Savory, Sweet & Sour Breakfast - Starbucks-y Egg Bites

t’s one of those chilly Delaware mornings when the sky is still gray and the house hasn’t quite woken up. My dog Newt is curled beneath my desk — a furry little foot warmer pressed against my cold toes — while I sip coffee and listen to the wind sweep along the river. It’s the kind of morning that makes you crave something nourishing and warm, something you can hold in one hand while typing with the other.

That’s where these copycat Starbucks-style egg bites come in — creamy, tender, and bursting with color from fresh veggies. They’re the kind of breakfast that feels both wholesome and cozy — easy to make on Sunday and enjoy all week long.

INGREDIENTS

4 large eggs

½ cup cottage cheese

½ cup shredded Gruyère, Swiss, or sharp cheddar

¼ cup finely diced bell pepper

¼ cup chopped spinach or kale

¼ cup chopped mushrooms

2 tablespoons finely diced onion or scallions

¼ teaspoon salt

Freshly ground pepper, to taste

Pinch of smoked paprika or a few drops of hot sauce (optional)

Olive oil spray or butter for greasing

METHOD

Preheat oven to 300°F. Place a baking dish on the lowest rack and fill it halfway with hot water — this steam bath is the secret to that silky texture.

In a blender, combine eggs, cottage cheese, shredded cheese, salt, and pepper. Blend until smooth and frothy.

Grease a silicone muffin mold or mini casserole cups. Divide the veggies evenly among the cups. (Truth be told, you can use whatever veggies or meats you have in the fridge. You can also skip the cheese  and only use egg whites  to cut out some calories. Just make sure the egg mixture almost covers everything so it stays together.)

Pour the egg mixture over the vegetables, filling each cup about ¾ full.

Bake for 30–35 minutes, or until the tops are lightly puffed and just set in the center.

Cool slightly before removing from the molds. Serve warm — ideally with a puppy at your feet and your favorite mug steaming beside you.

These keep beautifully in the fridge for the week, which is perfect. Reheat for 30 seconds in the microwave or enjoy cold on the go.

I serve these with a little fruit in the morning - including my new obsession - watermelon with fresh lemon juice. A friend turned me on to this,  and I love it. It sounds odd adding something acidic to something so sweet, but the lemon really adds a strange density and earthiness to the melon. Give it a try.

Sometimes, comfort isn’t a fancy meal — it’s a simple, homemade bite that starts your day with warmth, color, and a wagging tail.