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Potato Chive Egg Bites

Hearty and savory bite-sized delights bursting with flavor, perfect for breakfast gatherings and brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large potatoes, peeled and diced
  • 1/4 cup chopped chives
  • 6 whole eggs
  • 1/2 cup shredded cheese (optional) Can be omitted for a lighter option
  • to taste Salt and pepper
  • as needed Cooking spray or oil for greasing

Method
 

Preparation
  1. Start by peeling and dicing your large potatoes into small cubes.
  2. In a pot of boiling water, add in the diced potatoes. Boil them for about 10-12 minutes, or until they are fork-tender.
  3. Once cooked, drain the potatoes and let them cool slightly.
  4. In a large mixing bowl, beat together the six eggs and season with salt and pepper. Fold in the cooled potatoes and chopped chives.
  5. If you're using cheese, mix that in too!
  6. Preheat your oven to 375°F (190°C). While that’s warming up, grease a muffin tin with cooking spray or some oil.
Baking
  1. Divide the egg-potato mixture evenly into the muffin tin cups, filling each about three-quarters full.
  2. Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes, or until the bites are set and golden on top.
  3. Let the bites cool in the tin for a few minutes before removing them. Enjoy them warm!

Notes

Leftover Potato Chive Egg Bites can be refrigerated in an airtight container for up to 3 days or frozen for up to a month. Reheat in the microwave for about 30-45 seconds or in the oven at 350°F (175°C) for about 10-15 minutes.