Crispy Potato Egg Bites
Crispy Potato Egg Bites
Ingredients
For the Crispy Potatoes
- 12 small yellow potatoes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 olive oil spray, as needed
For the Filling
- 12 eggs
- 1/2 cup cottage cheese
- 1 cup spinach, chopped
- 1/3 cup sun dried tomatoes, chopped
- 4 slices bacon, cooked and chopped
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon lime pepper
- 1/2 cup shredded white cheddar cheese, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add the small yellow potatoes and boil for 20 minutes, or until they are fork-tender. Drain the potatoes well.
⏱️ 25 min•🌡️ 400
- 2
While the potatoes are boiling, prepare the filling. In a large bowl, crack the 12 eggs. Add the cottage cheese, chopped spinach, chopped sun dried tomatoes, cooked and chopped bacon, and sliced green onions. Season with garlic powder, onion powder, salt, and lime pepper. Whisk all the ingredients together until well combined.
⏱️ 10 min
- 3
Arrange the boiled and drained potatoes on a baking sheet. Using a potato masher or the bottom of a glass, lightly smash each potato until flattened but still intact. Spray the smashed potatoes generously with olive oil spray and season with additional salt and black pepper.
⏱️ 5 min
- 4
Bake the smashed potatoes in the preheated oven at 400°F (200°C) for 30-45 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
⏱️ 40 min•🌡️ 400
- 5
Once the potatoes are crispy, remove them from the oven. Reduce the oven temperature to 350°F (175°C). Carefully transfer one crispy smashed potato into each cup of a standard 12-cup muffin tin.
⏱️ 5 min•🌡️ 350
- 6
Pour the whisked egg mixture over the potatoes in the muffin tin, filling each cup almost to the top. Sprinkle shredded white cheddar cheese over each egg bite.
⏱️ 5 min
- 7
Bake at 350°F (175°C) for 30 minutes, or until the egg is completely set and cooked through. The tops should be lightly golden.
⏱️ 30 min•🌡️ 350
- 8
Remove the muffin tin from the oven and let the egg bites cool for a few minutes before carefully removing them from the tin. Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Egg Bites
For the Crispy Potatoes
- 12 small yellow potatoes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 olive oil spray, as needed
For the Filling
- 12 eggs
- 1/2 cup cottage cheese
- 1 cup spinach, chopped
- 1/3 cup sun dried tomatoes, chopped
- 4 slices bacon, cooked and chopped
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon lime pepper
- 1/2 cup shredded white cheddar cheese, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add the small yellow potatoes and boil for 20 minutes, or until they are fork-tender. Drain the potatoes well.
⏱️ 25 min•🌡️ 400 - 2
While the potatoes are boiling, prepare the filling. In a large bowl, crack the 12 eggs. Add the cottage cheese, chopped spinach, chopped sun dried tomatoes, cooked and chopped bacon, and sliced green onions. Season with garlic powder, onion powder, salt, and lime pepper. Whisk all the ingredients together until well combined.
⏱️ 10 min - 3
Arrange the boiled and drained potatoes on a baking sheet. Using a potato masher or the bottom of a glass, lightly smash each potato until flattened but still intact. Spray the smashed potatoes generously with olive oil spray and season with additional salt and black pepper.
⏱️ 5 min - 4
Bake the smashed potatoes in the preheated oven at 400°F (200°C) for 30-45 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
⏱️ 40 min•🌡️ 400 - 5
Once the potatoes are crispy, remove them from the oven. Reduce the oven temperature to 350°F (175°C). Carefully transfer one crispy smashed potato into each cup of a standard 12-cup muffin tin.
⏱️ 5 min•🌡️ 350 - 6
Pour the whisked egg mixture over the potatoes in the muffin tin, filling each cup almost to the top. Sprinkle shredded white cheddar cheese over each egg bite.
⏱️ 5 min - 7
Bake at 350°F (175°C) for 30 minutes, or until the egg is completely set and cooked through. The tops should be lightly golden.
⏱️ 30 min•🌡️ 350 - 8
Remove the muffin tin from the oven and let the egg bites cool for a few minutes before carefully removing them from the tin. Serve warm and enjoy!
⏱️ 5 min