Pesto Egg Bites

 

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Video taken from the channel: Amber Kelley


 

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Sous Vide EGG BITES from STARBUCKS Experiment (8 Methods)

Video taken from the channel: Sous Vide Everything


 

Egg Bites for Meal Prep | Episode 100

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How To Make Keto Starbucks Egg Bites Easy Keto Breakfast Ideas

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EGG MUFFINS (3 WAYS) | healthy breakfast meal prep recipe

Video taken from the channel: Downshiftology


Coat a 24-serving mini-muffin pan with cooking spray. Evenly divide the quartered tomatoes among the muffin cups, and top each with 1/2 teaspoon feta or goat cheese. Crack eggs in a large, glass measuring cup or bowl.

Add milk, pesto, salt and pepper; whisk to combine. Coat a 24-serving mini-muffin pan with cooking spray. Evenly divide the quartered tomatoes among the muffin cups, and top each with 1/2 teaspoon feta or goat cheese.

Crack eggs in a large, glass measuring cup or bowl. Add milk, pesto, salt. Add 1 tbsp of pesto (try homemade) to the mixture and chopped ham for “green eggs and ham” bites.

Serve with Cilantro Chimichurri for an awesome pizazz. Make an all-veggie version with chopped pieces of your favorite veg. Add 1/2 cup of your favorite shredded cheese to the blender before processing for a cheesy version. Heat oil in a skillet over medium heat.

In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto. Western Egg Bites: Make the egg bites with 5 eggs and 1/3 cup of heavy cream, along with 1/2 cup diced ham, 3 tablespoons minced onion, and 1/4 cup of minced red and green bell pepper.

Season the egg mixture with 1/2 teaspoon of kosher salt and 1/8 teaspoon of ground black pepper. Serve the egg bites with ketchup or salsa. Our signature line of Egg Bites, pastas and sauces. Egg Bites. Find Out More About Three Bridges Egg Bites.

Pasta and Sauces. All; Cheese Lovers; Egg Bites; Family Size; Gluten-Free; Gluten–Free; Basil Pesto. Superfood Pesto.

Basil Pesto Family Size. Organic Spinach & Cheese Tortellini. Organic Red Beet & Spinach Ravioli. These easy-to-make egg bites with spinach, potatoes, onion, and bell pepper are baked in muffin cups for the ultimate grab-and-go breakfast. In a large mixing bowl, add the eggs, cream, pesto, and cheese.

Blend using an immersion blender until it’s frothy, about one minute. If you don’t have an immersion blender, use a regular blender instead. Add black pepper to taste. These Baked Basil Pesto Chicken Bites are great as an appetizer, fun finger food or dinner (and the kiddos will love them too).

They’re little gourmet chicken nuggets for grownups and kids alike. Picky-eater approved and a healthier choice alternative. The basil pesto gives these nuggets a hint of vibrant green and fresh basil flavor while the crispy breading is light and. Egg-poaching cups: By poaching the eggs using egg-poaching cups in a skillet of water.

This is the fastest method and also the least expensive if you don’t already have a sous vide machine. Sous Vide Egg Bites. Once you’ve decided on one of the three cooking methods above, you’ll also need the ingredients and some patience!

List of related literature:

Beat an egg with a pinch of salt, one tablespoon of the same tomato sauce, one teaspoon of grated Parmesan, and two teaspoons of bread crumbs, and cover the surface of the mound with this mixture.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Add remaining 3 tablespoons basil, Parmesan, eggs, 1 teaspoon salt, and ½ teaspoon pepper and process until combined.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Spread on a heaping tablespoon of the pesto, going not quite to the edges, and sprinkle on 12 teaspoon of the bread crumbs.

“Fish Without a Doubt: The Cook's Essential Companion” by Rick Moonen, Roy Finamore
from Fish Without a Doubt: The Cook’s Essential Companion
by Rick Moonen, Roy Finamore
Houghton Mifflin Company, 2008

3 In a large bowl, whisk together the eggs, olives, feta, cashew milk, salt, dried basil, oregano, pepper, and garlic.

“The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health” by Jimmy Moore, Adam Nally
from The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health
by Jimmy Moore, Adam Nally
Victory Belt Publishing, 2018

Mix in breadcrumbs, egg, pesto, cream, garlic, oregano, salt and pepper.

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

When these have softened, add the garlic and tomatoes and cover; cook gently for another couple of minutes.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Add the bread, mortadella, pancetta, Parmigiano-Reggiano, small onion, half the garlic and parsley, 1 teaspoon of the marjoram, the nutmeg, ½ teaspoon salt, ¼ teaspoon pepper, and the egg.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

Mix goat cheese, ¼ cup basil, remaining 2 tablespoons oil, lemon zest, and ¼ teaspoon pepper together in bowl, then spread evenly over center of pastry shells.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add a tablespoon of minced garlic, a can of crushed tomatoes, a handful of chopped black olives, a few tablespoons of capers, and a pinch of crushed red chile flakes.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Add ricotta, cream cheese, Parmesan, eggs, flour, orange peel, salt, and pepper; puree until smooth and well combined.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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93 comments

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  • Lol, McDonalds is cheaper, Lol, 7 dollars. Those are Suburban chickens with names and sweaters knit by someone’s grandma. Lmao.

  • SOOO quick and easy. I was worried I didn’t have cottage cheese (and I don’t like cottage cheese) like all the other recipes so this is awesome!!! Will definitely try

  • I just can’t seem to make them right, so I’m gonna have to spend a night with you, and we have your breakfast in the morning..deal?

  • Can we acknowledge that none of these are egg bites and they are all egg pots? I mean they literally do egg bite moulds…..and yet these were all done in mason jars?

  • Everybody i see using these molds covers them with foil. Is there some reason that I shouldn’t use the lids that came with them in place of the foil?

  • Mine came with kids too. However, they are safe and do not melt. I have used they a lot. I find putting the paper towel on the top of the batter helps soak up extra moisture too.

  • Great cost saving recipe, Lydia. I love Starbucks but hate the prices too. LOL This looks close enough for my taste!
    Take care,
    Rob

  • Thank you Bobby, for changing the way I shop, think, cook and eat food…..a much needed change!
    I just made these, WOW! they are Fantastic!

  • Guga,
    I used an old trick and added a little Dijon Mustard and some Marsala Cooking Wine to my mix and it turned out, like you say, “Amaazing!”
    About a tablespoon of each in a batch of 4 eggs and an equal amount of cheddar cheese. I also added some diced ham to the jam jar before pouring the egg mixture in and mixed it up.
    Thank you so much for all the great ideas and for being such a great pod-cast host.
    Cheers

  • Amber just to tell u you are in my english book there is a girl talking about you and i go to school in Austria.And ur channel is pretty fun to watch not gonna lie

  • Thank you for using the measuring cup-now I know how to substitute full eggs with egg whites-3 cups!!!! This is a game changer!!!! I dont like yolks. LOL

  • Wow. Those look fantastic, especially the brocolli and bacon ones. Just wondering if you would recommend subbing out the cheese with nutritional yeast for those of us doing whole 30 and if so how much do you think would be best? ��

  • I remember making egg things in muffin tins and I was like I shall call these egg bites. I thought it was so cool. Went to Starbucks the next morning and saw egg bites on the menu. That was a dark day for my culinary dreams.

  • Just found your video, I made this in a tin muffin pan and it took me weeks to get it cleaned, I love your combinations, they look yummy, and iI am going to looked for ceramic pans.Thanks for sharing.

  • I love your recipes! Will make this one too! Can’t wait to see what else you have for 2020! And I love how you are so engaged in talking to your fans!

  • I love you Bobby!
    All of these other keto or low-carb channels are so boring and I fall asleep halfway through their videos. Thank you for the great recipes and entertainment!

  • Great Keto friendly recipe ��! Didn’t have the ceramic muffin pan, but used small ceramic oven safe coffee cups instead and the egg muffins turned out SO yummy ��!!!

  • Amber, you look so grown-up. I first saw you when you were just 11 years old. You were certainly cute back then, but you’ve grown into a nice young lady.

  • Happy Monday, Lydia. You’re better off making those homemade rather than purchasing those on the outside. They probably taste a lot better too. Thanks for the share my lovely friend. Have a beautiful and blessed week.

  • This recipe is good.. I make it often, but it can’t compare to SB egg bites. Although expensive, i still get SB egg bites from time to time.. they are delicious!!

  • I always knew these could be done in different ways but these flavors look so delicious. I love how you can take one recipe and make 10 times better. Thank you so much for sharing.

  • Your texture is different because of the way they were cooked. Also, there is no salsa in those particular egg bites. The bacon gruyere egg bites are just eggs, a combination of gruyere and Monterey Jack cheeses, and a slice of bacon. The reason their egg bite tastes more cheesy is because it’s a mixture with basically half egg, half fat (cheese).

    You’ll never get the same smooth texture without the sous Vide process, but you’re absolutely right, they’re overpriced. This is a great alternative for those who want something similar at home, and don’t have a sous Vide machine. Although it’s a worthwhile purchase especially for meats! ��

  • OMG, you have turned into a beautiful young woman by now, haven’t seen you for a couple of years…… And you’re still cooking as enthusiastic as you did then! That makes me so happy and proud I prophecized it then…��✌️������

  • I’m new to making eggs muffins and I have a quick question. How do you store them? In the fridge and for how many days? Or in the freezer and for how long are they good for?

  • Lisa, when I thought it couldn’t get any better, you come up with this recipe; it’s so great. I tried sort of a similar recipe with chopped tomatoes, spinach, cream & a whole egg (sort of like a baked egg in a ceramic cup), but I could never get the egg to cook right (either too runny or overdone), & you had to wait forever for that to cook (cause that one you have to serve fresh). This is so much better, will definitely be trying this recipe. I love that you can make it ahead of time. And yes, you can totally get creative with fillings (diced ham; sun-dried tomatoes in oil + feta, etc.).
    I made your Shepard’s pie recently, only I used ground chicken thighs + cauliflower rice en lieu of lamb or beef, & I loved how tender & delicious it turned out. Another great recipe from you, thank you so much & happy 2020! ����✨
    P. S. I’m breast-feeding my newborn so I’m on a particular diet & your recipes come in very handy! Thanks again!

  • I mix my egg with either ranch dressing or plain yogurt. I mix in minced Pico De Gallo, and I make mine with added green pepper. I top them off with grated sharp cheddar.

  • I am not a fan of cottage cheese so I never thought of adding it to the egg mixture..but I would try these once just to see how the cheese tastes in this dish.

  • Macros per egg bite, recipe makes 6:
    137 calories
    0.6 grams of net carbs
    9.9 grams of fat
    11.1 grams of protein
    0 fiber

    GET THE KITCHEN GEAR I USE:
    muffin tin pan: http://amzn.to/2jSKyom

    kitchenaid blender: http://amzn.to/2lBE7HO

    offset spatlua: https://amzn.to/2tCXju1

    the rest of my gear: https://www.amazon.com/shop/flavcity

  • “2 thick slices of paleo sugar”? This was listed on his website for this recipe, does anyone know what this means or is it a typo?

  • Thank you for the experiment. I thought Starbucks was okay at best but I’ll have try that! Unfortunately I don’t have a circulated yet.

  • I make a similar thing in my instant pot with silicone egg molds. 8 minutes on steam w/ 1 C.Water in the bottom of the pot. So fast! So good!

  • I just came across your channel over the weekend and also ordered your book. What are the brand(s) of cottage cheese and the shredded cheese you used for this recipe? I can’t wait to try these this week. Thank you so much!

  • I just made these and the taste was a 10. I had to force myself to stop at 2! I had cheddar so that’s what I used. Baked at 300 for 30 minutes and they were perfectly cooked. I didn’t get the smooth custard like consistency. I’m going to try and blend it in a different blender to see if that’s the culprit, regardless, this was a great recipe and I’m going to say better than CHARbucks

  • These look great! I am on the hunt for egg dishes like these to freezer meal prep. I am wondering if these will freeze well. Some types of egg muffins can get watery and/or soggy when reheated making them unpalatable. Any tips on how to store them to prevent this would be appreciated. I know wrapping them individually in plastic wrap leaves them soggy, and bulk frozen in a bag does, too. Best I have used is parchment paper, but that only on wrapping something with carbs like burritos and ones on actual muffins. Have you done a video on freezer meal prepping various individual egg dishes similar to these? I could sure use one as having breakfast pre-made and ready to reheat and go is helpful. Thanks.

  • Sous vide may make sense for a busy home cook; pop it in the bath and go on with your day then come back to whatever succulence is in that plastic bag. But how many times does a home cook use such a thing? Not my cup of tea as there’s little culinary skill in bagging and bathing. And I’m not in the habit of buying udder or tough cuts of meat (and if I did, my pressure cooker is always here). So no iRobot, you’re not getting some space in my kitchen!

  • I just made the egg bites for breakfast this morning. They were delicious. Thank you for the recipe. I will try the meatloaf and cheesecake bites next week.

  • That looks delicious. I’d top mine with fresh chilli as I love the flavour and that heat you get ��
    Just a quick question though. What is the equivalent to heavy cream in the UK?

  • I made mine just like you did but mine deflated do you have any idea what I did wrong? They weren’t creamy they were sort of dry. My oven is new and it gets hot fast maybe I should have cut the baking time down? Not sure. Any advice is much appreciated:)

  • it doesnt come out as its shown in the vid. they all shrinks when cold and not that fine texture. kind of spongy as mediocre egg puddin smh

  • Laura Vitale suggested this video, defo giving it a try tomorrow, thx ��
    Friendly FYI the letter “D” isn’t silent in sous vide (pronounced veeD) I know most Americans pronounce it that way, but it just sound like you’re saying “sous vie” which means under life ����

  • I hope you wash your hands before touching food after manhandling (in your case Woman-handling) Mr. Shadow!!!… Today I will make these for me and my mom, thanks for the Recipe, I’m sure they’re frigging YuMMMyyyyyyyy

  • Mmmm, they look delicious! I don’t know how I always seem to be watching your videos when I am hungry? It’s like self imposed Cruelty!.. because I Want some NOW!!! ��

  • I know it sounds expensive and all good if you’re trying to Crave from eating unhealthy food it’s better than eating something from McDonald’s and it does kind of hit the spot as far as everything for more food and unhealthy snacks

  • Guga, I made them for the family today and they were a hit!!! Thank you for the recipe!! Any idea on what we could spray the inside of the mason jar with to get the egg to come out formed in the shape of the mason jar?

  • I sprayed a ton of pam, but still stuck bad and seemed too airy and less custardy. Still edible, so will try again when this batch is gone.

  • Hi Bobby. I’ve been making you recipes thanks to my wife. So far my favorite is the lemon chicken with asparagus. I have a question about this recipe though. I cooked for 30 minutes but they weren’t done at that time. I used to glass casserole dish with water in it directly underneath the muffin pan. Could that be the reason? The ones in the middle were less cooked than the ones on the outside. Thanks for all your videos, my wife and I love them.

  • the reason why the american cheese on is so thick is because the sodium citrate in the cheese combines with the fat from the yolk and creates an emulsification

  • Just made them… overall I rate them 8 out of 10
    Since the texture were more eggy than Starbucks I wonder how I can alternate the recipe. I am looking for ooey gooey custardy texture.

  • how about Mozarella and Bellpeppers. Fry the bellpeppers in a little oil and put them on the bottom of the glass with some mozarella cheese

  • Hi guys love the content I think the following saucers would work great sous vide. As well as I think you would like them You guys should give them a try and again thanks for the awesome content. Tiger sauce, dragon sauce, and tiger sauce Habanero lime

  • 1st thing you can get a Sous vide at Walmart for $50 that works great and second you didn’t get the same texture because you didn’t Sous vide them.��

  • I notice you do not emphasize organic in your cooking. You had negative things to say about non-stick cookware but with all the anticoccidial and antibiotic drugs used in the production of poultry which are found in not only the bird but the eggs.

  • So when you bake them they are no longer sous vide. Instead these are mini frittatas. The water process changes the way the eggs are cooked in a sous vide machine. However, good job.

  • I followed your recipe and made 6 with Vermont sharp cheddar and ham and 6 with mushroom pepper jack and bacon and OMG they came out so beautiful and delicious! Thank u for this recipe ����

  • Oh. My. God. I am so happy this video exists. Thank you so much, I’m going to the store on my break to get these for my keto meal prep! So excited

  • I feel like the Starbucks ones get a shot in the toaster oven before sending them out the door to firm them up a bit…agree? Plus I personally would have experimented with the mix… I’ve always scrambled my eggs with cottage cheese, but nowhere close to 50/50.

  • Bacon, sausage, eggs and cheese. Two known carcinogens and four cholesterol sources. I usually enjoy your videos, but labeling this as “healthy” has left a sour taste in my mouth.

  • Made these this morning because I’m definitely not willing to pay $5 for egg bites every day, even though they’re my current obsession. I used sausage instead of bacon and a mix of different cheese since I was trying to use what I have at home, and they were great! Definitely not the same texture (except for the ones in the middle of the muffin pan) but that’s okay as I’m not willing to spend $100 on a kitchen gadget that I won’t use much. Regardless though, they hit the spot! Any recommendations on how to reheat these out of the freezer without giving them time to defrost?

  • I greatly enjoy your videos and this one is no exception. We just made a batch of these egg muffins for a quick mid-week dinner. Thank you from Massachusetts.

  • Making this as part of my meal prep tomorrow. I’m afraid it might not be filling but I will try have two with some fruit and see how it goes.

  • Made this today with last nights leftover veggies and some cheddar! Onion, broccoli, bacon & cheddar! Thanks for the great ideas!

  • If he woulda just poured it into cupcake pans in the oven it would of been so much better or in the oven with the lids off the jar.

  • Downshiftology, this is a good recipe! �� I also have a similar egg muffin baking recipe in my channel which you may like. You can follow me. Don’t worry, I always follow back! ❤ https://www.youtube.com/watch?v=RGvKzvXNiCk&t=50s

  • Thanks for the links to all the cool gadgets you used! Please tell me where you got the containers for your spices? My birthday is coming up at the end of this month and I would really like to add them to my wish list. ❤️

  • Thanks for the video. I think you should have put some sort of other cheese in them so it would be melty and gooey in the middle like the ones at starbucks.

  • Yours look great. I saw where you can brush some butter on the inside of the muffin tin or whatever you’re putting the eggs into. That might help give a little buttery flavor. Also he used some green onion. I guess you can make them however you like them. I didn’t know Starbucks used hot sauce. I’m going to try a little of that. Thanks for the video.

  • Tried the spinach, tomato and feta. Absolutely delicious. Family loved it and will be taking them to work/school for a quick and tasty breakfast. Thanks! ��������

  • Oh my gosh… Are you kidding me??? I can’t wait to get out to the store and buy the ingredients and start cooking me and my family some yummy breakfast/lunch/dinner egg muffins… Absolutely delicious looking… I’m so glad I found your channel… Between The zucchini lasagna and this egg scrumptious looking things in my kitchen is soon to become heaven this is of coarse because I cannot cook but you made it so simple… Thanks again and take care. ������������

  • I got 2 of the eggs bite and they came with a lid that goes to the instant pot I did eggs in it but I should I put some oil with because the eggs sick that much it took a long time to clean

  • Amazing video! Love how showed the consistency of the batters AND the consistency and thickness of the finished product! Thank you for ranking them too!

  • See now I just made these tonight. Used swiss cheese instead. They did not come out like yours at all. Plus I had extra egg mixture. I don’t know what I did wrong ��

  • Should I share this on your channel: I think I should.
    1.: I’m not only into cooking
    2.: Floor Jansen is much more than just a fantastic singer.
    Delete this, if you need to. But pls watch this, first:
    https://www.youtube.com/watch?v=v41l1EV_fY8

  • Yum! These look great. I’ve been getting into frittata lately and make them with diced sweet potato, red capsicum and zucchini. So delish. Really want to try your broccoli version, and the goats cheese and tomato great flavour combo.

  • 5:10 “They’re gonna get to your mouth eventually” cracked me up! $5 for those two bites is daylight robbery…though these stores sell convenience and a way out of laziness.

  • This was the first time watching your channel. I had to stop a few minutes in. Tell your camera guy to stop jumping around. It’s distracting and hard to watch. Good luck with your channel, I won’t be subscribing because of your videography.

  • You have a great Chanel for IP, your link to the Instant Pot Cheesecake Bites is for Raspberry Cheesecake Bites not Oreo. Check out this for Egg bites mold I just ordered them PRAMOO Silicone Egg Bites Molds and Steamer Rack Trivet with Handles for Instant Pot Accessories, 3pcs/set for 6qt & 8qt Electric Pressure Cooker

  • Hey Bobby! Thank you for this video! Do you know if it is possible to freeze these and heat them up? If so, do you know how long they would last in the freezer? Thanks!!

  • tried this recipe out but didnt have much creamy success, its just like a regular egg bite but no creaminess:( has anyone else tried these and had them taste very similar to the starbucks ones? ty!:)

  • I’m so much happy to have find your channel �� You are a grate woman! All videos are so beautiful! I’m watching you from Russia and I’m fascinated with your organisation of a prosses of cooking! Thanks you so much for your work! ��

  • When these eggs first came out i tried to duplicate with instapot and oven steaming but the texture was just not the same. I was thinking if i really wanted it like starbucks I’d have to freeze the raw egg mix in muffin or cupcake shapes, then vacuum, then sous vide. Was it a time constrant? Or will that not work?
    Immagonna try that then brown them a tad. After watching this maybe i didn’t use enough cheese in my experiments.
    Anyway, a million thanks for your videos my sous vide equipment arrives on friday. You put me over the edge. ��

  • Stumbled upon your video looking for motivation to eat healthy and clean for 2020 & I must say I love your videos! They are straight and too the point as well as being easy to follow with simple ingredients! Thank you for the needed inspiration to kickstart (a little late) my goals for 2020! Off to watch more videos!

  • I just came across your channel. Love, love, it! Thumbs waaaay up for this recipe. I will take these any day over the $5 Starbucks version. Thank you so much for posting! New subbie.

  • Egg beaters work easy too. Lots of options…veggies, breakfast meats..bacon bits or Canadian bacon strips…different cheeses. Yummy and easy to freeze.

  • These are literally perfect! Thank you for the pan-water tip! I made my boyfriends with whole eggs but did mine with just egg whites. Came out just like Starbucks egg bites. Delish! ��

  • If you have a small blender, blend half of the mix at a time and combine.
    You can heat the egg mixture to about 35c before cooking in oven to stop them going rubbery.

  • I didn’t have cottage cheese but sour cream worked for me also for those avoiding cholesterol using egg whites out of the carton is good too. To get the equivalent of 5 eggs just pour 3/4 cup & 3 tablespoons of egg white
    They came out great & my family loved them ��❤���� I’ve never even tried the ones from Starbucks, but I have the feeling they’re not as good.

  • Happy 2020! I hope you guys all had a wonderful holiday and are ready to get back to healthy eating in January….starting with these egg muffins! I show three different flavors in the video, but I’d love to hear what your favorite flavor combinations are. Share below!:) xo Lisa

  • I love mushroom and spinach. Sometimes I add chopped red bell pepper. And of course always top with salsa or tapatio before eating.

  • That non-stick spray is probably full of GMO’s (depending on the brand). If you’re not sure of the brand, I would suggest a kitchen oil sprayer that lets you use your own oil or a stoneware muffin pan. Those things are naturally non-stick and have been used for centuries! And they’re pretty.

  • Thannnnkkkk yooouuuu! lol I’ve been looking for something like this to replace the Starbucks ones. And by replace I mean I bought them once and they were kinda bland for almost $5….hehe. Yours look so good! I’ll definitely be trying these.

  • Yes! Exactly. I love your videos, I’ve been feeling like JUNK here recently. And that’s my fault for putting junk inside my body, I love your videos bc I can make my own healthier meals, I also love all the tips you include.

  • Hi Amber I love the video I have a question for you since some diets are able to be redone is it possible to have chicken or turkey for this recipe?

  • I have a Crockpot Express, no manual or pressure cook button, all specific, but anything close might be the steam button, would that be the appropriate button? I’m planning on buying an IP this year and will also get the egg bite mild and the OXO sling. Thank you so much for the links and the videos.