High-Protein Potato Basil Egg Bites
Potato Basil Egg Bites
Inspired by an Ina Garten favorite: potato basil frittata, this is my protein packed, on-the-go egg bite version and I am SO obsessed! Fresh basil, crisped potatoes, creamy cottage cheese and silky gruyere make for an epic flavor combo to start your day right!
Ingredients :
Nonstick cooking spray
3 cups of water for the water bath
1 ½ cups gold potatoes, peeled + 1/2” diced
1 tablespoon avocado oil
Kosher salt
Ground black pepper
¼ cup fresh basil, thinly sliced
6 large eggs
8 oz cottage cheese (about 1 cup)
1 cup shredded gruyere cheese, divided
Method:
1. Preheat oven to 350F. Place a silicon muffin tin on top of a rimmed sheet tray and fill the sheet tray with 3 cups of water to create a water bath for the egg cups. Spray the muffin cups lightly with non-stick cooking spray and set aside. While the muffin cups are non-stick, I like to take the extra step to help the eggs come out smoothly without breakage.
2. Heat a skillet to medium low heat with the avocado oil and add the potatoes, ½ teaspoon of salt and ¼ teaspoon pepper. Fry the potatoes for 15 minutes, tossing occasionally until the edges are golden brown in color and the potatoes are just fork tender. They will continue to cook in the egg cups.
3. While the potatoes cook, make the egg mixture. Combine the eggs, cottage cheese, ½ cup of gruyere cheese and ¾ teaspoon salt in a blender and pulse until well combined, about 1 minute.
4. Distribute the potatoes evenly amongst the muffin cups and repeat with the basil. Pour the egg mixture into the egg cups on top of the potatoes and basil, distributing evenly between all 12 cups. Sprinkle with the remaining ½ cup of gruyere cheese.
5. Very carefully, transfer the egg cups to the middle rack of the oven. Bake for 25-30 minutes until the eggs are just set. Once cooked, remove from the oven and allow to cool in the water bath for 15 minutes before removing the egg bites from their molds.
Note:
Store in a tightly sealed container in the refrigerator up to 5 days or the freezer for up to 2 months.
High Protein Potato Basil Egg Bites
Ingredients
Instructions
- Preheat oven to 350F. Place a silicon muffin tin on top of a rimmed sheet tray and fill the sheet tray with 3 cups of water to create a water bath for the egg cups. Spray the muffin cups lightly with non-stick cooking spray and set aside. While the muffin cups are non-stick, I like to take the extra step to help the eggs come out smoothly without breakage.
- Heat a skillet to medium low heat with the avocado oil and add the potatoes, ½ teaspoon of salt and ¼ teaspoon pepper. Fry the potatoes for 12-15 minutes, tossing occasionally until the edges are golden brown in color and the potatoes are just fork tender. They will continue to cook in the egg cups.
- While the potatoes cook, make the egg mixture. Combine the eggs, cottage cheese, ½ cup of gruyere cheese and ¾ teaspoon salt in a blender and pulse until well combined, about 1 minute.
- Distribute the potatoes evenly amongst the muffin cups and repeat with the basil. Pour the egg mixture into the egg cups on top of the potatoes and basil, distributing evenly between all 12 cups. Sprinkle with the remaining ½ cup of gruyere cheese.
- Very carefully, transfer the egg cups to the middle rack of the oven. Bake for 25-30 minutes until the eggs are just set. Once cooked, remove from the oven and allow to cool in the water bath for 15 minutes before removing the egg bites from their molds.
Notes
Store in a tightly sealed container in the refrigerator up to 5 days or the freezer for up to 2 months.