Crispy Potato High Protein Egg Bites are a Meal Prep Win!
If you’re looking for a breakfast that’s filling, flavorful, and easy to prep ahead, these high-protein egg bites are perfect.
Here are egg muffins that taste indulgent but fuel you all morning!
Made with crispy smashed potatoes as the base and a creamy cottage cheese egg filling with bacon and chives, these muffin-pan egg bites deliver serious protein while still tasting like a cozy diner-style breakfast.
They’re perfect for busy mornings, weekend meal prep, or a protein-packed brunch that everyone will love.
You’ll appreciate how adaptable these eggs in a muffin tray are!
As a yummy shortcut, I used the seasoned baby potatoes that you microwave for 5 minutes. You can instead boil plain baby potatoes and season them yourself if desired. Either way, the potato crust is so delclious. I think frozen hash browns would taste great, too!
In this process, we are baking the smashed potatoes first to ensure a crispy potato texture crust that is irresistible. We first spotted this viral idea from this Instagram video and were excited to create a version!
Extra tips for making this high-protein egg bites recipe:
- Dry the potatoes well after boiling to help them crisp up instead of steam in the oven.
- Use full-fat cottage cheese for the creamiest texture and best flavor.
- Need a muffin pan suggestion? I love my Caraway muffin pan as it’s lasted years, non-toxic and nonstick!
- Don’t overfill the muffin cups because the egg bites puff up as they bake.
- Meal prep win: Make a full pan on Sunday and store in the fridge for quick breakfasts all week.
- Freezer-friendly: Once cooled, freeze egg bites on a baking sheet, then transfer to a freezer bag. Reheat in the oven or air fryer straight from frozen.
- Reheating tip: Reheat the egg bites in the air fryer at 350°F for 4–6 minutes or in the oven at 350°F for about 8–10 minutes to keep the potato base crispy. If using the microwave, heat in short 30-second bursts. Just know the potatoes will be softer but still delicious.
High Protein Crispy Potato & Egg Bites
yield: 12 SERVINGS
prep time: 20 MINUTES
cook time: 30 MINUTES
total time: 50 MINUTES
Hearty eggs bites featuring crispy smashed potatoes as the base, a creamy cottage cheese egg mixture filling, bacon, and fresh chives.
Ingredients
For the potato crust:
- 12 baby potatoes, cooked and seasoned
- drizzle of olive oil
For the egg filling:
- 6 eggs
- 1 cup cottage cheese
- 1 teaspoon The Blend seasoning, (or salt, pepper, garlic)
- 6 slices cooked bacon, chopped
- 3 green onions, sliced
- 1 cup cheddar cheese, shredded
Directions
1
Create the potato crust.
Preheat the oven to 400 degrees. Grease a muffin pan generously.
Add one boiled potato to each well and smash it down firmly to create a flat, even “crust” on the bottom. Drizzle or brush with olive oil, then season with salt and pepper. Bake for 15–20 minutes until the potatoes are golden, crispy, and lightly browned around the edges.
2
Mix the high-protein filling.
In a bowl, whisk together eggs and cottage cheese until mostly smooth (a few curds are fine!). Stir in the seasoning.
3
Assemble & bake.
Spoon the egg mixture over each crispy potato base, filling about ¾ of the way. Add in the chopped bacon and green onions into each cup, followed by shredded cheese. Turn down the oven to 375 degrees. Return to the oven and bake for 18–20 minutes, until the centers are just set and the tops are lightly puffed.
Nutrition Information
Yield: 12, Serving Size: 1 cup
Amount Per Serving:
139 Calories | 7.8g Fat | 7.9g Total Carbs | 0.6g Fiber | 1.1g Sugar | 9.6g Protein | 7.4g Net Carbs
If you are into high-protein breakfast foods, definitely try making these!
I found them to be a great change-up from the same fried egg I typically make in the morning. Add some hot sauce if you’d like a little spice, and yum. These egg muffins have 10 grams of protein each, which will help keep you fueled until lunch!
How much protein in Starbucks egg bites? The Bacon & Gruyère has 19g of protein for two so if you ate two of the potato cups it would be slightly more! at 20g. I personally think these taste better because of the crispy potato crust!
Oh these look really delicious and the ingredients are easily accessible. Definitely will try this out this weekend. Thank for the recipe.