Ingredients
- 1 1/2 teaspoons olive oil
- 1 medium russet potato, peeled and diced into 1/4-inch cubes (about 8 ounces)
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sweet paprika
- 6 large eggs
- 1/4 cup liquid egg whites
- 2/3 cup 2% cottage cheese
- 2 tablespoons 2% milk
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat oven to 325°F (165°C). Lightly grease a square brownie pan or muffin pan with cooking spray.
- Heat olive oil in a nonstick skillet over medium heat. Add diced potatoes and season with 1/2 teaspoon salt, black pepper, garlic powder, and paprika.
- Cover and cook over medium-low heat for about 12 minutes, stirring occasionally, until tender and lightly browned. Add 1 tablespoon water halfway through and reduce heat to prevent burning. Remove from heat and cool for 5 minutes.
- In a blender, combine eggs, egg whites, cottage cheese, milk, remaining 1/4 teaspoon salt, and a pinch of black pepper. Blend 20–30 seconds until smooth. Stir in chopped chives.
- Evenly distribute cooled potatoes into prepared pan cavities. Sprinkle with half of the shredded cheddar.
- Pour egg mixture over potatoes, filling each cavity about three-quarters full. Top with remaining cheddar.
- Bake for 25–30 minutes until centers are set and tops appear dry. Do not overbake.
- Cool in pan for 10 minutes before removing and serving.
Notes
- Blend the egg mixture for the smoothest, creamiest texture.
- Grease the pan generously to prevent sticking.
- Swap potatoes for sautéed vegetables for a lower-carb option.
- Store in the refrigerator up to 4 days or freeze up to 2 months.
- Reheat in the microwave or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 bites
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18.5 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 295 mg
