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southwestern egg bites

Southwestern Egg Bites

  • Author: Megan B-L
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 egg bites 1x
  • Category: Breakfast
  • Cuisine: Tex-Mex

Description

These Southwestern Egg Bites are made with a tasty sweet potato & cheese “crust,” then filled with salsa-ified eggs, cottage cheese, green onions, and ham for a delicious, high protein breakfast!


Ingredients

Scale
  • butter and/or cooking spray for greasing the muffin tin 
  • 1 medium-large sweet potato, peeled
  • 1 cup sharp cheddar, grated
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 6 eggs
  • ¼ cup cottage cheese
  • ¼ cup your favorite salsa
  • 2 green onions, white and light green parts sliced thin
  • ½ cup smoked ham, diced
  • generous cranks of pepper

Instructions

  1. Preheat oven to 400°. Grease THE HECK out of a muffin tin. Like really go to town greasing that bad boy. 
  2. Grate the sweet potato on a box grater on the large grate side. Then, we need to get rid of extra moisture. Take a handful of grated sweet potato and plop it into a cheesecloth or dish towel and then SQUEEEEZE it over the sink until you’ve got as much liquid out as you can. Do this with all of the grated sweet potato, then transfer to a large bowl. 
  3. Add sharp cheddar, salt, red pepper flakes, garlic powder, and olive oil to the sweet potato and gently mix with a fork until evenly combined. 
  4. Spoon about a heaping ¼ cup of sweet potato mixture into each muffin cup. Use a spoon or a shot glass to tamp down the sweet potatoes, creating a divot in the middle and pressing the mixture against the sides. Bake for 15–20 minutes or until the pieces on top are looking brown. 
  5. Meanwhile, in a large bowl, beat eggs, cottage cheese, salsa, green onions, ham, and pepper until homogenized. 
  6. When sweet potato cups are done, remove from oven, then turn oven down to 375°. 
  7. Spoon about ¼ cup of egg mixture into each muffin cup, or until evenly filled with all of the mixture.
  8. Bake at 375° for 15 minutes. Eggs should be puffed up and not jiggly. 
  9. Remove from oven and let rest for 15 minutes before removing egg bites from muffin tin. To remove, use a butter knife to run around the edges of each cup to loosen and then use a spoon to scrape it out if the bottom feels stuck. 


Notes

  • This recipe is super modifiable! If you’d rather use regular potatoes instead of sweet, go for it. Perhaps you prefer a different cheese, like pepper jack? Yes! Vegetarian? Use black beans instead of ham or just leave it out altogether. 

Keywords: eggs, breakfast, protein, ham, easy, quick