Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 325°F (160°C) and spray a muffin pan with olive oil.
- Sauté diced russet potatoes in a skillet with olive oil, seasoning, and cook until golden brown.
- Blend large eggs, liquid egg whites, cottage cheese, and 2% milk until smooth, then stir in fresh chives.
- Assemble the muffin cups by layering sautéed potatoes, half the cheddar, and then pouring the egg mixture on top.
- Bake in the preheated oven for 25 to 30 minutes until puffed and set.
- Allow to cool in the pan for 10 minutes before removing and serving warm.
Nutrition
Notes
Allow sautéed potatoes to cool before mixing with the egg mixture for best results. Use an air fryer for reheating leftovers to restore crispiness.
