These Veggie Egg Bites are kinda like the Starbucks Potato Chive Egg bakes, but with one significant difference. These little bites of heaven are the egg bites Starbucks wishes it made.Â
That’s right. They’re better. Much better. And I’ll tell you why…
These guys are loaded with cheese, packed with veggies like spinach and peppers, and loaded with extra flavour boosters. They’re freezer-friendly, meal-prep perfection, and they’re definitely going to be your new favourite way to eat eggs for breakfast.
They also do not require getting out of your jammies and into your car.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Cheesy Veggie Egg Bites
Ingredients
- 1 cup potatoes diced
- 1 Tbsp olive oil
- 6 eggs
- 1 cup cottage cheese
- 1 cup sharp cheddar cheese shredded
- 1/2 cup baby spinach chopped
- 1/4 cup roasted red peppers diced
- 2 Tbsp chives finely diced
- 1 tsp dried onion flakes
- 1 tsp white wine vinegar
- 1 tsp dijon mustard
- 1 tsp corn starch
- 1/2 tsp salt
- Dash hot sauce
- Pinch black pepper
- 2 Tbsp butter melted
- 1/2 cup Parmesan cheese finely grated
Instructions
- Preheat oven to 400.
- Toss the potatoes with the oil and season with salt and pepper.
- Roast for 15 minutes.
- Remove, set aside and reduce the oven temperature to 350.
- Combine in a bowl the eggs, cottage cheese, cheddar cheese, spinach, peppers, chives, onion flakes, vinegar, mustard, cornstarch, salt, pepper and hot sauce.
- Mix until completely combined.
- Fold in the potatoes.
- Add 1/2 tsp melted butter to each muffin tin.*
- Divide the egg mixture evenly among the muffin cups.
- Sprinkle with the parmesan.
- Bake for 17-20 minutes. Broil for a minute or two, if desired.**
Notes
my pro tips for making the best veggie egg bites
Butter – adding a little melted butter to the. muffin tins ensures a crisp golden crust and gives these the most amazing flavour. If you aren’t feeling the butter you can use olive oil or nonstick cooking spray.
Let them cool – just a little while before removing them from the muffin tin. They’re delicate, like me before coffee.
Broil – once they’re baked, you can broil the tops for a minute to two to get that parmesan all golden brown and crisp.
recipe substitutions and variations
Swap the spinach for your greens of choice. Kale, arugula or swiss chard.
Swap ricotta cheese for the cottage cheese.
A regular or silicone muffin tin works just fine. You don’t need the square pan.
Meaty version – add in some cooked, crumbled bacon or sausage to amp up the protein. Or stir in some extra egg whites.
Onion version – dice 1/2 cup onion and roast it along with the potatoes.
Broccoli Cheddar version – toss some finely chopped broccoli in with the potatoes and sub in more shredded cheddar in place of the Parmesan. I usually leave out the roasted red peppers in this one.
what to do with leftover veggie egg bites
Store in the fridge in an airtight container for up to 5 days. Eat straight from the fridge or heat them up.
Freeze in sealed freezer bag for several months. They freeze well! You can reheat in the microwave, or my favourite way – the air fryer.
what to serve with them…
My favourite way to eat these is with a drizzle of hot sauce and a side of avocado sprinkled with Tajin.
They’re also amazing tucked into a tortilla with a scoop of salsa for a super easy breakfast burrito.
Make it a brunch vibe by serving them alongside a fresh salad and some muffins.
Throw them in a lunchbox and eat them room temperature with some fresh berries.
questions?
Can you skip the potatoes? yes, but they won’t be as hearty. Or as yummy.
Can you skip the cheeses and make them dairy free? probably… but cheese is kind of the point here isn’t it? It’s right in the name.
Can you make them ahead of time? you sure can. That’s why I made the recipe!
If you like this easy Cheesy Veggie Egg Bites Recipe let me know what you think in the comments below and please find and follow me on Social Media! And if you like it I think you’ll also like my: Dark Chocolate Granola, Lemon Oat Poppy Seed Blender Muffins, Cacio e Pepe Style Cottage Cheese and Eggs or Jalapeño Bagels with Asiago & Mozzarella.
