Name: Baked Egg and Potato Breakfast Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 0.5 cup shredded russet potato; 1 oz sharp cheddar cheese; 1 cup fresh baby spinach; 0.25 cup diced red bell pepper; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp garlic powder

Nutrition

Per serving

515 calories

Protein: 42g; 33% of calories
Carbs: 20g; 16% of calories
Fat: 30g; 52% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat oven to 375°F (190°C) and lightly grease a standard 6-cup muffin tin with oil or cooking spray.
In a small skillet over medium heat, add the extra virgin olive oil and sauté the shredded russet potato and diced red bell pepper for 5 minutes until the potatoes are slightly golden and tender.
Stir in the fresh baby spinach and cook for 1 minute until just wilted, then remove the skillet from heat.
In a medium mixing bowl, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.
Evenly distribute the sautéed vegetable and potato mixture into the prepared muffin cups.
Sprinkle the sharp cheddar cheese over the potato mixture in each cup.
Pour the egg mixture into each cup, filling them about three-quarters of the way to the top.
Bake for 15 to 18 minutes, or until the egg bites are set in the center and slightly puffed, then allow them to cool in the tin for 2 minutes before serving.

Nutrition

Ingredients

Instructions

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