About the Recipe
Ingredients
Ingredients
Potato Base:
• 12 mini round potatoes (boiled)
• Seasonings of your choice
• Olive oil
Egg Base:
• 4 large eggs
• 1 cup egg whites
• 1 cup cottage cheese (unsalted if you want this recipe low sodium)
• Seasonings of your choice
Toppings:
• 8 cooked low sodium bacon slices, chopped
• Diced onion
• 1 cup cheese of your choice (divided into each egg bite)
Ingredients for dipping sauce
• 1 cup Plain Non-fat Greek Yogurt (approx. 24g protein)
• 1-2 tsp Worcestershire sauce (to taste)
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 tsp Smoked paprika (for a hint of smokiness)
• 1/2 tsp Dried parsley or dill
Preparation
Instructions
1. Prep the Potatoes: Place one boiled mini potato into each slot of a greased muffin pan. Smash them down until they form a flat base.
2. Season: Lightly spray with oil and season with whatever…salt, pepper, garlic powder, paprika.
3. Mix the Eggs: blend together the eggs, cottage cheese, and seasonings until smooth.
4. Assemble: Pour the egg mixture over each potato base. Top with the bacon, onions, and a sprinkle of cheese.
5. Bake: Bake until the eggs are set and slightly golden (typically 20-25 minutes at 350°F / 175°C).