Boiling the Potatoes

Let’s make these simple veggie-packed breakfast egg bites. First, we are going to boil six small potatoes until they are soft. While the potatoes are cooking, we are going to make our egg mixture.

Watch the recipeArielle McCracken

Arielle McCracken

Cottage Cheese Veggie Egg Bites with a Potato Crust

Egg bites baked in muffin cups with a smashed potato crust, mixed vegetables, cheese, and cottage cheese.

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Ingredients Method Notes

Ingredients

  

• six small potatoes boiled until soft
• four eggs
• chopped spinach
• diced tomato
• diced onion
• a dash hot sauce
• salt
• pepper
• shredded cheese
• a half a cup cup cottage cheese

Method

 

1. Boil six small potatoes until they are soft.
2. Crack four eggs into a mixture.
3. Add chopped spinach, diced tomato, diced onion, a dash of hot sauce, salt, and pepper to the egg mixture, then mix until combined.
4. Add shredded cheese and a half a cup of cottage cheese, then mix until well combined.
5. Preheat the oven to 350 degrees.
6. Chop the cooked potatoes in half, add them into the muffin cups, and smash them down.
7. Pour the egg mixture evenly into the potato cups.
8. Bake in the oven for 15 to 20 minutes, checking at 15 minutes.

Notes

Total time: 15 to 20 minutes.

Mixing the Ingredients

So I am cracking four eggs here and just removing a little bit of the shell. And then into the egg mixture, I am going to add some chopped spinach, some diced tomato, and some diced onion. You can also use whatever veggies you have on hand.

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I am adding a dash of hot sauce here as well, some salt and some pepper, and then we are just going to give that all a good mix until it is combined. Adding some shredded cheese, and I am also adding in some cottage cheese here for just an extra protein boost. This is half a cup of cottage cheese, and just mix everything until it is well combined.

Baking the Egg Bites

Then we are going to take our cooked potatoes, chop them in half, and add them into the muffin cups. Meanwhile, you can have your oven preheating at 350 degrees. And we are just going to smash all the potatoes down into the muffin cups.

I am using the bottom of a glass, but you can use just whatever fits. And then we are going to pour the egg mixture into the potato cups, just evenly distributing it. And we are going to put it in the oven for about 15 to 20 minutes.

So check them at 15, but they might need up to 20. And that is it! Now you have a really easy grab-and-go option for the week for breakfast, packed with protein and veggies, and enjoy!