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Preheat your oven to 425°F (220°C).

Place the 12 mini potatoes in a pot of salted water. Bring to a boil and cook for 10 to 15 minutes, or until they are soft when pierced with a fork.

Drain the boiled potatoes and transfer them to a muffin tin. Using a spoon, smash each potato. Drizzle the smashed potatoes with 1 tablespoon of olive oil and season generously with salt, pepper, and garlic powder.

Bake the seasoned, smashed potatoes in the preheated oven at 425°F (220°C) for 12 to 15 minutes, or until they are crispy.

While the potatoes are baking, combine the 4 eggs, 200g egg whites, 1 cup low fat cottage cheese, and desired amounts of salt, pepper, and garlic powder in a blender. Blend until the mixture is smooth.

Stir the diced 2 bell peppers, 4 slices diced turkey bacon, and 150g fat free mozzarella into the blended egg mixture.

Once the potatoes are crispy, carefully pour the prepared egg mixture over the potatoes in the muffin tin, filling each cup.

Return the muffin tin to the oven and bake again at 425°F (220°C) for approximately 20 minutes, or until the egg bites are fully cooked through and set.

Let the potato egg bites cool slightly in the muffin tin before removing and serving. Enjoy!


Preheat your oven to 425°F (220°C).

Place the 12 mini potatoes in a pot of salted water. Bring to a boil and cook for 10 to 15 minutes, or until they are soft when pierced with a fork.

Drain the boiled potatoes and transfer them to a muffin tin. Using a spoon, smash each potato. Drizzle the smashed potatoes with 1 tablespoon of olive oil and season generously with salt, pepper, and garlic powder.

Bake the seasoned, smashed potatoes in the preheated oven at 425°F (220°C) for 12 to 15 minutes, or until they are crispy.

While the potatoes are baking, combine the 4 eggs, 200g egg whites, 1 cup low fat cottage cheese, and desired amounts of salt, pepper, and garlic powder in a blender. Blend until the mixture is smooth.

Stir the diced 2 bell peppers, 4 slices diced turkey bacon, and 150g fat free mozzarella into the blended egg mixture.

Once the potatoes are crispy, carefully pour the prepared egg mixture over the potatoes in the muffin tin, filling each cup.

Return the muffin tin to the oven and bake again at 425°F (220°C) for approximately 20 minutes, or until the egg bites are fully cooked through and set.

Let the potato egg bites cool slightly in the muffin tin before removing and serving. Enjoy!
