Mini Smashed Potato Egg Bites
These are a fun twist on a quiche, made with a potato crust in mini form! Make them for brunch or meal prep!
Ingredients
- 12 small waxy potatoes, washed
- 6 Vital Farms Eggs
- 2 tablespoons half and half
- salt and pepper
- 1/4 cup chives, finely chopped
- 3/4 cup cheddar cheese, shredded
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350 °F. Add the potatoes to a medium pot and fill about halfway up with water. Bring to a boil over high heat and continue to cook until the tip of a knife inserted into the center of one of the potatoes comes out clean, about 8-10 minutes.
- Drain the potatoes and let them cool slightly while you mix up the egg mixture.
- In a large bowl, crack the eggs and add the half and half, chives, and cheddar. Whisk up to combine and season with salt and pepper.
- Lightly oil each muffin cavity and add a potato to each. Use a small glass to gently press each potato down to smash it. It should fully cover the bottom of the muffin cavities and go all the way up the sides.
- Drizzle potatoes with a bit more olive oil and bake for about 20 minutes, until lightly golden brown.
- Take the potatoes out of the oven and add the egg mixture by filling each muffin cavity carefully with the egg mixture almost to the top. Top each with about a tablespoon of cheese. Bake for about 15-20 minutes, until the eggs are puffed and don’t jiggle when you wiggle the pan. Remove from the pan and enjoy warm.
