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Filtering by Category: gluten free

Oven Baked Egg Bites

Patricia Reitz

ButterYum - Oven-Baked Egg Bites (like Starbuck’s Sous Vide Egg Bites). how to make Starbucks egg bites in oven. Starbucks egg bites recipe. how to make Starbucks egg bites. how to bake Starbucks egg bites.

Here’s my copycat version of Starbuck’s Sous Vide Egg Bites, only instead of cooking them in a sealed hot water bath (sous vide), mine are baked in the oven so anyone can make them. In all honesty, I haven’t tried the Starbuck’s egg bites, but my kids have and they say these are equally delicious. You be the judge.


Start by lining a high quality cupcake pan - I HIGHLY recommend these 100% food-grade silicone cupcake liners because eggs are notoriously sticky and they’ll bake onto the metal pan like cement. These liners can be reused over and over and over, and you don’t even have to spray them with nonstick cooking spray. The egg bites will slip right out of them, I promise. ***Be sure check the bottom of this page to learn how to choose the right silicone liners.

Back to the recipe - to ensure an even distribution of ingredients, I like to divide the bacon and half of the scallions evenly among the 12 silicone liners…


Then place the eggs, cottage cheese, heavy cream, 3/4 cup shredded cheese, and sriracha (or ketchup if you don’t like spicy heat) in a bowl. I used a wide bowl so I could get photos, but you should choose a bowl that is more deep than wide to minimize splashing (even better, use a quart size deli container).


Use an immersion blender to combine the egg mixture. The cheese does not need to be completely blended - it’s fine if small bits remain.

Alternatively, a blender may also be used to combine the ingredients, but blenders tend to incorporate a lot of air so be sure to mix on low speed and allow the mixture to rest for about an hour before using, to allow air bubbles to dissipate.


Pour the egg mixture evenly into the silicone liners.


Top with the remaining cheddar cheese and scallions.


Bake in preheated oven for 15-20 minutes. Rest for 5 minutes before serving. Enjoy!

Items used to make this recipe:

Oven Baked Egg Bites

makes 12 egg bites

Printable Recipe



  • 12 ounces cooked bacon, crumbled

  • 2 scallions, sliced

Egg Mixture:

  • 4 large eggs

  • 3/4 cup shredded cheddar cheese

  • 1/2 cup 4% cottage cheese

  • 1/4 cup heavy cream

  • 1 tablespoon sriracha (or ketchup)


  • 1/4 cup shredded cheddar cheese

  • 2 scallions, sliced


  • Preheat oven to 400F and place rack in center position.

  • Line a high quality cupcake pan with 12 silicone liners (see note below on choosing the right silicone).

  • Divide bacon and half the scallions among the liners.

  • In a deep mixing bowl of quart-size deli container, use an immersion blender to combine the eggs, cottage cheese, heavy cream, 3/4 cup shredded cheddar cheese, and sriracha.

  • Pour the egg mixture evenly into the silicone cupcake liners,

  • Top each with the remaining cheddar cheese and scallions.

  • Bake for 15-20 minutes; remove from oven and rest for 5 minutes before serving.

Macros: each egg bite contains 126 calories, 8g protein, 10g fat, and 1g net carb.



Salmon and Capers - For the filling, use 1/2 ounce of cooked salmon and 1/2 teaspoon drained capers. For the egg mixture, omit the sriracha, and add 2 tablespoons onion and chive cream cheese and 1 teaspoon ground black pepper Garnish with sliced scallions before baking (no cheese). Smoked salmon can be used, but reduce to 1/4 ounce per cup (it’s very salty).

Spinach and Mushroom - For the filling, use 6 ounces of cooked, chopped, and squeezed dry spinach, and 3 ounces of finely chopped and sautéed mushrooms. For the egg mixture, replace the sriracha with 1/4 teaspoon garlic salt and replace the cheddar cheese with shredded mozzarella. Garnish with cheese and sliced scallions before baking.

Ham and Broccoli - For the filling, use 6 ounces of finely chopped cooked ham and 3 ounces cooked and chopped broccoli (be sure it’s not too wet). For the filling, replace the sriracha with prepared mustard. Garnish with cheese and sliced scallions before baking.

Sausage and Kale - For the filling, use 6 ounces cooked breakfast sausage and 3 ounces finely chopped kale. For the egg mixture, omit the sriracha and replace the cheddar cheese with shredded pepper jack. Garnish with more pepper jack and sliced scallions before baking.

How to Choose the Right Silicone

Have you ever heard of the pinch test? It’s an easy way to find out if silicone utensils or bakeware are made of 100% pure silicone or a cheaper version which contain plasticizers (fillers). Stay away from the cheap versions - they’re not very nonstick and they often give off strong chemical odors/flavors, especially when heated. Pure silicone is extremely nonstick and doesn’t have the same issues with odors/flavors. Manufacturer’s don’t always tell you if their products are pure silicone so here’s a quick way to tell the difference. Pinch the silicone item in question - cheap silicone that contains plasticizers will develop a white stress mark where pinched (similar to bending plastic).

Restaurant Style Salsa

Patricia Reitz

I’m not kidding when I say I could eat chips and salsa every day of my life, without complaint. No exaggeration - it’s one of my favorite things ever. I have a number of oven roasted salsa recipes on this blog, but when I need a salsa fix fast, I can throw a few simple canned ingredients together to to make this restaurant-style version. It goes without saying, use the best canned tomatoes you can - DO NOT use bitter tasting canned tomatoes. No amount of salt or sugar will fix the bitterness. Some canned tomato brands I’m fond of - Cento, SMT, Tuttorosso, Muir Glen, and Sclafani.

Items used to make this recipe:

Restaurant Style Salsa

makes about 1 quart

Printable Recipe


  • 28-ounce can tomatoes (whole, diced, crushed… doesn’t matter)

  • 10-ounce can Ro-tel tomatoes (tomatoes with chilis)

  • 1 small onion, peeled and roughly chopped

  • 3 cloves garlic, peeled

  • 1 jalapeno pepper, stem and seeds removed

  • juice of 1 lime

  • 1 teaspoon Jane’s crazy mixed up salt (or table salt)

  • optional: 1 cup fresh cilantro (leaves and tender stems)


  1. In a blender or food processor, pulse all ingredients together until they reach your desired consistency.

  2. Taste and adjust salt and pepper if needed.