A Bakin’ Biker ‘25 Cookbook Buffet
Breckenridge library Cookbook Club
A huge thank you to the Breckenridge Library and Joanie from the Cookbook Club for inviting me to share the Bakin’ Biker ’25 Cookbook with your amazing group!
This event was a feast of homemade goodness—club members checked out the cookbook, picked a recipe to make, and brought their creations to share. It was a buffet of pure joy with everyone swapping stories, tasting each other’s dishes, and voting for their favorite.
🥇 The winning dish? The Sweet Potato and Goat Cheese Frittata! The chef behind it took home a free copy of the cookbook as their prize. 🎉
Grateful for this community that comes together over good food and even better company to help fuel the future of our youth. Sales generated from the cookbook club during the event helped fuel the Biked Goods Cookie Jar Fund, helping
Bring the Bakin’ Biker ‘25 Cookbook To Your Next Event!
The 2025 edition of Bakin’ Biker is loaded with over 100 simple-to-prepare, energizing, and downright delicious real-food recipes designed for busy cyclists on the go.
Featuring mouth-watering fan favorites like Portable Sweet Potato Pancake Sandwiches, Happy Biker Bars, Bombin’ Blueberry Bircher, and Endurance Cakes, this year’s recipes are jam-packed with flavor, nutrition, and convenience - all made to bring you and your family joy.
Whether you’re a family on the move, a busy cyclist training for a big event, or someone new to the world of cycling, Bakin’ Biker ‘25 gives you the recipes and nutrition tips you need to help fuel your rides – and the rest of your life. Enjoy!
Talk to Biked Goods about bringing the Bakin’ Biker ‘25 Cookbook to your next event or purchase a copy of the cookbook and use it on your own!
Sweet Potato and Goat Cheese Frittata
Make the winning cookbook club recipe!
Ingredients
2 Tbsp extra virgin olive oil
1 chopped medium sweet potato
2 cloves of garlic, minced
½ chopped yellow or red onion
1½ cups chopped spinach
1 cup red cherry tomatoes, halved
10 eggs
⅓ cup Greek yogurt
1 tsp fine sea salt
½ tsp ground black pepper
6-oz goat cheese, crumbled, about 1 cup (substitute feta cheese)
Directions
Heat a 10-inch cast iron or oven-safe skillet over medium heat with olive oil. Saute the sweet potatoes for 8-10 minutes. Then add the garlic and onion and continue to cook until the potatoes are almost tender, about 3-5 more minutes. Lastly, add the chopped spinach and cherry tomatoes and cook for 2-3 minutes or until the spinach is just wilted. Remove from heat.
In a large bowl, beat the eggs with the Greek yogurt, sea salt, and pepper. Pour the egg mixture over the top of the sweet potato and spinach mixture. Top with crumbled goat cheese.
Bake for 25-35 minutes at 350°F, or until the eggs are set and lightly golden. Let cool for 10 minutes, then slice into individual servings. Keep leftovers in an airtight container in the fridge for up to 5 days.
Partner With Biked Goods
If you are a cycling club, youth organization, or school and want to add fun, experiential events and programming for your organization, contact Biked Goods about partnering together.