Why I Love This Recipe

Egg bites are already one of my go-to breakfast preps, but adding crispy little potatoes to the bottom makes them SO much more satisfying. You get smoky seasoned potatoes, fluffy blended eggs and cottage cheese, and plenty of melty white cheddar in every bite. The cottage cheese sneaks in some extra protein and makes the eggs super soft without actually tasting like cottage cheese, which I know is important for some of you. Make a batch on Sunday, throw them in the fridge, and breakfast is basically handled for the next few days.

Enjoying The Leftovers

This is one of those breakfast preps that actually makes me excited to have leftovers. I usually warm up two or three egg bites in the morning and pair them with fruit or whatever else sounds good. They’re also surprisingly good cold if you’re running out the door and don’t have time to heat them up.

Storing

Let the egg bites cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. You can also freeze them in a freezer-safe container for up to 2 months. If you’re stacking them, place a piece of parchment paper between the layers so they don’t stick together.

Reheating

Microwave refrigerated egg bites for about 20-30 seconds at a time until warmed through. If frozen, thaw them overnight in the refrigerator before reheating for the best texture. You can also pop them into an air fryer or toaster oven at 350°F for a few minutes if you want the potatoes and edges to crisp back up a little.

A few tips before you start

Dice the potatoes pretty small

  •  You only have 15 minutes to give the potatoes a head start in the oven, so small, evenly sized pieces are important. You want them tender by the time the eggs finish baking rather than finding a crunchy potato in the middle of your egg bite

Use a round or square muffin pan

  •  Either one works perfectly for these egg bites! A traditional round muffin pan will give you smaller, classic egg bites, while a square muffin pan gives them a little more room and creates a fun breakfast-square shape. Just keep an eye on the baking time since the size and depth of your pan can slightly affect how quickly they cook. I used this muffin pan and it worked perfectly.

Let them rest before removing

  • Give the egg bites about 5 minutes in the pan before taking them out. They’ll firm up slightly as they cool, which makes them much easier to remove without falling apart
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Potato Cheddar Chive Bakes

Think of these as a mini cheesy potato and egg breakfast you can grab with one hand. Roasted seasoned potatoes make up the base, while blended eggs and cottage cheese create a soft, fluffy center topped with melty white cheddar and fresh chives. Make 12 at once, and you've got an easy protein-packed breakfast ready for the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
US M
Servings 6

Ingredients

For the potatoes
  • 1 lbs red potatoes, diced small
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • Avocado oil spray
For the egg mixture
  • 8 large eggs
  • 1 cup cottage cheese
  • 1/2 tsp onion powder
  • 1/2 tsp salt
For the topping
  • 1 cup shredded white cheddar cheese
  • 3 tbsp chopped fresh chives
US – M

Instructions

  • Preheat the oven to 400°F.
  • Add the diced potatoes to a baking sheet. Season with the smoked paprika, garlic powder, black pepper, and salt. Spray with avocado oil and toss until evenly coated. Bake for 15 minutes, or until the potatoes are beginning to soften.
  • Remove the potatoes from the oven and reduce the oven temperature to 350°F.
  • Grease a 12-cup square or round muffin pan with avocado oil spray. Divide the roasted potatoes evenly between the muffin cups.
  • Add the eggs, cottage cheese, onion powder, and salt to a blender. Blend until smooth and well combined.
  • Pour the egg mixture evenly over the potatoes. Top each egg bite with shredded white cheddar cheese and chopped chives.
  • Bake at 350°F for about 25-30 minutes, or until the eggs are fully set in the center.
  • Let the egg bites cool in the pan for 5 minutes before removing and serving.

Equipment

muffin pan
large baking sheet
measuring cups
mixing bowls
cutting board
blender

Nutrition Per Serving

Calories: 270kcal | Carbohydrates: 15g | Protein: 18g | Fat: 15g | Fiber: 2g