Learn How to Make the Base Recipe
Looking for a hearty, satisfying, and meal-prep-friendly breakfast? Try our potato egg bites, a variation of our egg bites base recipe! These creamy, cheesy bites are packed with protein, veggies, and the comforting flavor of potato. Perfect for busy mornings, school lunches, or afternoon snacks, these bites are a portable powerhouse you’ll want to keep on hand all week long.
Must-Know Cooking Skills to Level Up Your Kitchen Game
Want to nail this recipe like a pro? Check out these quick how-to videos:
Learn how to slice and dice like a pro in our Knife Skills 101 course!
Culinary Tips for the Best Potato Egg Bites
- Precook potatoes: Roast the potatoes following our rosemary thyme roasted potato recipe. You can also find it in the recipe notes.
- Blend until smooth: Blending the eggs with cottage cheese makes the bites creamy and fluffy, similar to sous vide-style bites.
- Use silicone: You can use a regular metal muffin pan, but the egg bites will stick. Use a silicone muffin pan, and they will pop right out!
- Don’t skip the cornstarch: Cornstarch lightly binds water and proteins, giving egg cups a more tender, custardy texture rather than a spongy one. It helps prevent the eggs from becoming rubbery if they’re slightly overbaked.
- Don’t overbake: Pull them from the oven when just set—overbaking makes them rubbery.
- Water bath optional, but worth it: Adding a baking dish with water helps create a moist cooking environment for extra-tender egg bites. Without it, you won’t get a creamy texture.
Ingredient Swaps & Substitutions
- Potatoes: Use sweet potatoes for a slightly sweeter, nutrient-packed option.
- Cottage Cheese: Swap with ricotta if preferred.
- Cheddar Cheese: Sub Gruyère for richness or pepper jack for spice.
- Granulated Garlic: Substitute 1 teaspoon fresh minced garlic. We were just trying to cut down on prep.
- Chives: Swap another fresh herb like Italian parsley or oregano to complement the rosemary and thyme.
Recipe Variations
Add roasted red bell peppers and onions with the potatoes for more veggie power, or experiment with additional spices and/or herbs!
Looking for some egg bite inspiration?
Try out our base recipe, take a look at our variations, and then have fun experimenting with your favorite ingredients to YOUR Taste!
Equipment Recommendations for Potato Egg Bites
For recipe success, use the following tools:
- Cutting Board & Chef’s Knife – for uniform dicing when prepping veggies
- Blender – for smooth and creamy egg base
- Muffin Pan (or Silicone Cups) – prevents sticking and makes portioning easy
- Baking Sheet – to make your water bath
Check out our essential equipment guide to stock your kitchen with ALL the tools you need to prepare anything and everything!
For recipe success, use the following tools:
- Cutting Board & Chef’s Knife – for uniform dicing when prepping veggies
- Blender – for smooth and creamy egg base
- Silicone Muffin Pan (or Silicone Cups) – prevents sticking and makes portioning easy
- Baking Sheet – to make your water bath
Health Benefits of Potato Egg Bites
This recipe features eggs, cottage cheese, and potatoes.
Eggs
There is a lot of confusion surrounding eggs. For a long time, it was recommended to limit eggs and other foods high in cholesterol, but more recent research shows that dietary cholesterol does not usually impact blood level cholesterol. Eggs do contain some saturated fat in the yolk, which does raise cholesterol levels, so be mindful of that. That said, this doesn’t mean you should just stick to egg whites. While the white is rich in protein, the yolk contains protein as well as disease-fighting phytonutrients, vitamins, minerals, and healthy fats. Eat the whole egg for best nutrition!
Cottage Cheese
Cottage Cheese adds extra protein and calcium, plus makes egg bites creamy without heavy cream.
Potatoes
Many people think that potatoes are unhealthy, and while we wouldn’t recommend eating only potatoes, they can certainly be a part of a healthy, balanced diet. The potatoes we want to eat less of are those that are fried or highly processed, such as tater tots, french fries, chips, and modified potato starches (found in many packaged foods). Potatoes in their whole, natural form are a great source of important nutrients, such as potassium, Vitamin C, and fiber!
After being cooked and cooled, potatoes also develop something called resistant starch which acts similarly to fiber, slowing down digestion, keeping you full for longer, reducing your blood sugar spike, and feeding beneficial gut bacteria.
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🍴
Serving Suggestions
Pair egg bites with:
- Fresh fruit and whole grain toast for a balanced breakfast.
- A side salad for a light lunch.
- A smoothie for an on-the-go snack.
Storage Tips
- Refrigerator: Store cooled egg bites in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.
- Reheat: Defrost overnight in the refrigerator. Then, microwave 30–60 seconds or reheat in the oven at 300°F for 8–10 minutes.
Looking for more grab and go breakfast ideas?
Try these base recipes!
Whole Wheat Muffins Base Recipe
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Unlike many other recipe blogs, we encourage you to tweak our recipes to suit your taste. Try it out, leave us a review, and tell us what changes you made! We love hearing how you make it your own.
FAQ Questions:
Why are my potato egg bites watery?
Watery potato egg bites are usually caused by excess moisture from the potatoes or vegetables. Be sure to roast or cook the potatoes first and let them cool before adding them to the egg mixture. Avoid using overly watery vegetables unless they’ve been cooked to remove excess moisture.
Can I make potato egg bites ahead of time?
Yes! Potato egg bites are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months. Reheat in the microwave or oven until warmed through for a quick breakfast or snack.
How do I keep egg bites from sticking to the muffin pan?
Silicone muffin pans or silicone baking cups work best because the egg bites release easily. If using a metal muffin tin, generously coat each cup with nonstick cooking spray or lightly grease with oil before filling.
Can I use leftover roasted potatoes for egg bites?
Absolutely! Leftover roasted potatoes are an excellent choice because they’re already cooked and packed with flavor. Simply chop them into bite-sized pieces and fold them into the egg mixture before baking.
How do you make egg bites fluffy instead of dense?
Blending the eggs with cottage cheese creates a smooth, airy mixture that bakes into fluffy egg bites. Avoid overbaking, as this can make them dense and rubbery. Baking with a water bath also helps create a soft, custardy texture.
Potato Egg Bites
Ingredients
- 1 cup rosemary thyme potatoes
- 8 large eggs
- 1 cup cottage cheese (full fat or 2%)
- ½ cup shredded cheddar cheese
- 1 Tablespoon cornstarch
- ½ teaspoon black pepper
- ¼ teaspoons granulated garlic
- 2 teaspoons chopped fresh chives
Instructions
- Prepare rosemary thyme potatoes. See recipe in below notes.
- Preheat oven to 300°F. Prepare a 12-cup muffin tin or silicone muffin cups with nonstick spray.
- Place eggs, cottage cheese, shredded cheddar cheese, cornstarch, black pepper, and granulated garlic in a blender or processor. Blend until smooth and frothy, 30–60 seconds.
- Divide potato mixture evenly among the cups. Pour egg mixture over the top, filling almost to the rim (~¼ cup each). Sprinkle with fresh chives. Place muffin pan on a baking sheet. Carefully pour water into the baking sheet until it comes halfway up the muffin cups.
- Bake for 30 minutes, or until set. Do not overcook. Remove from oven and let cool. Run a knife around edges to release. Enjoy!
Notes
Rosemary Thyme Potatoes
Ingredients
- 1 medium russet potato (~10-12 ounces)
- 1 ½ teaspoon avocado or canola oil
- ½ Tablespoon chopped fresh rosemary
- ½ Tablespoon chopped fresh thyme
- ¼ teaspoon granulated garlic
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
-
Preheat oven to 425ºF.
-
Clean and scrub potatoes well. Pat dry. Do not peel. Dice into ½" cubes.
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In a large mixing bowl, mix together oil, rosemary, thyme, granulated garlic, salt, and pepper. Add diced potato. Using a spatula, toss to evenly coat.
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Spread potatoes on a baking sheet in a single layer. Do not overcrowd the pan.
-
Roast 25-30 minutes or until potatoes are brown and crisp and easily pierced with a fork. Enjoy!
