can be enjoyed right out of the fridge or at room temperature.
No more staring hopefully into an open fridge 30 minutes before you need to leave for work.
New Release!
The Everyday Athlete
In conjunction with clinical dietician and nutritionist Alicia Romano, we developed recipes to give you energy and endurance for the activities you love.Save 27%
Frittata Bites with Broccoli and Sundried Tomatoes
Makes 4 servings (12 bites)
Total time: 1 hour
Ingredients:
- 8 ounces Yukon Gold potatoes, peeled and cut into ½-inch pieces
- 1 onion, chopped fine
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon table salt, divided
- ⅛ teaspoon pepper
- 8 ounces frozen broccoli florets, thawed, patted dry, and cut into ½-inch pieces
- 1½ ounces shredded part-skim mozzarella cheese (⅓ cup)
- ¼ cup oil-packed sun-dried tomatoes, patted dry and chopped fine
- 8 large eggs
- ¼ cup 1 percent low-fat milk
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Toss potatoes and onion with oil, 1⁄8 teaspoon salt, and pepper and microwave in a covered bowl until potatoes are tender and translucent around the edges, 5 to 8 minutes, stirring halfway through microwaving. Remove bowl from the microwave and let cool slightly, about 2 minutes. Stir in broccoli, cheese, and tomatoes.
- Generously spray 12-cup nonstick muffin tin with vegetable oil spray, then divide potato mixture evenly among cups. Whisk eggs and remaining 1⁄8 teaspoon salt in large bowl until well combined and uniform yellow color; do not overbeat. Using ladle, evenly distribute egg mixture over filling in muffin cups.
- Bake until frittatas are lightly puffed and just set in center, 15 to 20 minutes. Transfer muffin tin to wire rack and let cool slightly, about 10 minutes. Run butter knife around edges of frittatas to loosen, then gently remove from muffin tin. Serve.