- Breakfast
Mini Smashed Potato Egg Bites
These are a fun twist on a quiche, made with a potato crust in mini form! Make them for brunch or meal prep!
Ingredients
- small waxy potatoes, (washed)
- Vital Farms Eggs
- tablespoons half and half
- salt and pepper
- cup chives, (finely chopped)
- cup cheddar cheese, (shredded)
- tablespoons olive oil
Instructions
Preheat the oven to 350 °F. Add the potatoes to a medium pot and fill about halfway up with water. Bring to a boil over high heat and continue to cook until the tip of a knife inserted into the center of one of the potatoes comes out clean, about 8-10 minutes.
Drain the potatoes and let them cool slightly while you mix up the egg mixture.
In a large bowl, crack the eggs and add the half and half, chives, and cheddar. Whisk up to combine and season with salt and pepper.
Lightly oil each muffin cavity and add a potato to each. Use a small glass to gently press each potato down to smash it. It should fully cover the bottom of the muffin cavities and go all the way up the sides.
Drizzle potatoes with a bit more olive oil and bake for about 20 minutes, until lightly golden brown.
Take the potatoes out of the oven and add the egg mixture by filling each muffin cavity carefully with the egg mixture almost to the top. Top each with about a tablespoon of cheese. Bake for about 15-20 minutes, until the eggs are p￭ and don’t jiggle when you wiggle the pan. Remove from the pan and enjoy warm.
