Potato Crust Gruyere and Ham Egg Bites
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
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.