Potato Chive Egg Bites
These delightful Potato Chive Egg Bites combine Yukon gold potatoes with creamy cottage cheese and eggs, making a perfect treat for brunch or quick weekday breakfasts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ½ pound Yukon gold potatoes, diced into small pieces
- 6 large eggs
- 1 small onion, finely diced
- ¼ cup chives, finely diced
- ½ tablespoon olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Freshly ground black pepper to taste
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- ½ cup finely chopped spinach, tightly packed
Instructions
- Preheat your oven to 350 degrees F. Grease a 12-cavity muffin tin if you’re not using a silicone mold.
- Add olive oil to a large skillet over medium-high heat. Sauté the diced potatoes and onion for about 8 minutes. Season with salt, pepper, garlic powder, and paprika, cooking until tender.
- Let the mixture cool slightly. In the meantime, blend the cottage cheese and eggs in a blender until smooth.
- Evenly divide the sautéed potato and onion mixture among the muffin mold cavities.
- Sprinkle half of the cheddar cheese over the potato mixture, followed by the chives and chopped spinach.
- Pour the blended egg mixture over the layered ingredients, then sprinkle the remaining cheddar cheese and chives on top.
- Bake in the oven for 18-20 minutes. For a crispier top, broil for an additional 1-2 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
These egg bites can be customized with different veggies or cheeses. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 2-3 months.
Find it online: https://breakfastrecip.com/potato-chive-egg-bites/