Potato Crust Gruyere and Ham Egg Bites

These Ham and Gruyère Egg Bites with a crispy potato crust are a delicious, no-fuss breakfast option. The tater tot base adds texture and heartiness, while the creamy egg filling is packed with savory flavor and extra protein from cottage cheese. Gruyère brings a rich, melty finish that pairs perfectly with the salty ham. They’re easy to prep ahead and reheat beautifully for busy mornings.

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Potato Crust Gruyere and Ham Egg Bites

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Course: Breakfast

Cuisine: American

Keyword: egg cups, eggs, gruyere, ham, hash brown

Servings: 12 egg cups

Equipment

• 1 muffin or cupcake tin
• 1 medium bowl
• 1 small oven safe bowl.

Ingredients

• extra virgin olive oil
• 24 organic tater tots I like Roots Organic or Cascadian Farms
• 3 organic eggs
• 3 organic egg whites
• ½ tsp pink Himalayan salt
• ¼ tsp organic black pepper
• 1 cup uncured ham finely chopped
• 1 cup Gruyere Cheese
• ½ cup small curd cottage cheese I like Good Culture

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Instructions

• Preheat the oven to 350℉. Place a small bowl of water in an oven proof bowl and place at the bottom of the oven.
• Grease the muffin tins with extra virgin olive oil. Be sure to grease well- even the sides so the eggs don't stick.
• Place 2 of the 24 organic tater tots in each tin and place in the oven for 10 minutes.
• Remove and with a spoon, smash the tots down to create a crust.
• In a medium bowl whisk together 3 organic eggs, 3 organic egg whites, ½ tsp pink Himalayan salt, ¼ tsp organic black pepper, 1 cup Gruyere Cheese, <wprm-ingredient uid="5" removed="0">1 cup uncured ham and ½ cup small curd cottage cheese.
• Use a large cookie scoop and scoop on top of the smashed tots. It is about 1/4 cup for each one. Fill just below the top.
• Bake for 20-25 minutes until the eggs are cooked through.
• Remove from the oven and let rest 10-15 minutes before serving.

Notes

These are one of my favorite freezer breakfasts.  They reheat so easy.  To freeze, line a baking sheet with parchment paper. After you have let the egg cups cool, remove them and place on the parchment lined baking sheet. 

Freeze for 2 hours and then place in a freezer safe Ziploc bag or storage container. 

To reheat- either use your microwave in 30 second intervals or use an air fryer at 350f. for about 8-10 minutes.