Description
Savory breakfast bites with Yukon Gold potatoes, sharp cheddar, and chives baked to perfection. Achieve the signature golden crust and soft center using a mix of eggs and cottage cheese for a vegetarian, portable meal.
Ingredients
2 cups Yukon Gold potatoes, peeled and finely diced
6 large eggs, room temperature
1 cup full-fat cottage cheese
1.5 cups freshly shredded sharp cheddar
1/4 cup fresh chives, finely chopped
To taste sea salt and pepper
Instructions
Preheat oven to 350°F
Grease a standard muffin tin with non-stick spray
Boil diced potatoes in salted water for 5 minutes until tender
Drain and pat dry with paper towels
Whisk eggs, cottage cheese, salt, and pepper until smooth
Fold in cooked potatoes, shredded cheddar, and chopped chives
Divide the batter evenly into the muffin tin wells
Bake for 20-25 minutes until golden and set
Cool in the pan for 5 minutes before transferring to a wire rack
Notes
Remove excess moisture from boiled potatoes to prevent sogginess
Use room temperature eggs for easier whisking
Ensure oven is fully preheated for consistent baking
Replace butter in recipes with non-stick spray for a halal alternative
- Prep Time: 15
- Cook Time: 25
- Category: Quick & Easy
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 medium-sized bake (2.5 oz serving)
- Calories: 170
- Sugar: 0g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 5g
- Fiber: 0.3g
- Protein: 13g
- Cholesterol: 50mg