Description
These smashed potato protein egg bites are fluffy, cheesy, and full of comforting flavor. Perfect for breakfast meal prep or a crowd-pleasing brunch, they’re simple to make and easy to love.
Ingredients
Scale
- 2 cups cooked and lightly mashed Yukon Gold potatoes
- 6 large eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with parchment liners.
- In a large bowl, whisk the eggs until frothy. Add mashed potatoes, cheddar cheese, parsley, salt, pepper, garlic powder, and olive oil. Stir until just combined.
- Spoon the mixture evenly into the muffin tin, filling each cup about three-quarters full.
- Optional: Sprinkle extra cheese or herbs on top for added flavor and appearance.
- Bake for 18–20 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Let them cool in the tin for 5 minutes before removing. Serve warm or let cool for storage.
Notes
- Don’t over-mash the potatoes for best texture.
- Use freshly shredded cheese for smoother melting.
- Great for freezing—wrap individually and reheat when needed.
Nutrition
- Serving Size: 2 bites
- Calories: 185
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 170mg
Keywords: egg bites, breakfast meal prep, high protein, vegetarian breakfast, easy brunch