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Cottage Cheese Veggie Egg Bites with a Potato Crust
Arielle McCrackenArielle 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.