Here’s a simple, tasty Potato & Egg Bites recipe—perfect for breakfast, brunch, or meal prep. Crispy on the outside, soft and fluffy inside 🥔🥚
Potato & Egg Bites
Ingredients (makes 12 bites)
- 2 cups cooked potatoes, diced or shredded (hash browns work great)
- 6 large eggs
- ½ cup shredded cheese (cheddar, mozzarella, or Colby-Jack)
- ¼ cup milk or cream
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder or onion powder
- Optional add-ins: cooked bacon or sausage, bell peppers, onions, spinach
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Spread potatoes evenly into muffin cups.
- Sprinkle cheese and any add-ins over potatoes.
- In a bowl, whisk eggs, milk, salt, pepper, and seasoning.
- Pour egg mixture over potatoes, filling each cup about ¾ full.
- Bake 20–25 minutes, until eggs are set and tops are lightly golden.
- Cool 5 minutes, then remove from pan.
Serving Ideas
- Serve with salsa, ketchup, or sour cream
- Add hot sauce or cheese sauce
- Great with fruit or toast for a full breakfast
Make-Ahead & Storage
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat in microwave 30–60 seconds
Flavor Variations
- Loaded potato: cheddar, bacon, green onions
- Veggie: spinach, mushroom, onion
- Spicy: pepper jack + jalapeños
- Soul-food style: smoked sausage + sharp cheddar
If you want, I can also give you an air-fryer version or a 3-ingredient ultra-simple version—just tell me!
