High Protein / Weight Watchers Friendly
Bacon and Potato Egg Bites take some of the best breakfast basics and turn them into an easy make-ahead option.
Bacon and potatoes already belong at breakfast, and cheddar goes perfectly with just about anything. It’s just a really good combination that works.
Each serving is two egg bites, so they’re handy for busy mornings when sitting down to a full breakfast isn’t happening.
They’re also great brunch or breakfast meal prep since the individual portions are already taken care of.
These are WW Friendly too, which is a nice bonus if that’s something you track. Cottage cheese is mixed into the eggs, but this doesn’t turn into a cottage cheese-heavy breakfast.
The bacon, cheddar, potatoes, and green onions are still the flavors that stand out.
Definitely worth keeping around when breakfast needs to be ready ahead of time.
Why You’ll Love This Bacon and Potato Egg Bites
Bacon and Potatoes Just Make Sense
This has the feel of a full bacon-and-egg breakfast without needing several things on the plate. The potatoes make them a little more substantial, and the cheddar gives them plenty of familiar breakfast flavor.
Great for Breakfast Meal Prep
Make 12 at once and breakfast is handled for several days. Two egg bites make one serving, so there’s no guessing when portioning them out.
Easy to Pack Up
These work well when breakfast needs to leave the house with you. A standard muffin pan keeps each serving separate, which makes storing and packing them simple.
Good for Brunch Too
They’re not limited to rushed weekday mornings. Add them to a brunch spread and everyone can grab what they want without slicing or serving a larger egg casserole.
Ingredient Substitutions
Bacon
Turkey bacon can replace the center-cut bacon. The flavor will be a little different, but it works well in egg bites.
Russet Potatoes
Yukon Gold potatoes can be used instead. Dice them finely so the pieces stay small enough for the muffin cups.
Cheddar Cheese
Reduced-fat Monterey Jack, Colby Jack, or a cheddar blend can replace the sharp cheddar.
Green Onions
Finely chopped chives can be used in place of the green onions.
Low-Fat Cottage Cheese
Nonfat cottage cheese can be substituted if preferred.
Bacon and Potato Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- nonstick cooking spray
- 6 slices center-cut bacon chopped
- 1 cup russet potatoes peeled and finely diced
- 1 teaspoon olive oil
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¾ cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoon green onions finely chopped
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with nonstick cooking spray.
- Place the bacon in a large skillet over medium heat and cook until crisp.
- Transfer the bacon to a paper towel-lined plate, leaving about 1 teaspoon of bacon drippings in the skillet.
- Add the olive oil and diced potato to the skillet. Cook the potato for 8 to 10 minutes, stirring occasionally, until tender and lightly browned.
- Remove the skillet from the heat. Add the eggs, cottage cheese, milk, garlic powder, onion powder, and black pepper to a large mixing bowl. Whisk until well blended.
- Divide the cooked potato, bacon, cheddar cheese, and green onions evenly among the 12 muffin cups.
- Pour the egg mixture evenly into the muffin cups. Gently stir the ingredients in each muffin cup.
- Bake for 18 to 20 minutes, or until the centers are set.
- Let the egg bites cool in the pan for 5 minutes.
- Remove the egg bites from the muffin pan by running a thin knife around the edges.
Notes
Please check offical WW app for exact points. Serving Size: 2 Egg Bites
Tips and Tricks
Dice the potatoes small – Small pieces distribute better throughout the egg bites and are easier to portion among the muffin cups. Let the bacon drain – A short rest on paper towels removes some of the excess grease before it goes into the egg bites. Watch the final few minutes – Muffin pans and ovens vary, so start checking near the lower end of the baking time.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze the cooled egg bites in a freezer-safe container for up to 2 months. Separate layers with parchment paper if needed. Microwave – Reheat refrigerated egg bites in the microwave until heated through. Frozen egg bites can be thawed overnight first for more even reheating.Nutrition
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