Crispy Potato Egg Souffle Bites
These egg and potato souffle bites are one of my favorite things to make for easy breakfasts and snacks. Crispy potatoes, melty gruyere cheese, fluffy, tender egg muffins - they are so satisfying and delicious!
Ingredients
- 1 ½ tablespoons olive oil
- 1 pound petite gold potatoes, quartered (I don’t peel mine, but you can)
- kosher salt and pepper
- ½ teaspoon garlic powder
- 8 large eggs, separated
- 2 garlic cloves, minced
- 1 cup freshly grated gruyere cheese
- 2 green onions, thinly sliced
- kosher salt and pepper
- 2 tablespoons unsalted butter
- fresh chives, for topping
Instructions
- Heat the olive oil in a large skillet. Season the potatoes all over with salt and pepper and a sprinkle of garlic powder. Add the potatoes to the skillet and toss well. Cover the pan.
- Cook, stirring occasionally, until the potatoes are tender, about 8 to 10 minutes. You want the potatoes to be tender enough to go into the egg mixture. Let them cool slightly so they don’t scramble the eggs.
- Preheat the oven to 375 degrees F.
- Separate the eggs. Place the egg whites in a bowl of your electric mixture. Place the egg yolks in a large mixing bowl.
- To the egg yolks, add the potatoes, garlic, gruyere cheese, green onions and a big pinch of salt and pepper. Whisk until combined.
- Beat the egg whites in the mixer until medium peaks form. Fold the egg whites into the egg yolk mixture. Do not whisk the mixture - fold it until completely combined and fluffy.
- Spray a muffin tin well with nonstick spray. Divide the egg mixture evenly into the muffin tins.
- Stick the tin in the oven. Bake the bites for 15 to 18 minutes, or until golden brown and puffed. Make sure the center is cooked through.
- These will be super puffy after serving and will fall a bit as they sit. Store in the fridge for quick and easy breakfasts! Serve with fresh chives and hot sauce for dipping.
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