Go Back

Potato Chive Egg Bites

A delightful and nutritious option for breakfast or brunch, these Potato Chive Egg Bites are packed with protein, flavor, and can be tailored to your preferences.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1/4 cup Chives
  • 1/2 tsp Garlic powder
  • 1 small Onion, diced
  • 1/2 cup Spinach, tightly packed
  • 1/2 lb Yukon gold potatoes Can be steamed or boiled until tender
Dairy
  • 6 large Eggs
  • 1 cup Cheddar cheese, shredded Can be substituted with your favorite cheese
  • 1 cup Cottage cheese
Spices and Oils
  • 1/2 tsp Paprika
  • 1/2 tsp fine Sea salt
  • Freshly ground to taste black pepper
  • 1/2 tbsp Olive oil For greasing the muffin tin

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Steam or boil the Yukon gold potatoes until tender. Once cooked, let them cool and then mash them.
  3. In a mixing bowl, whisk together the eggs. Add in the cottage cheese, cheddar cheese, and spinach.
  4. Stir in the chives, diced onion, garlic powder, paprika, salt, and pepper until well combined.
  5. Fold in the mashed potatoes, ensuring everything is integrated evenly.
Baking
  1. Grease a muffin tin with olive oil, and pour the egg mixture into each cup.
  2. Bake in the preheated oven for 20-25 minutes or until the egg bites are set and have a light golden color atop.
  3. Allow to cool slightly before removing from the muffin tin.

Notes

Serve warm or with a side of fresh fruit or salad. For storage, keep in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave when ready to enjoy.