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.
Servings 6
Calories 270kcal
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
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.
Nutrition
Calories: 270kcal | Carbohydrates: 15g | Protein: 18g | Fat: 15g | Fiber: 2g