These Broccoli Cheddar Potato Egg Bites are an easy and protein-packed breakfast you can prep ahead for the week! I love these as a quick grab and go for busy mornings. They’re SO yummy and will leave you full until lunch time!
SERVING SIZE: 12 egg bites
THE RECIPE:
Rinse and dice the broccoli and potatoes.
First, add the diced potatoes to a pan with a little water, enough water so it just covers all the diced potatoes. Steam on low for 8 minutes, then add the broccoli to the pan with the potatoes, and continue steaming for 4 more minutes (12 minutes total). Remove from heat, strain any excess water out, and let cool slightly.
In a large bowl, combine the potatoes, broccoli, eggs, cheddar cheese, cottage cheese, seasoned salt, onion powder, salt, and pepper.
Lightly grease a muffin tin (I used a 12-cup muffin tin). Evenly divide the egg mixture, filling each cup about ¾ full.
Bake at 325°F for 18–20 minutes, or until the centers are set and slightly golden on top.
Enjoy warm! Refrigerate for up to 4 days in an airtight container for an easy, protein-rich meal prep. To reheat, microwave for 40 seconds or in an air fryer for 1 minute.
Broccoli Cheddar Potato Egg Bites
Ingredients
- 6 eggs
- 1 1/3 cup potato cubed/diced
- 1 1/3 cup raw Broccoli chopped small
- 2/3 cup cottage cheese
- 2/3 cup cheddar cheese diced or shredded
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
Instructions
- Rinse the raw potato and broccoli. Feel free to leave the skin on the potato (I do!) or peel off. Cube potato and dice up broccoli into small pieces.
- Bring around 2-3 cups water to a soft boil in a frying pan. Add diced potatoes to the pan, just so the water is slightly covering the cubed potatoes. Steam for 8 minutes, then add the broccoli to the potatoes and continue steaming for 4 more minutes together (12 minutes total). Remove from heat and let cool slightly.
- In a large bowl, combine the potatoes, broccoli, eggs, cheddar cheese, cottage cheese, seasoned salt, onion powder, salt, and pepper.
- Lightly grease a muffin tin. Evenly divide the egg mixture, filling each cup about ¾ full.
- Bake at 325°F for 18–20 minutes, or until the centers are set and slightly golden on top.
- Enjoy warm! Refrigerate for up to 4 days in an airtight container for an easy, protein-rich meal prep. To reheat, microwave for 40 seconds or in an air fryer for 1 minute.
