These Cheesy Potato Chive Egg Bites are everything you want in a quick, hearty breakfast: fluffy, cheesy, full of flavor, and easy to grab on busy mornings. The soft potatoes, melted cheddar, and fresh chives make every bite satisfying!
They’re super simple to make: mix, pour, bake—done! I like to prep a batch ahead of time and keep them in the fridge for stress-free mornings (and sneaky snacks 😄).
🥔 Key Ingredients & Swaps
- Potatoes: Yukon Gold or red potatoes work great. In a pinch? Use thawed frozen diced potatoes for extra convenience.
- Cheddar Cheese: Sharp cheddar adds bold flavor. Try mozzarella, Monterey Jack, or even vegan cheese if needed.
- Eggs: Use whole eggs for richness, or egg whites for a lighter option. For a vegan twist, use a flax egg or egg replacer.
- Chives: Fresh chives are lovely, but green onions or dried chives work too.
- Red Bell Pepper: Adds color and crunch! You can swap in spinach, mushrooms, or zucchini—just sauté any moisture-heavy veggies first.
🧾 Ingredients
- 1 cup diced potatoes (about 2 medium)
- ½ cup shredded sharp cheddar
- 4 large eggs
- ½ cup milk
- ¼ cup chopped fresh chives
- ¼ cup diced red bell pepper
- ½ tsp garlic powder
- Salt & pepper to taste
- Cooking spray or olive oil (for greasing)
👩🍳 How to Make Egg Bites
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or silicone mold with cooking spray or oil.
2. Cook the Potatoes:
Boil diced potatoes for 5–7 minutes until just tender. Drain and set aside to cool slightly.
3. Make the Egg Mixture:
In a bowl, whisk together eggs, milk, garlic powder, salt, and pepper until just combined.
4. Add the Mix-ins:
Fold in the cooked potatoes, shredded cheese, chives, and red bell pepper. Stir gently—don’t overmix.
5. Fill & Bake:
Pour the mixture evenly into muffin cups (about ¾ full). Bake for 20–25 minutes, or until set and slightly golden on top.
6. Cool & Serve:
Let the egg bites cool for a few minutes before removing. Serve warm as is, or top with sour cream and extra chives!
🥄 Tips & Storage
Can I use other veggies?
Yes! Spinach, mushrooms, or zucchini are great options. Just sauté any water-heavy veggies first so your egg bites don’t get soggy.
No cheddar?
No problem—swap in mozzarella, feta, or even pepper jack for a fun twist.
How to store:
Refrigerate in an airtight container for up to 5 days. Reheat in the microwave (30–60 seconds) or oven (10–15 minutes at 350°F).
Can I freeze them?
Absolutely. Freeze cooled egg bites in a zip-top bag or container for up to 2 months. Thaw overnight and reheat before serving.
