Description
Delicious bite-sized egg bites filled with potatoes, cheese, and chives, perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium-sized potatoes, peeled and diced
- 6 large eggs
- 1 cup shredded cheese (cheddar or your favorite)
- ½ cup chopped fresh chives
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ¼ cup milk (or a non-dairy alternative)
- Cooking spray or a bit of olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C).
- Bring salted water to a boil and add the diced potatoes. Cook until just tender, about 8-10 minutes. Drain and set aside.
- Crack the eggs into a large bowl and whisk them together with the milk, garlic powder, onion powder, salt, and pepper.
- Stir in the cooked potatoes, cheese, and chopped chives until evenly coated.
- Lightly grease a muffin tin or silicone mold with cooking spray or olive oil.
- Pour the egg mixture into the muffin tin, filling them about ¾ full.
- Bake for about 20 minutes, or until puffed and lightly golden. Check with a toothpick for doneness.
- Remove from the oven and let cool slightly before popping out of the tin.
Notes
Feel free to customize with additional veggies or meats. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg