These addictive little egg bites are the perfect no-fuss egg dish - all you’ll need is a handful of basic ingredients and a silicone mini-muffin mold. With a bit of help from the steam added to the oven, these bites puff up like a souffle.
4 small yukon gold potatoes - peeled and grated (or ~2 cups shredded potatoes)
8 large eggs
1 cup heavy whipping cream
6 ozs grated white cheddar
Salt and Pepper to taste
1 tbsp olive oil for greasing
Chives for garnish - Optional
- Preheat the oven to 350°F. Place a kettle full of water on the stove to bring to a boil. Position the oven with one rack above another and place an empty baking dish on the bottom rack (to eventually be filled with boiling water to create steam). Add a small amount of olive oil to each mold and use a paper towel to grease every cavity to prepare for baking. Place the mold(s) onto a baking sheet to make for an easier transfer to the oven.
- Crack the eggs into a blender and add the potatoes, cream and grated cheese. Add a pinch of salt and a few cracks of pepper and blend on high until incorporated (~10 seconds or less). Pour the egg mixture into the greased mold, about ¾ of the way up, and transfer to the top rack of the oven. Immediately pour the boiling water into the empty dish on the bottom rack and close the oven door. Bake for 16-20 minutes, or until the eggs begin to puff up and out of the mold and the tops are a light golden brown. Remove from the oven and allow to cool slightly before removing from the molds and serving in a bread basket with a linen.
Take a look at our recommended pairing below.