Recipes / Light dishes / Protein egg bites with smashed potato
Breakfast
Dinner
High protein
Gluten-free
Baked
Protein egg bites with smashed potato
A breakfast to prep on Sunday: a crispy little potato base and egg with cottage cheese, turkey bacon, pepper and Parmesan. They freeze brilliantly.
- Cooking
- 40 min
- Prep
- 20 min
- Difficulty
- Easy
Per serving
189 kcal
Protein · 32 %
15 g
Fat · 38 %
8 g
Carbs · 30 %
14 g
Values per bite, from the original recipe. The percentage is the share of the calories.
Ingredients
For 12 servings
- Potato base
- 12 round baby potatoes
- salt, pepper, garlic powder and paprika
- spray oil
- Egg layer
- 8 large eggs
- 225 g cottage cheese
- salt and pepper
- Topping
- 8 cooked turkey bacon rashers, chopped
- 1 red pepper, finely diced
- 2 spring onions, finely diced
- 100 g grated Parmesan
Makes 12 bites; one serving is one bite.
Step by step
- Preheat the oven to 220 °C.
- Boil the little potatoes until tender and squash them.
- Grease a muffin tin with spray oil and put a smashed potato in each hole.
- Season with salt, pepper, garlic powder and paprika.
- Bake until crispy.
- Blend the eggs with the cottage cheese, salt, pepper and a little garlic until smooth.
- Pour the egg mixture over the potatoes.
- Scatter the turkey bacon, pepper, spring onion and Parmesan over the top.
- Bake again until the egg is completely set.