Food for Thought: Cheddar and Chive Egg Bites

Potatoes have a bad reputation, but they contain plenty of potassium, fiber, and vitamin C, and you don’t have to fry them to enjoy their taste. This recipe pairs diced potatoes with eggs and seasonings for a hearty snack.

INGREDIENTS

• 1 pound potatoes, diced (peeled if you prefer)
• ½ cup onion diced
• ½ cup red bell pepper diced
• 2 tablespoons water
• 2 tablespoons vegetable, canola, or light olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon Old Bay or your favorite seasoning
• 8 large eggs
• ½ cup half-and-half
• ½ cup cottage cheese 
• 1 cup cheddar cheese, shredded 
• ½ cup bacon bits
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoon fresh chives chopped

DIRECTIONS

1. Preheat oven to 350°F and grease muffin pan with butter or nonstick spray.
2. Place diced potatoes, bell pepper, and onion into microwave safe bowl along with 2 tablespoons of water. Cover the bowl and microwave for five to seven minutes, or until the potatoes are mostly softened.
3. Drain the potatoes and dry gently.
4. Heat large cast iron pan or heavy-bottomed skillet, over medium-high heat and add oil. When the oil is shimmering, transfer potatoes to the pan. Cook potatoes for 5 to 8 minutes, or until they are golden brown and tender. Season with salt, pepper, and Old Bay to taste.
5. In a large bowl, whisk together eggs, half-and-half, cottage cheese, kosher salt, and black pepper.
6. Mix in cooked potato mixture, shredded cheddar cheese, bacon bits, and chopped chives.
7. Evenly portion the egg and filling mixture into your muffin pan.
8. Bake for 25 to 30 minutes, or until your egg bites are puffy and golden brown on the edges. 
9. Let the egg bites cool and get firm in the muffin tin for about five to ten minutes. Serve with a dollop of sour cream and more chives.