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

• Cheddar cheese

  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° and lightly coat 8 cups of a standard muffin tin with nonstick cooking spray.
2. Grate the peeled potato, rinse under cold water, and pat very dry. Divide the shredded potato among the prepared muffin cups and bake for 5–6 minutes.
3. Meanwhile, whisk the eggs with the chopped onion and red bell pepper until the eggs are lightly beaten and the vegetables are evenly distributed.
4. Remove the tin from the oven. Divide the egg mixture among the cups, sprinkle evenly with cheese, and season with a pinch of salt and pepper. Bake until the eggs are set and no longer jiggle, 12–14 minutes.
5. Let cool for 1–2 minutes, then run a knife around the edges and lift the bites out of the pan.
6. Serve warm, or cool completely before wrapping and freezing. Reheat in the microwave until heated through.