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Breakfast bites recipe

Breakfast bites recipe

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  • Recipes
  • Dish type
  • Breakfast

For breakfast on the go these breakfast bites are a great choice. You might find these easier than toast or cereal when you are in a hurry to get out the door.

Lancashire, England, UK

3 people made this

IngredientsMakes: 20 breakfast bites

  • 75g walnut halves
  • 75g cashew nuts
  • 8 dates
  • 2 teaspoons cinnamon
  • 100g dessicated coconut
  • 2 tablespoons dark chocolate drops or cocoa powder
  • 4 tablespoons sultanans or raisins
  • 100ml coconut milk

MethodPrep:20min ›Extra time:1hr chilling › Ready in:1hr20min

  1. In a food processor, whiz the walnuts and cashew nuts until you get a breadcrumb consistency. Tip this mixture into a large mixing bowl.
  2. Chop the dates into tiny pieces (about 3mm) add to the mixing bowl and mix in with your fingers to prevent them clumping together.
  3. Add the cinnamon, dessicated coconut, chocolate drops and raisins. Mix together.
  4. Using an electric mixer slowly stir in the coconut milk and mix for a few minutes until the mixture comes together and has a cookie dough-like consistency. If the mix is too wet add more coconut to soak it up.
  5. Spoon out, roll into little balls and drop onto a foiled baking sheet. You want each ball (or bite) to be about 3cm in diameter ~ish! When all the mixture is balled-up, pop the baking sheet into the fridge for about an hour and they will firm up.For an extra treat you can dust lightly with a little cocoa powder/cinnamon
  6. Transfer into an airtight container and they will keep in the fridge for up to a week - if they last that long!!


I eat these most mornings with a few strawberries/blackberries/blueberries/tayberries (whichever I've picked from my garden that day) and a few spoonfuls of Greek yoghurt. Yum.
They're also great on the run if you're in a rush and need to grab something quick on your way out the door.
Very versatile breakfast. Can be eaten alone if you're in a rush, or as a cereal substitute (for those with wheat allergies) with plain yoghurt and some additional fruit or other nut, but best not peanuts..
For the dates, pitted, fresh or dried will do.

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Copycat Starbucks Egg Bites

This recipe for Copycat Starbucks Egg Bites mimics the delicious egg bites sold at Starbucks.

If you have tried the egg bites at Starbucks, then I’m sure you can agree that they’re pretty wonderful. I buy them every time I’m there! So now you can make a copycat version of Starbucks egg bites at home. These are a pretty good substitute for the real thing, and they’ll be a lot cheaper to make yourself.

Breakfast food is one my favorite things to have anytime of the day. I am not a eat breakfast in the morning person, but on a lazy weekend morning or for dinner, I&rsquom totally up for it. Healthy breakfast recipes is definitely important when you need some good energy before starting your day. So come try this Omelet Breakfast Bites that will help get your day started while being easy to make and budget friendly as well!


  • 36 Tater Tots
  • 1/2 cup diced Ham
  • 1/2 cup diced Peppers
  • 7 Eggs
  • 1/4 cup Milk
  • 1/4 cup shredded Cheddar Cheese
  • Salt to taste
  • Pepper to taste

1. Preheat oven to 400.
2. Grease a muffin pan liberally. These tend to stick, so you can also use a cupcake liner, but add 5 minutes to 20 minute cook time.
3. Place 3 frozen tater tots in the bottom of each muffin tin and bake for 10 minutes.

4. Remove and press the tots down to form a base using a glass or measuring cup.
5. Return to oven and bake for 5 more minutes.
6. Remove from oven.
7. Reduce oven temperature to 350.
8. Top each cup with about 1/2 tablespoon of diced ham and 1/2 tablespoon of diced peppers.
9. Whisk together the eggs and milk and pour the mixture into each muffin tin nearly to the top.

10. Sprinkle each with a little shredded cheese.
11. Bake for 20 minutes or until egg is cooked.

Spinach, Egg, and Cheese Breakfast Bites

I’m not a huge breakfast person. In fact, if I had it my way, I would eat cereal every morning and be totally happy about it. Buuut, that doesn’t get me very far in a day. I try to work out immediately after breakfast and I can tell when I ate cereal that day, versus when I ate something filling and substantial. Basically, my workout rocks on days when I eat something real. Cue these Spinach, Egg, and Cheese Breakfast Bites.

I knew they would be good, but guys. I wasn’t expecting them to be as good as they are. I’ve been in an egg rut lately and the thought of eating them isn’t very appealing. As I’m typing this though, I seriously can’t wait to stuff my face full of these Spinach, Egg, and Cheese Breakfast Bites tomorrow morning.

Also, in case you were wondering, they will keep in the refrigerator in a Ziploc bag or Tupperware to be heated up in the microwave the next day!

Breakfast Bites

Bored of the same old cold cereal every morning? Too busy to cook breakfast during the A.M. rush? I have the answer. I call them Breakfast Bites, and that’s just what they taste like: breakfast in a bite. Nutritious, delicious, simple, and most importantly, you can make these ahead!


  • 12 whole Slices Of Bacon
  • 12 whole Eggs
  • ⅔ cups Milk
  • ¼ teaspoons Black Pepper
  • 4 Tablespoons Parmesan Cheese
  • 1 Tablespoon Parsley, Dried


1. Preheat your oven to 400ºF.
2. Brown the bacon and crumble or chop it into smallish pieces.
3. Beat together the eggs, milk, pepper, Parmesan cheese, and parsley. Use a 4-cup measuring cup if you have one. This will make for easier pouring later.
4. Spray a 12-count muffin tin generously with vegetable oil spray.
5. Divide the egg mixture among the muffin tins.
6. Sprinkle the bacon on top.
7. Bake at 400ºF for 20-25 minutes.
8. Cool in the pan for about 5 minutes and then remove from the pan. I had to use a plastic knife to help the process along.
9. Enjoy hot from the oven, or let cool and store in the fridge.

Better Than Anything Cinnamon Breakfast Bites

Everyone loves a good doughnut, but we don't love the messy frying process of making them. These Better Than Anything Cinnamon Breakfast Bites are like a cross between pull-apart bread and cinnamon donuts, and the best part is, they're super easy to make! Simply make the dough, roll it into balls, and bake. Since they're made from scratch, they taste amazing, and chances are you already have the ingredients on hand.

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I agree that this reminds me of monkey bread. What a good breakfast!

The way this is made reminds me of monkey bread. I think the crisp rice cereal will really add to this by giving it a unique texture and a bit of crunch. That is if they stay crunchy after being baked. My youngest has recently taken to cooking. I am sure he will love making these.

When I first saw this recipe, I was thinking they were little deep fried balls of dough coated in cinnamon sugar but boy, was I wrong! These little cinnamon bites coated in cereal are a tiny bit more nutritious. To answer some of the questions, I think any cereal would work so pick your favorite!

I think the rice cereal creates little air pockets in the dough so that the balls don't collapse, but I'm not sure. I didn't have any rice crispies on hand, but I had special k and used that, crushed up a little bit, since it seemed pretty similar and they turned out good. My son loved them! They don't really come out looking like round balls when they are done though, but my four year old didn't seem to care much.

I don't know what the rice cereal does in this recipe. It does remind me of monkey bread, too, but I like to try easy cinnamon breakfast treats and these look yummy. I'm sure they smell wonderful when they are baking, as all cinnamon recipes do. I wonder if I should use Rice Krispies or Rice Chex?

What is the reason for crisped rice cereal? Is it to make it crispy like a fried donut? The finished product does look good, but the baking powder amount seems a bit high for the amount of flour in it. It makes me think of monkey bread. I am gluten free and can substitute the flour. Maybe I will try using crushed rice chex for the Rice Krispies.

herds of indian cook dumpling ,it,s that recipe above?

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Breakfast Burrito Bites

Some mornings your kids just need a little something small, right? These mini breakfast burritos are perfect for those kids who don’t like to eat breakfast, yet you want to get a little healthy food in their bellies. Eating breakfast can help prevent those moody fits caused by low blood sugar. (and what I mean by moody is being 10 and crying because you miss a stuffed animal you lost over 4 years ago).

So, the concept is easy enough. We

  • sauteed some peppers.
  • Cooked an egg.
  • Rolled it in a whole wheat tortilla
  • And cut cross-ways like sushi.


  • 3 tablespoon chopped bell peppers
  • 1 tsp. olive oil, or spray pan with non stick cooking spray
  • 3 eggs (whipped slightly in a bowl)
  • 1 tablespoon water
  • 2 (8 inch) Whole wheat tortillas

Cook peppers with oil or cooking spray. Remove peppers from pan. Whisk eggs and water together. Cook egg/water mixture over hot skillet, without scrambling them. Move egg inward to cook although through, and flip, so you have a large “fried egg”. Cut in half. Place one egg on each tortilla. Add peppers to the center of your tortilla and roll up.

We love peppers! Did you know:

  1. 1 cup of bell peppers have 300% of the RDA for vitamin C- vitamin C is perfect for immune support.
  2. 1 cup of bell peppers have 100% of the RDA for Vitamin A
  3. They are high in fiber, and kids today need more fiber. Kids should eat 5 grams of fiber plus their age. So, a 4 year old would want at least 9 grams of fiber in a day.

This is a great recipe to start your kids day, so they can have some of those peppers!

This pancake recipe is gluten-free, but you don’t need to buy any gluten-free flour blends.

All you need are oats and a bit of coconut flour. If you haven’t used coconut flour before, it’s a great one to have on hand for gluten-free baking.

Coconut flour is made from dried coconut meat, and is high in fiber. You can usually find it either in the bulk section or in the health foods aisle of your grocery store.

Nosh on these protein pancakes with an Iced Cinnamon Almond Milk Macchiato for a satisfying breakfast.

High Protein Breakfast Granola Bites Recipe

Looking for an easy-to-make protein granola snack that&rsquos a healthy substitute for store-bought granola bars? These granola bites are a delicious high protein breakfast that you can quickly make the night before, so they&rsquoll be ready to grab and go in the morning. We have to warn you – these are pretty addicting, and you&rsquoll likely find yourself packing them in your lunch and taking them along to fuel a hike or bike ride. Share this high protein granola recipe with family and friends on Facebook, Pinterest, Twitter or Instagram.

To make 24 servings of protein granola bites, combine old-fashioned 5-minute oats, Cabot Plain Greek Yogurt , unsweetened applesauce, sliced almonds, Cabot Whey Protein powder, dried raisins (or cranberries), packed brown sugar (or brown sugar blend), ground cinnamon and ground ginger in a large bowl. Beat together with an electric mixer on low speed for 1 minute and set aside.

Preheat oven to 400°F. Line two (12-hole) mini muffin pans with paper liners. Coat liners with cooking spray.

Scoop two tablespoons of granola mixture into each cup and bake on middle oven rack for 12 to15 minutes. Serve warm or at room temperature.

Looking for another high protein breakfast recipe? If you love pancakes, but want a healthier version, try our High Protein Crunchy Pancakes . Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We&rsquod love to hear your feedback on this high protein granola recipe so, if you have a chance, please rate and review it.


2 cups old-fashioned 5-minute oats
½ cup Cabot Plain Greek Yogurt
½ cup unsweetened applesauce
½ cup sliced almonds
2 scoops Cabot Whey Protein powder
½ cup dried raisins or cranberries
½ cup brown sugar or brown sugar blend, packed
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Cooking spray

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


COMBINE all ingredients in a large bowl beat with electric mixer on low speed for 1 minute. Set aside.

PREHEAT oven to 400°F. Line two (12-hole) mini muffin pans with paper liners. Coat liners with cooking spray. Scoop two tablespoons of granola mixture into each cup.

BAKE on middle oven rack for 12 to15 minutes. Serve warm or at room temperature.


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