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Writer's pictureJulie Barnes

Potato Egg Bites


Ordinarily, come Saturday morning, I'd whip up a fun family breakfast... maybe a stack of pancakes or a skillet full of eggs. And while neither are particularly challenging to pull together, they require just a smidge more time than I have available when balancing the demands of caring for a newborn and a busy toddler.


So! While the girls were down for a nap, I prepped a batch of Potato Egg Bites to stash away for weekends to come. These little frittatas freeze and reheat beautifully making for a quick and tasty breakfast bite.


Potato, egg and cheese is a tried and true combination. But of course, this recipe is easily adaptable. Perhaps you might toss in some diced bell peppers and ham for a Denver omelet vibe. Crispy bacon? Sauteed mushrooms? The possibilities are endless.


However, I strongly encourage you to adhere to the baking recommendations lest you end up with spongy, dry eggs. The texture of an egg bite is so, so much more delightful when baked using a water bath. A water bath promotes gentle and even cooking resulting in a creamier, more custard-like texture. Simply place your muffin pan onto a baking sheet and fill that baking sheet with water - couldn't be easier. Just take care when transferring the pans to the oven.


For easy egg bite removal, I'd reach for a silicon muffin pan. Of course, a traditional metal muffin pan will work just fine so long as it's liberally greased.


For a little extra zip in the morning, I like dunking these bites in a spicy ketchup made with sriracha. It's the perfect foil for creamy eggs and starchy potatoes. Can't wait to sink my teeth into these this weekend!


Potato Egg Bites


Ingredients

For the egg bites

· 2 tbsp olive oil

· ½ onion, minced

· 20oz shredded hash brown potatoes

· ½ tsp garlic powder

· ½ tsp onion powder

· ½ tsp paprika

· ½ tsp salt

· ½ tsp pepper

· 1 cup cheddar cheese, shredded

· 14 eggs

· 1/3 cup half & half


For the spicy ketchup

· 1 cup ketchup

· 2-4 tsp sriracha


Preheat oven to 375.


Heat olive oil in a large skillet over medium low heat. Sautee onions until translucent. Add the hashbrowns and sprinkle over the garlic powder, onion powder, paprika, salt and pepper. Allow the potatoes to cook until softened, but not browned – about 7 minutes. Remove from the heat.


Place silicon muffin pans on top of sheet pans. If not using a silicon muffin pan, use a liberally greased metal muffin pan. Distribute the hashbrown mixture evenly across 18 muffin cups. Do the same with the shredded cheddar cheese.


In a large measuring cup or pitcher, vigorously whisk together the eggs and half & half. Whisk until a bit frothy and the egg whites are thoroughly incorporated.


Pour the egg mixture evenly over each of the muffin cups.


Prepare a water bath. Fill the sheet pans about half way up with warm water, taking care not to slosh water into the muffin cups. Carefully transfer the pans to the oven. Bake the egg bites for about 45 minutes or until the centers of bites are puffed and light golden brown.


While the egg bites bake, whisk together the ketchup and sriracha in a small bowl.


Serve the egg bites hot alongside spicy ketchup for dipping.


Makes 18 bites


Notes

If freezing for later, allow to cool on a wire rack. Place the egg bites in a single layer in a zip-top plastic bag or container. Store in the freezer. To serve, wrap an egg bite in a damp paper towel and microwave for 60-90 seconds until heated through.



Gluten Free Friendly!

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