Back-to-school season brings early mornings, busy schedules, and the need for quick, nutritious meals that keep everyone going strong. Whether you’re getting kids out the door or powering through your own packed day, a wholesome breakfast can make all the difference—and that’s where protein-packed egg bites and breakfast cookies (yes… we said cookies!) come in.
Escoffier High School Chef Presenter Steve Harden stopped by Fox31/CW2 Denver news station to scramble up some of these delicious breakfast goodies, perfect as make-ahead options for busy mornings. Egg bites deliver savory, satisfying protein in a portable form, while breakfast cookies offer a slightly sweet (but still nourishing) twist that feels like a treat. Both are freezer-friendly, endlessly customizable, and sure to become favorites for the whole family.
In this post, we share the recipes Chef Steve used to create these hearty morning morsels, originally crafted by Auguste Escoffier School of Culinary Arts graduate and pastry chef Tracy Rodgers.
Chef Tracy’s Breakfast Cookies
Makes 3 dozen, 36g cookies
Ingredients
- 4 oz Butter, room temp
- 152 g Sugar, granulated
- 117 g Brown sugar
- 130 g Eggs
- 2 g Vanilla
- 4 oz Peanut butter, creamy
- ¼ tsp Baking Soda
- ½ tsp Salt
- 325 g AP Flour
- 160 g Rolled Oats
- 120 g Rolled Oats, Ground
- 1 cup Various inclusions
Equipment
- Large mixing bowl
- Spice grinder / Smoothie Blender
- Stand Mixer
- Scale
- Mesh strainer or flour sifter
- Parchment
- Half sheet x 3
- Rubber spatula
Instructions
- Preheat the oven to 350°F (325°F if using a convection oven)
- Using a stand mixer with paddle, cream butter, peanut butter and sugars (2-3. min). Scrape bowl as needed.
- Slowly add eggs and vanilla, mix until incorporated.
- Sift together flour, salt and baking soda. Add into creamed mixture. Mix until flour is incorporated.
- Add in ground and whole oats – mix well.
- Stir/fold in any desired inclusions
- Using a medium sized spring disher and a scale, scoop a dozen 36g cookie balls onto a parchment lined half sheet pan.
- Using your palm, press each cookie to your desired thickness. Due to the low butter content, these cookies will not spread much.
- Bake for 8 – 10 minutes depending on desired crispiness.
- Cool before serving or storing.
Bacon and Gruyere Egg Bites
Makes 1 dozen
Ingredients
- 4 ea Bacon slices, thick
- 6 ea Eggs, large
- 1 1/4 cup Cottage Cheese, whole fat (4%)
- 1 1/4 cup Gruyere, shredded
- 2 Tbsp Cornstarch
- 1/4 tsp Salt (heaping measure)
- 1/8 tsp Black pepper, ground
- 1/2 tsp Hot sauce
- 1 Tbsp Chives, bruniose
Equipment
- Cutting Board & knife
- Cheese grater
- Blender
- Muffin tin
- 9 x 13 oven safe pan
Instructions
- Preheat the oven to 300°F. Set one rack in the middle position and another in the lowest position.
- Place a 9×13-inch oven safe dish on the lower rack and fill it halfway with the boiling water. This will create steam in the oven to help gently cook the egg bites.
- Generously prep a nonstick muffin pan with oil OR use muffin papers.
- Using a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes. Drain.
- In a blender or food processor, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
- Pour the egg mixture evenly into the prepared muffin pan, ¾ full each.
- Divide the bacon evenly over the egg bites submerging some.
- Bake for 20 to 25 minutes on the middle rack, until the eggs are set. They will start pulling slightly away from the edges.
- Cool in the pan for about 5 minutes. Remove and serve. Garnish with chive, and more cheese. Brown under broiler if desired.
