Bacon and Potato Egg Bites
Bacon and Potato Egg Bites are a WW Friendly breakfast with eggs, bacon, potatoes, and cheddar. Great for breakfast meal prep.
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
Approximate WW Points: 3
Please check offical WW app for exact points. Serving Size: 2 Egg Bites
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
Calories: 221kcalCarbohydrates: 7gProtein: 17gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 265mgSodium: 347mgPotassium: 266mgFiber: 0.4gSugar: 2gVitamin A: 557IUVitamin C: 2mgCalcium: 178mgIron: 2mg
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