Potato, Pepper and Cheddar Bakes
Potato, Pepper and Cheddar Bakes
This recipe is a copycat version of a certain egg bite from a large coffee chain. This used to be one of my go to orders when I would stop on my way home from a night shift for a healthy and delicious breakfast. For many reasons, I skip the breakfast stop now. I did come up with my own recipe though, and it is easy, cheap and makes a lot of egg bites or bakes. You could cut these as large or small as you want. You could also pour the mixture into muffin cups, but honestly, it is easier to bake it off in a sheet pan on parchment paper. I used a quarter sheet pan but you can also use a half sheet pan. The egg will be thinner. More like a large scale omelette. A 9×13 pan would also work. I would not skip the parchment paper though. Basically you make a large frittata then cut into 2 inch squares. It would be perfect for meal prep, bringing to a picnic or an office pot luck. The small size makes warming up and eating much easier but I would have several for breakfast or a snack since they are relatively low calorie and about 2g of protein per bite. The whole tray is about 1440 calories and 80g of protein and 40g of fiber. So depending on how you slice it will depend on how much protein and fiber each serving will hold.
Ingredients
Equipment
Method
- Preheat the oven to 375 F.
- Saute the onions, pepper and potato in olive oil using a large skillet on medium heat. About 10 minutes. You want the potatoes to be cooked all the way through.
- Add the chopped spinach on top of the cooked veg and add 1 tsp of herb salt. Stir to wilt the spinach and season all the vegetables. Then turn off the heat.
- In a large mixing bowl, whisk the eggs, cottage cheese and grated cheddar cheese together. Then add in the slightly cooled vegetables and stir to incorporate.
- Line the quarter sheet tray or 9X13 pan with parchment paper. I like to drizzle some olive oil on the pan then apply the paper to help it to stick to the pan. Then pour in the egg mix. Place on middle rack and bake for 40 minutes until set and golden on top.
- After you remove the egg bake from the oven, allow the egg bake to cool for 10-15 minutes before using the sides of the parchment to life out of the tray and slice into equal squares. Enjoy right away or store in air tight containers. These will last about a week in the fridge.
Nutrition
Notes
 