Cheesy Veggie Egg Bites
Easy, extra cheesy, protein packed egg bites loaded with roasted potatoes, spinach, red peppers, cottage cheese (plus two more kinds of cheese because cheese). Perfect for meal prep, quick make ahead breakfasts, or snacking straight out of the fridge. They freeze and reheat like a dream.
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
*you can sub in olive oil or just spray with nonstick spray.
**broiling is optional, but gives these a golden brown top.
Tried this recipe?Let us know how it was!