Pumpkin Chocolate Chip Bread is packed with fall flavors of pumpkin, spice, and chocolate chips. Serve slightly warm with a smear of butter or your favorite nut butter for a delicious fall treat.
Fall is upon us! It seems the coffee shops around here start Fall at the beginning of September! I swear pumpkin spice season comes out earlier and earlier every year! But no complaints from me, I love pumpkin spice season! This pumpkin chocolate chip bread is so cozy and delicious! Anyway, Hooray for pumpkin season!
How to make Pumpkin Chocolate Chip Bread
Start by whisking together flour, baking soda, pumpkin spice, and cinnamon in a medium bowl.
In a second bowl add your eggs, pumpkin puree, coconut sugar, agave, coconut oil, vanilla extract, and whisk well together.
Add the wet ingredients to the dry ingredients and stir to combine. Gently fold in the chocolate chips.
Spread batter into a prepared loaf pan and bake!
We like some salted butter on warm pieces of bread. That little bit of salted butter against the warm, soft, sweet bread is so scrumptious!
How to Store Pumpkin Chocolate Chip Bread
More than anything I love this pumpkin chocolate chip bread warmed with my morning coffee. I find it best to store this bread in the fridge and in a sealed container then warm-up a slice before eating if you are not going to eat the loaf in a day! No matter how you eat it make sure you wrap it up so it does not dry out! To rewarm slices of your pumpkin bread just throw it in the microwave for 10 seconds! Your bread will store in the refrigerator wrapped up for up to a week.
Love easy and delicious baked goods, also try:
- Pumpkin Cream Cheese Swirl Muffins
- Pumpkin Chocolate Chip Fudge + Video
- Pumpkin Chocolate Chip Bars
- Peanut Butter Oat Bars
- Paleo Chocolate Chip Cookie Bars
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is packed with fall flavors of pumpkin, spice, and chocolate chips. Serve slightly warm with a smear of butter or your favorite nut butter for a delicious fall treat.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
- 2 large eggs
- 1/4 cup coconut sugar
- 1/2 cup agave
- 1/4 cup refined coconut oil, melted
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup chocolate chips, plus more for topping if desired
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray.
- Add flour, baking soda, pumpkin spice, and cinnamon to a large mixing bowl whisking to combine.
- To a smaller bowl add pumpkin puree, coconut sugar, agave, eggs, coconut oil, and vanilla extract whisk to combine.
- Pour the pumpkin mixture into the dry ingredients and stir until just combined.
- Gently fold in the chocolate chips.
- Spread the batter into the prepared loaf pan and bake for 50-60 minutes or until a tester comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely, enjoy!
Roasted Red Pepper & Spinach Egg Cups
Roasted Red Pepper & Spinach Egg Cups are the perfect grab and go breakfast and snack. Full of protein these low carb cups make meal prep a breeze!
Nothing I love more than an easy grab and go meal. Especially in the mornings, I never feel like cooking in the mornings. These are so easy to reheat and taste amazing. With the kids home for virtual learning, mornings have been crazy around here. There just is not enough time for cooking but I still want everyone to have a healthy breakfast! These Roasted Red Pepper & Spinach Egg Cups are perfect, the reheat so easily, and are made with simple healthy ingredients.
How To Make Roasted Red Pepper & Spinach Egg Cups
Like I said before these egg cups are a cinch to make! Start by gathering your ingredients. You want to make sure and spray your muffin slots with a nonstick oil to avoid the eggs sticking to the pan. Whisk your eggs together and season with salt and pepper to taste. Divide your eggs and toppings evenly into your muffins slots. Bake, let cool, and enjoy!
Freezer Friendly
One of the reasons I love these egg cups so much is because they are freezer friendly. Follow recipe directions. Let egg cups cool completely then transfer them to a baking dish. Freeze for 2 hours, then remove from baking sheet and place in a freezer-safe bag. They will store in the freezer for 1-2 months. They can be easily warmed in the microwave, air fryer, or oven.
Love easy and quick breakfast ideas, also try:
- Chia Pudding and Oats Breakfast Bowl
- Easy Egg Bites ( Muffin Tin Recipe)
- Easy French Toast
- Spinach, Mushroom, and Feta Quiche
- Banana Oat Blender Pancakes
Roasted Red Pepper & Spinach Egg Cups
Roasted Red Pepper & Spinach Egg Cups are the perfect grab and go breakfast and snack. Full of protein these low carb cups make meal prep a breeze!
Ingredients
- 12 eggs, large
- 1/4 cup diced roasted red peppers
- 1/2 cup diced baby spinach
- 1/2 cup cheddar cheese
- salt
- ground pepper
- nonstick spray
Instructions
- Preheat oven to 350 degrees, and spray your muffin cup slots with nonstick spray.
- Whisk together 12 eggs in a mixing bowl and season with salt and pepper.
- Evenly distribute the eggs into your muffin slots.
- Evenly distribute the cheese, spinach, and roasted red peppers among your cups.
- Bake for 25 - 30 minutes or until the middle of the egg cup is set.
- Remove from oven at let cool before removing, enjoy!
Notes
To avoid these Egg Cups from sticking, make sure to spray the pan well with a non-stick spray. Use a butter knife to scrape sides for easy removal.
Pumpkin Cream Cheese Swirl Muffins
These Pumpkin Cream Cheese Swirl Muffins are moist and delicious. Topped with sweet cream cheese that just melts in your mouth.
Do you notice that every year pumpkin season comes earlier and earlier, haha! I know some people aren’t fans but I am a huge fan of pumpkin spice season. And well, we are kicking off pumpkin season here with these delicious pumpkin Cream Cheese Swirl Muffins!
These muffins are the ideal combination of sweet and creamy, you can enjoy them at breakfast, snack, with tea or coffee. This is your perfect lazy Sunday baking recipe.
How To Store Pumpkin Cream Cheese Swirl Muffins
These muffins are best out of the refrigerator, because of the cream cheese swirl. You can also freeze muffins for up to 3 months in a freezer bag, Let muffins fully thaw before serving.
Love delicious pumpkin recipes, also try
Pumpkin Cream Cheese Swirl Muffins
These Pumpkin Cream Cheese Swirl Muffins are moist and delicious. Topped with sweet cream cheese that just melts in your mouth.
Ingredients
- 1 and 1/4 cup flour
- 3/4 cup cane sugar
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 3 tbsp coconut oil, melted, use refind for no coconut flavor
- 1 egg
- 1 tsp vanilla extract
- 1 and 1/4 cup pureed pumpkin
- baking spray
Cream Cheese Topping
- 5 oz cream cheese at room temperature
- 3 tbsp agave
- 1 egg yolk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line a muffin pan with muffin papers, and lightly spray with nonstick spray.
- In a medium bowl combine flour, cane sugar, pumpkin spice, cinnamon, and baking soda.
- In a large bowl stir or beat coconut oil, egg, vanilla extract, and pureed pumpkin.
- Add flour mixture to wet mixture. Stir to combine or beat and low speed, don't over mix.
- In a medium bowl beat cream cheese till smooth. Slowly beat in the agave, egg yolk, and vanilla extract.
- Pour pumpkin batter evenly into your muffin slots. Top each muffin with 1 spoonful of the cream cheese mixture. Using a toothpick swirl the cream cheese from edge to center of the muffin.
- Bake for 30 minutes, or until a toothpick comes out clean. Let muffins cool before serving, enjoy!
Double Chocolate Zucchini Bread
This Double Chocolate Zucchini Bread is moist, fudgy, and delicious! It’s hard to believe there is zucchini in this bread!
Summertime brings an abundance of zucchini around here. This year I did not grow my own as I had to kill my crop due to that dang squash bug! However, when zucchini is in the season it’s rather cheap. I love this vegetable for so many reasons but mainly because it can cross over from sweet like in this Double Chocolate Zucchini Bread, to savory.
So we are officially in a heatwave down here in southern California, and let me tell you this heat plus being 8 months pregnant is awful! I woke up at 6 am to bake this Double Chocolate Zucchini Bread bread, haha, I had to beat the heat! Trust me this bread is worth it! Its amazing, the entire family loves it! And the best part is it is refined sugar-free and made with healthy zucchini.
How to make Double Chocolate Zucchini Bread
This bread comes together so quickly and easily. To keep it gluten-free sub with your favorite 1:1 gluten-free flour. To make the bread vegan use a flax egg ( 1 tbsp flaxseed meal + 2.5 tbsp water) in place of the egg.
- Preheat your oven to 350 degrees F. Line a 9 x 5 bread pan with parchment paper and lightly spray with nonstick spray.
- Start by mixing together in a medium bowl your wet ingredients, zucchini, egg, apple sauce, maples syrup, coconut sugar, and vanilla extract.
- Next add in your dry ingredients, flour, baking soda, baking powder,cocoa powder, and stir till just combined.
- Gently fold in your chocolate chips.
- Transfer batter to your prepared baking dish and bake for 50-60 minutes, or until a toothpick comes out clean. Let bread cool at least 15 minutes before serving, enjoy!
Love healthy and delicious baking recipes, also try:
Double Chocolate Zucchini Bread
This Double Chocolate Zucchini Bread is moist, fudgy, and delicious! It's hard to believe there is zucchini in this bread!
Ingredients
- 1 zucchini grated finely, 1 cup
- 1 egg, or flax egg to keep vegan
- 1/2 cup apple sauce
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 3/4 cup flour
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips, plus more for sprinkling on top
Instructions
- Preheat your oven to 350 degrees F. Line a 9 x 5 bread pan with parchment paper and lightly spray with nonstick spray.
- Start by mixing together in a medium bowl your wet ingredients, zucchini, egg, apple sauce, maple syrup, coconut sugar, and vanilla extract.
- Next add in your dry ingredients, flour, baking soda, baking powder, cocoa powder, and stir till just combined.
- Gently fold in your chocolate chips.
- Transfer batter to your prepared baking dish and sprinkle with more chocolate chips if you desire.
- Bake for 50-60 minutes, or until a toothpick comes out clean. Let bread cool at least 15 minutes before serving, enjoy!
Blueberry Waffles
Blueberry Waffles is a delicious breakfast bursting with blueberries and a meal the whole family will love.
These waffles are light, fluffy, and come together quickly! Blueberries offer a sweet summer touch after all sweet summer blueberries are the sweetest! If you can’t access fresh blueberries frozen blueberries also work great in these blueberry waffles.
Homemade waffles are one of the best smells to wake up too. The kids trickly in the kitchen without me yelling, “come eat breakfast!” Every time I use the waffle maker I always need to dust it off and wipe down the inside since I really don’t use it often. But its recipes like this one that make me so glad I own a waffle maker!
Waffles are different from pancakes they are sweeter and the batter requires butter. Blueberry waffles are just so delicious!
Blueberry Waffles are a Freezer Friendly Meal
These waffles are a great grab on go breakfast from the freezer. They heat great in the toaster and microwave. To freeze these blueberry waffles let them cool completely, and store them in an airtight ziplock bag.
Love breakfast recipes, also try
- Chia Pudding and Oats Breakfast Bowl
- Pumpkin Breakfast Cookies
- Mango Lime Chia Pudding
- Easy Egg Bites ( Muffin Tin Recipe)
Blueberry Waffles
Blueberry Waffles is a delicious breakfast bursting with blueberries and a meal the whole family will love.
Ingredients
- 2 1/2 cups flour
- 4 tsp baking powder
- 2 tbsp cane sugar
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 eggs
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1 3/4 cups milk
- 6 tbsp melted butter
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat the waffle iron.
- In a medium mixing bowl combine the flour, salt, sugar, baking soda, and cinnamon.
- Stir in the eggs, vanilla extract, almond extract, melted butter, and milk.
- Fold in the blueberries.
- Spray waffle iron with nonstick spray and add in a 1/2 cup of batter to the waffle iron, let iron cook waffle till done. Do not open waffle iron while cooking.
- Serve with syrup, fresh blueberries, and a drizzle of peanut butter if desired. Enjoy!
Apple Pie Smoothie
This Apple Pie Smoothie is beyond delicious, it’s sweet and full of apple pie spice flavor! Made with wholesome ingredients this smoothie is so sweet and perfectly creamy.
I am in a pie craze phase in the middle of summer, haha, blaming it on my pregnancy! What baby wants baby gets! As much as I would love to bake a pie, all the sugar just is not the best for you! Not to mention the oven just heats the house and its already 90 degrees out! So the next best way to enjoy pie in the middle of summer, hello APPLE PIE SMOOTHIE!!
This completely blew my tastebuds away and satisfied my pie craving. I used greek yogurt for some extra protein however to keep this smoothie vegan you could add in your favorite plain plant-based yogurt. Personally I love smoothies that are just so cold and thick, so for this apple pie smoothie, I went ahead and stuck my apples and bananas in the freezer the night before. You could use them fresh the smoothie just won’t be as thick. Frozen or fresh fruit, whatever you prefer the flavor is downright DELICIOUS!!
Need more delicious smoothie ideas, also try:
Apple Pie Smoothie
Ingredients
- 2 frozen apples
- 2 frozen bananas
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tsp molasses
- 3 Medjool dates pitted
- 1/4 cup greek yogurt
- 1/2 cup ice 
- 1/2 cup milk of choice
- coconut whipped cream for serving, optional
- cinnamon for serving, optional
Instructions
- Place all ingredients in a blender, blend till smooth. Serve with coconut whipped cream and a sprinkle of cinnamon, enjoy!
Pregnancy Blueberry Smoothie
This Pregnancy Blueberry Smoothie is loaded with nutritious and filling ingredients for mama and baby!
If it wasn’t for smoothies, soups, and stews this baby would be living off bagels in the first trimester! Smoothies go down easy and are full of nutrition anyone can enjoy, but especially for all my pregnant mamas out there! It’s important to get baby off to a great healthy start from the get-go!
I think it’s important for me to note that pregnancy is a great time to enjoy and splurge on those pregnancy cravings. However, it is equally as important to ensure mama and baby get the right nutrients to help you and baby thrive!
I loaded this smoothie up with organic blueberries, banana, greek yogurt, almond butter, dates, chia seeds, and oat milk but any milk will work. This blend is full of protein and healthy fats to help your growing baby!
Ingredients in Pregnancy Blueberry Smoothie
- Blueberries: they are especially rich in folate and vitamin c which help our bodies absorb iron. Blueberries are also rich in antioxidants, which is something we all need.
- Greek Yogurt: hello cell growth, greek yogurt is full of protein and calcium. The probiotics are greek yogurt also help promote and healthy and happy gut. If you’re not consuming enough calcium baby will take stores from your body, its so important for bone development so make sure you are consuming enough calcium to benefit both you and baby!
- Banana: they are full of water-soluble vitamin B6. B6 is necessary for the development of the central nervous system of the baby. I like to keep a banana in my purse whenever I need a quick snack.
- Chia Seeds: My favorite superfood, rich in omega-3, fiber, and protein. They keep you full longer and also aid in baby brain and eye development.
- Dates: they have been found to increase cervical ripening and decrease the length of labor! A must add to your pregnancy diet ladies!
- Almond Butter: rich in magnesium, which can help nix those AWFUL nighttime leg cramps and help aid in the prevention of preeclampsia.
- Oat Milk: High in fiber and will help with constipation.
Love easy and healthy recipes, also try
Pregnancy Blueberry Smoothie
Ingredients
- 1 cup blueberries, fresh or frozen (organic if possible)
- 1 tbsp almond butter
- 1/2 cup plain Greek Yogurt (can sub vanilla Greek Yogurt)
- 3 medjool dates, pitted
- 1 banana, fresh or frozen
- 1 tbsp chia seeds
- 1/2 cup oat milk
- 1 cup of ice
Instructions
- Place all ingredients in your blender and blend on high till smooth! If you like a thicker smoothie use a frozen banana and blueberries.
- Top smoothie with your favorite nuts or seeds, greek yogurt, and a dash of cinnamon. Enjoy
Strawberry Coffee Cake
Strawberry Coffee Cake is bursting with sweet strawberries in every bite and topped with the most delicious cinnamon streusel. Adding strawberries to coffee cake gives it the perfect summer twist.
So a few days ago I did my grocery shopping at my regular spot, Trader Joes. There were selling 3 pound strawberry boxes for less than what you would find for 1 pound here! I couldn’t resist the sweet smell, however, after I brought them home to wash and put away I realized I would have to freeze half or risk them going moldy and bad. So what better way to use them then in strawberry coffee cake or Strawberry Fields Salad!
This recipe happens to be my son’s favorite, he likes anything but chocolate, haha. We don’t do a whole lot of baking in the summertime as the oven just heats the house, but this is well worth it. And you will have it for the week if you can resist the temptation to not eat it in a few days! If you don’t have strawberries you can use blueberries and make this amazing Blueberry Coffee Cake.
How to make Strawberry Coffee Cake
Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan.
Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine. 
Pour in your milk, and add your egg and softened butter. Beat the batter together till combined, the batter is supposed to be very thick, so you’re doing right. 
Gently stir in your strawberries until evenly incorporated. Careful not to burst all the strawberries, I find it easiest to fold them in with my hands. 
Pour your batter into your prepared pan, use your hands to flatten it out. 
For the topping, combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.
Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone, butter, or on its own. Enjoy!
Strawberry Coffee Cake
Strawberry Coffee Cake is bursting with sweet strawberries in every bite and topped with the most delicious cinnamon streusel. Adding strawberries to coffee cake gives it the perfect summer twist.
Ingredients
- 1 3/4 cups all-purpose four
- 1/2 cup cane sugar
- 2 tsp baking powder
- 1 egg
- 1/3 cup milk ( i used 2% but any milk will work)
- 1/4 cup butter, softened
- 1 cup diced strawberries
Streusel Topping
- 4 tbsp cold butter, cut in small pieces
- 1/3 cup cane sugar
- 2 tsp coconut sugar ( or sub brown sugar)
- 1 tsp cinnamon
- 1/4 cup flour
- pinch of salt
Instructions
- Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan.
- Add the flour, cane sugar, baking soda, and salt to a medium bowl, stir and combine.
- Pour in your milk, and add in your egg and softened butter. Beat the batter together till combined, the batter is supposed to be very thick, so you're doing right.
- Gently fold in your strawberries until evenly incorporated. Careful not to burst all the strawberries, I find it easiest to fold them in with my hands.
- Pour your batter into your prepared pan, use your hands to flatten it out.
- For the topping: Combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.
- Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone, butter, or on its own. Enjoy!
Mango Lime Chia Pudding
Mango Lime Chia Pudding is perfectly sweet and delicious! Eat it for breakfast or enjoy it as dessert! It is vegan, gluten-free, and refined sugar-free.
Alright, I a now 19 weeks pregnant and have my very first sweet craving! Hello Mango Lime Chia Pudding, you have been a lifesaver these days. My past 2 pregnancies and even when I am not pregnant I never turn down sweets, however, this time they just are not appealing to me what so ever!
So this delicious Mango Lime Chia Pudding can easily slide into the breakfast or dessert category. I topped mine with toasted coconut chips, it was like a tropical party in my mouth!
The chia pudding can be made ahead of time and stored in the refrigerator. The mango lime mixture should be made and eaten on the same day.
How to make Mango Lime Chia Pudding
This recipe is super easy! First, you will make your chia pudding. I like to do this in a jar with a lid, it is easier to shake the pudding then mix it with a spoon. Pour all your ingredients into a jar place the lid on and give it a shake to combine. If you don’t have a jar you can also mix it by hand. Chia seeds will fall to the bottom so it’s important to shake or stir every now and then so pudding sets correctly.
Once pudding has set make your mango mixture. The pudding will make 3 cups distribute as you like and top with mango mixture, serve with toasted coconut chips.
If you love this one also try
- The Best Vegan Dark Chocolate Tart
- Chia Pudding and Oats Breakfast Bowl
- Magic Cookie Bars with Condensed Coconut Milk
- Peach Blueberry Crisp
Mango Lime Chia Pudding
Mango Lime Chia Pudding is perfectly sweet and delicious! Eat it for breakfast or enjoy it as dessert! It is vegan, gluten-free, and refined sugar-free.
Ingredients
Chia Pudding
- 2 cups almond milk
- 1/2 cup chia seeds
- 2 tsp vanilla extract
- 2 tbsp agave ( can sub maple syrup, or sugar of your liking)
Mango Lime
- 1 large mango, peeled, pitted, and diced
- 1 lime, juice of
- 1/2 tsp lime zest ( 1 lime)
- Toasted coconut for serving
Instructions
Chia Pudding
- Place all chia pudding ingredients in a jar or bowl and mix well. Place in the refrigerator and mix every 20 minutes within the first hour. It should not take longer than 1 hr to set. Keep stored in the refrigerator will last 5-6 days.
Mango Lime Topping
- In a medium bowl gently stir mango chunks, lime juice, and zest.
To assemble
- In a small bowl or jar pour chia pudding and top with mango lime mixture. Sprinkle with toasted coconut and serve immediately.
Easy Egg Bites ( Muffin Tin Recipe)
You are going to love these amazing Egg Bites, they are perfect for that HANGRY o’clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.
Easy Egg Bites are simply little frittatas if you will. They have veggies, cheese, and meat if you like. Whatever you like in your eggs you can pretty much throw in egg bites. I used baby greens, tomatoes, bacon, and cheddar cheese. This is one of my favorite combos!
The idea is not to overload your muffin slots with too much, you don’t want these tasting like a salad, ha. Each muffin cup should have a feel-good amount of fillings to still taste like an egg bite.
Can you freeze Egg Bites
Absolutely! Cook them as directed, let them fully cool and transfer them to a flat surface tray like a cookie sheet or cutting board. Place them in the freezer for 1 hour then transfer them to a freezer-friendly container.
To Reheat
You can pop these in the microwave and reheat 1-2 mins from frozen, or 30 seconds from the refrigerator. These also reheat great int he oven or toaster oven.
Recipe Variations
You can add in or omit anything you want, recipe time should remain the same. If you will be using potatoes they will need to be cooked first. You can easily make this vegetarian friendly or dairy-free.
Love easy and delicious breakfasts, also try Chia Pudding and Oats Breakfast Bowl, Healthy Waffles with Strawberry Topping, Spinach, Mushroom, and Feta Quiche, and Kale, Broccoli, and Cheddar Quiche.
EASY EGG BITES (MUFFIN TIN RECIPE)
You are going to love these amazing Egg bites, they are perfect for that HANGRY o'clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.
Ingredients
- 1/2 cup baby greens, chopped ( baby spinach works great)
- 1 small tomato, diced and seeded
- 4 strips bacon, cooked and crumbled
- 1/4 cup shredded cheddar cheese
- 7 large eggs
- 1/4 cup milk ( if using almond use unsweetend)
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Spray muffin tin generously with nonstick spray.
- In a medium bowl mix eggs, milk, salt, and pepper to taste.
- To each muffin slot, add about 1 tbsp of greens, tomatoes, bacon, and a sprinkle of cheese.
- Pour over egg mixture to each slot leaving little room at the top.
- Bake egg bites for 20 minutes. If the top is not fully cooked return to the oven cooking in 3-minute increments. Enjoy!