Egg and Potato Breakfast Bites

Ingredients

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Mexican cheese

  Blend, reduced fat

  ⅓ cup, shredded or 38g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 375°F. Spray 8 cups of a standard muffin tin with nonstick cooking spray.
2. Grate the peeled potato, rinse with cold water, and pat dry. Divide the shredded potatoes among the prepared muffin cups and bake for 5-6 minutes.
3. While the potatoes bake, whisk together the onions, bell peppers, and eggs until the eggs are lightly beaten.
4. Remove the muffin tin from the oven, divide the egg mixture among each cup, sprinkle with cheese, and season with salt and pepper. Bake for 12-14 minutes until the eggs are set and no longer jiggle.
5. Remove from the oven, let cool for a minute, then loosen the edges with a knife and lift from the pan.
6. Serve immediately or let cool completely before wrapping and freezing. Reheat in the microwave when ready to enjoy.