Potato Egg Bites
Potato Egg Bites
Ingredients
- 12 mini potatoes
- 4 eggs
- 200 g egg whites
- 1 cup low fat cottage cheese
- 150 g fat free mozzarella
- 4 slices turkey bacon, diced
- 2 bell peppers, diced
- 1 tablespoon olive oil
- as needed salt
- as needed pepper
- as needed garlic powder
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 5 min•🌡️ 425
- 2
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.
⏱️ 15 min
- 3
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.
⏱️ 5 min
- 4
Bake the seasoned, smashed potatoes in the preheated oven at 425°F (220°C) for 12 to 15 minutes, or until they are crispy.
⏱️ 15 min•🌡️ 425
- 5
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.
⏱️ 5 min
- 6
Stir the diced 2 bell peppers, 4 slices diced turkey bacon, and 150g fat free mozzarella into the blended egg mixture.
⏱️ 5 min
- 7
Once the potatoes are crispy, carefully pour the prepared egg mixture over the potatoes in the muffin tin, filling each cup.
⏱️ 2 min
- 8
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.
⏱️ 20 min•🌡️ 425
- 9
Let the potato egg bites cool slightly in the muffin tin before removing and serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Egg Bites
- 12 mini potatoes
- 4 eggs
- 200 g egg whites
- 1 cup low fat cottage cheese
- 150 g fat free mozzarella
- 4 slices turkey bacon, diced
- 2 bell peppers, diced
- 1 tablespoon olive oil
- as needed salt
- as needed pepper
- as needed garlic powder
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 5 min•🌡️ 425 - 2
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.
⏱️ 15 min - 3
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.
⏱️ 5 min - 4
Bake the seasoned, smashed potatoes in the preheated oven at 425°F (220°C) for 12 to 15 minutes, or until they are crispy.
⏱️ 15 min•🌡️ 425 - 5
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.
⏱️ 5 min - 6
Stir the diced 2 bell peppers, 4 slices diced turkey bacon, and 150g fat free mozzarella into the blended egg mixture.
⏱️ 5 min - 7
Once the potatoes are crispy, carefully pour the prepared egg mixture over the potatoes in the muffin tin, filling each cup.
⏱️ 2 min - 8
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.
⏱️ 20 min•🌡️ 425 - 9
Let the potato egg bites cool slightly in the muffin tin before removing and serving. Enjoy!
⏱️ 5 min