Description
Crispy Potato Egg Souffle Bites combine golden potatoes, fluffy eggs, melted gruyere, and fresh herbs for a protein-packed breakfast or snack. Perfect for meal prep, lunchboxes, or brunch gatherings.
Ingredients
1 ½ tbsp olive oil
1 lb petite gold potatoes, quartered (peeled or unpeeled)
Kosher salt & pepper
½ tsp garlic powder
8 large eggs, separated
2 garlic cloves, minced
1 cup freshly grated gruyere cheese
2 green onions, thinly sliced
2 tbsp unsalted butter
Fresh chives, for topping
Instructions
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Heat olive oil in a skillet. Season potatoes with salt, pepper, and garlic powder. Add to skillet, cover, and cook until tender (8–10 mins). Let cool slightly.
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Preheat oven to 375°F (190°C) and grease muffin tin.
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Separate eggs: whites in one bowl, yolks in another.
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To yolks, add cooled potatoes, garlic, cheese, onions, and seasoning. Mix well.
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Beat whites to medium peaks. Gently fold into yolk mixture.
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Divide mixture into muffin cups.
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Bake 15–18 mins until golden, puffed, and set.
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Garnish with chives and serve.
Notes
- Gruyere can be swapped for cheddar, feta, or mozzarella.
- Use silicone cups or grease tins well to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
