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Potato Egg Bites
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Potato Egg Bites

Looking for a hearty, satisfying, and meal-prep-friendly breakfast? Try our potato egg bites, a variation of our egg bites base recipe! These fluffy, 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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: Mediterranean, American
Servings: 12 Bites
Calories: 96kcal

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

  1. Preheat oven to 425ºF.
  2. Clean and scrub potatoes well. Pat dry. Do not peel. Dice into ½" cubes.
  3. 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.
  4. Spread potatoes on a baking sheet in a single layer. Do not overcrowd the pan.
  5. Roast 25-30 minutes or until potatoes are brown and crisp and easily pierced with a fork. Enjoy!

Nutrition

Serving: 1 bite | Calories: 96kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 134mg | Potassium: 107mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg