These egg and potato souffle bites are one of my favorite things to make for easy breakfasts and snacks. Crispy potatoes, melty gruyere cheese, fluffy, tender egg muffins – they are so satisfying and delicious!
Breakfast is on the menu today!
These souffle egg bites are so delicious, easy to prepare for breakfasts ahead of time and even something that you can make for dinner with bacon and sourdough toast.
Sounds amazing if you ask me!
I’m almost always craving breakfast. It’s the OG comfort food.
And because there are just SO many variations that you can make with eggs, you know they are always a winner.
I have a similar recipe for these in my next cookbook, Easy Everyday! They are something I make constantly and we LOVE them.
They are better than traditional egg muffin bites because you whip the egg whites first. It gives them a lighter, fluffier texture. They are so satisfying to make and to eat!
I store them in the fridge and either eat them cold or warm them up for a few seconds in the microwave.
And the best part: there are so many variations! You can add just about any fillings that you love.
Here’s how I make them!
I crisp up the potatoes first. These are crispy skillet potatoes. It helps to have them in tiny chunks, because we’re making muffin bite size eggs. So I prefer to take the petite gold potatoes and quarter them, or even cut them again into six or eight chunks. This will depend on the side. Of course, you can use large potatoes too! Just make sure that the potato chunks are all even in size so they cook evenly.
For cheese, I go with gruyere here. It’s so melty and the flavor is incredible.
I keep things simple and just do some green onions for the filling. But any other veggies work too. I avoid red onions and bell peppers for this specific recipe because I find they make it taste a little southwestern in flavor and that’s not what I’m going for.
If you’d like to add them, however, you can toss them in with the potatoes too!
The eggs get separated first. Beat the egg whites until peaks form. Then the egg yolk mixture is made with the green onions, potatoes, cheese and some spices!
It will look minimal (and frankly, weird), before folding in the egg whites. But don’t worry, it will come together. Just make sure to FOLD the egg whites in and don’t stir.
Once that’s done, spoon them into the muffin tins and go! Make sure the tins are sprayed well with a non-stick spray. Or silicone muffin molds work well too.
These bake quickly! Usually in less than 20 minutes. They will be super puffy when they come out and fall a bit as they sit.
Don’t worry, that’s not ketchup! It’s hot sauce. Or, sriracha.
I don’t need any condiments for these. I don’t love hot sauce with my eggs or any foods, really.
But this is definitely an option for those of you who do! Especially if you like eating them cold. It adds an extra little pop.
Crispy, fluffy, cheesy – these are everything!
Egg and Potato Souffle Bites
Crispy Potato Egg Souffle Bites
These egg and potato souffle bites are one of my favorite things to make for easy breakfasts and snacks. Crispy potatoes, melty gruyere cheese, fluffy, tender egg muffins – they are so satisfying and delicious!
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Heat the olive oil in a large skillet. Season the potatoes all over with salt and pepper and a sprinkle of garlic powder. Add the potatoes to the skillet and toss well. Cover the pan.
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Cook, stirring occasionally, until the potatoes are tender, about 8 to 10 minutes. You want the potatoes to be tender enough to go into the egg mixture. Let them cool slightly so they don’t scramble the eggs.
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Preheat the oven to 375 degrees F.
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Separate the eggs. Place the egg whites in a bowl of your electric mixture. Place the egg yolks in a large mixing bowl.
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To the egg yolks, add the potatoes, garlic, gruyere cheese, green onions and a big pinch of salt and pepper. Whisk until combined.
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Beat the egg whites in the mixer until medium peaks form. Fold the egg whites into the egg yolk mixture. Do not whisk the mixture – fold it until completely combined and fluffy.
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Spray a muffin tin well with nonstick spray. Divide the egg mixture evenly into the muffin tins.
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Stick the tin in the oven. Bake the bites for 15 to 18 minutes, or until golden brown and puffed. Make sure the center is cooked through.
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These will be super puffy after serving and will fall a bit as they sit. Store in the fridge for quick and easy breakfasts! Serve with fresh chives and hot sauce for dipping.
Make ’em your own!
