Recipes

Rachel Johnson, Contributor

Potato-Chive Egg Bites

These muffin-sized bites are full of protein and perfect to eat as breakfast at home or while headed to work or school.

TOTAL TIME: 20 MINUTES

MAKES: 12 EGG BITES

INGREDIENTS:

Cooking spray

8 large eggs (at room temperature)

1 cup heavy cream, yogurt or mayonnaise

1 1/2 teaspoons kosher salt

1/4 cup dehydrated chives

1 pound frozen potato hash browns

8 ounces shredded cheddar cheese

PREPARATION AND COOKING:

1. Generously coat a 12-count muffin tin with cooking spray. Preheat oven to 400°F.

2. In a large bowl, combine eggs, cream and salt; stir until well-combined.

3. Fold chives, hash browns and cheese into egg mixture.

4. Portion 1/3 cup mixture into each cup of the muffin tin.

5. Bake 15 to 18 minutes or until set in the center. Allow to cool completely in the tin.

6. Egg bites will keep in the fridge for up to three days and the freezer for up to a month.

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-- Follow Rachel on Instagram @racheltherecipe

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