These Potato Cheddar and Chive Egg Bites are tasty little treats packed with cheesy goodness and a hint of freshness from the chives. They’re perfect for a quick breakfast or snack!
Making these bites is super easy! Just mix everything together, pour into a muffin tin, and bake. I love having them handy for busy mornings. Plus, they warm up nicely for second helpings! 🥔🧀
Key Ingredients & Substitutions
Potatoes: I love using Yukon Gold or red potatoes for their creamy texture. If you’re short on time, frozen diced potatoes can work too. Just remember to thaw them beforehand!
Cheddar Cheese: Sharp cheddar adds a nice bite. If you prefer a milder cheese, try using Monterey Jack or even a vegan cheese for a dairy-free option. Cream cheese can also add a creamy element!
Eggs: This recipe uses whole eggs for fluffiness. You can substitute with egg whites if you want to lower calories, but you might miss that rich flavor. An egg replacement like flaxseed meal can also be used if you’re vegan.
Chives: Fresh chives are wonderful, but if they’re not available, finely chopped green onions can do the trick! Dried chives are another option but use less, as they are more concentrated.
Red Bell Pepper: Sweet bell peppers give color and crunch. Feel free to swap with other veggies like diced zucchini or spinach. They’re both tasty and nutritious!
How Do You Ensure the Egg Bites Are Fluffy and Well-Cooked?
Getting that light and fluffy texture means paying attention to the mixing and cooking process. Here’s what I recommend:
- Don’t overbeat the egg mixture; just whisk until combined to keep some air in.
- Cook the potatoes just until tender—too soft will make the mixture heavy.
- Make sure to fill each muffin cup evenly; this helps all the bites cook uniformly.
- Check for doneness by inserting a toothpick; it should come out clean.
Let the egg bites cool a few minutes before removing them from the pan. This will help them hold their shape.
How to Make Potato Cheddar and Chive Egg Bites
Ingredients You’ll Need:
Main Ingredients:
- 1 cup diced potatoes (about 2 medium potatoes)
- 1/2 cup shredded sharp cheddar cheese
- 4 large eggs
- 1/2 cup milk
- 1/4 cup chopped fresh chives
- 1/4 cup diced red bell pepper
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Cooking spray or olive oil for greasing the baking dish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and approximately 25 minutes to cook, totaling around 35 minutes from start to finish. It’s quick and makes for a delightful breakfast or snack any time of the day!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, take your silicone muffin pan or a baking dish and lightly grease it using cooking spray or olive oil. This will help your egg bites come out easily once they’re cooked.
2. Cook the Potatoes:
In a medium pot, bring water to a boil. Carefully add the diced potatoes and let them cook for about 5-7 minutes, or until they’re just tender. Once done, drain the potatoes and let them cool a bit before using them in the egg mixture.
3. Prepare the Egg Mixture:
In a large mixing bowl, crack in the 4 eggs. Add the milk, garlic powder, and a sprinkle of salt and pepper. Whisk everything together until it’s smooth and well combined—this is where the magic begins!
4. Mix in the Veggies and Cheese:
Now it’s time to add the fun ingredients! Gently fold in the cooked potatoes, shredded cheddar cheese, chopped chives, and diced red bell pepper into your egg mixture. Stir carefully to ensure everything is evenly mixed but don’t overdo it—just until it’s all combined.
5. Pour and Bake:
Next, pour the delicious egg mixture evenly into your prepared muffin pan or baking dish. Slide it into the preheated oven and bake for about 20-25 minutes. You’ll know they are ready when they’re set in the middle and lightly golden on top!
6. Cool and Serve:
Once they’re done baking, remove the egg bites from the oven and let them cool for a minute. Carefully take them out of the pan—you can use a fork for easier handling. Enjoy your warm egg bites on their own, or add a dollop of sour cream and sprinkle some extra chives on top. They’re perfect for breakfast or a snack!
Tip: These tasty little bites are great for meal prep! You can store leftovers in the refrigerator for a few days and just reheat them when you’re in a hurry. Enjoy!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap out the red bell pepper for other veggies like spinach, mushrooms, or zucchini. Just make sure to chop them finely and sauté harder vegetables first to avoid excess moisture in the egg bites.
Can I Substitute the Cheddar Cheese?
Yes, you can substitute sharp cheddar cheese with other types like mozzarella, pepper jack, or even feta for a different flavor. Just keep in mind that the melting qualities may vary slightly with different cheeses.
How Do I Store Leftovers?
Store leftover egg bites in an airtight container in the refrigerator for up to 5 days. To reheat, pop them in the microwave for about 30-60 seconds, or warm them in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Can I Freeze These Egg Bites?
Yes, these egg bites freeze well! After baking, let them cool completely, then place them in a freezer-safe container or zip-top bag. They can be frozen for up to 2 months. To reheat, thaw in the fridge overnight before microwaving or baking until warmed through.
