These Crispy Potato Egg Souffle Bites combine tender, golden potatoes with fluffy eggs, melty gruyere, and fresh herbs. They’re perfect for quick breakfasts, snacks, or brunch gatherings.

Crispy Potato Egg Souffle Bites

Why You’ll Love This Recipe

Light, fluffy texture with a crisp potato base.
Easy to make ahead and reheat for busy mornings.
Uses simple, wholesome ingredients.
Kid-friendly and perfect for lunchboxes.
Versatile enough for breakfast, snack, or party appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ tablespoons olive oil
1 pound petite gold potatoes, quartered (peeled or unpeeled)
kosher salt and pepper
½ teaspoon garlic powder
8 large eggs, separated
2 garlic cloves, minced
1 cup freshly grated gruyere cheese
2 green onions, thinly sliced
2 tablespoons unsalted butter
fresh chives, for topping

Directions

Heat olive oil in a large skillet. Season potatoes with salt, pepper, and garlic powder. Add potatoes to the skillet, toss well, and cover.
Cook, stirring occasionally, until tender (about 8–10 minutes). Let cool slightly.
Preheat oven to 375°F (190°C). Spray a muffin tin with nonstick spray.
Separate eggs: place whites in a mixing bowl and yolks in a large bowl.
To yolks, add cooled potatoes, garlic, gruyere, green onions, and seasoning. Mix well.
Beat egg whites until medium peaks form. Gently fold into yolk mixture until combined and fluffy.
Divide mixture evenly among muffin cups.
Bake for 15–18 minutes, until golden and puffed, and centers are cooked through.
Serve with fresh chives and hot sauce if desired.

Servings and timing

Servings: 12 bites
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes

Variations

Swap gruyere for cheddar, feta, or mozzarella.
Mix in chopped spinach, peppers, or mushrooms for a veggie boost.
Use sweet potatoes instead of gold potatoes for a different flavor.

Storage/Reheating

Store cooled bites in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F oven for 5–7 minutes or microwave for 20–30 seconds.
Freeze in a single layer, then store in freezer bags for up to 2 months. Reheat directly from frozen in the oven.

FAQs

Do these need to be eaten fresh?

They taste best fresh but store well for quick breakfasts.

Can I use pre-cooked potatoes?

Yes, just sauté briefly to warm before mixing.

Can I make them dairy-free?

Swap gruyere for a dairy-free cheese alternative and use plant-based butter.

Why do they deflate after baking?

Souffle-style recipes naturally fall slightly as they cool.

Can I use a mini muffin tin?

Yes, reduce baking time to about 10–12 minutes.

What’s the best cheese substitute?

Sharp cheddar or Swiss cheese works well.

Can I prep the mixture ahead?

It’s best baked right after mixing for maximum fluffiness.

How do I prevent sticking?

Grease muffin tins thoroughly or use silicone baking cups.

Can I add herbs?

Yes, fresh parsley, dill, or basil complement the flavors.

Are these freezer-friendly?

Yes, they freeze well and reheat easily for quick meals.

Conclusion

These Crispy Potato Egg Souffle Bites are a savory, protein-packed option for breakfast or snacks. With their light, airy texture and crispy potato base, they’re satisfying, versatile, and easy to prepare ahead of time.