Imported from Instagram
Cheesy Potato Egg Bites
Boiled petite gold potatoes are smashed into muffin-tin cups, baked with sharp cheddar, then filled with eggs and baked until the whites are set while the yolks remain slightly soft. Serve warm with chili oil for a savory breakfast or brunch.
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Ingredients
- 3 tbsp Butter (Cut into 6 pieces; used to grease the muffin tin.)
- 12 Petite gold potatoes (Boiled; about 2 small potatoes per muffin cup.)
- 0.3333333333333333 cup Sharp cheddar cheese
- 6 Eggs
- Salt (To taste; for seasoning the eggs.)
- Chili oil (For serving; amount not specified.)
Steps
- 1
Heat the oven to 425°F (215°C).
- 2
Grease a 6-cup muffin tin with the butter, distributing the pieces across the cups.
- 3
Place 2 boiled petite gold potatoes in each muffin cup. Use a small jar to smash them down and shape each portion into a cup.
- 4
Add about 1 tablespoon of sharp cheddar cheese to each potato cup.
- 5
Bake for 20–25 minutes, until the potatoes are golden brown on top.
- 6
Carefully remove the pan from the oven and reduce the oven temperature to 325°F (165°C).
- 7
Crack 1 egg into each potato cup and season with salt.
- 8
Bake for about 15–18 minutes, until the egg whites are opaque and the yolks are still a bit soft.
- 9
Serve warm with chili oil on top.
Notes
The potatoes are listed as already boiled; the source does not specify a boiling method or duration. Prep and total times are estimates; oven baking takes 35–43 minutes.
Nutrition per serving
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