Potato Egg Bites

Ingredients

• 112 mini potatoes(600g)
• 24 eggs(200g)
• 3200 g egg whites(200g)
• 41 cup low fat cottage cheese(225g)
• 5150 g fat free mozzarella(150g)
• 64 slice turkey bacon(100g)
• 72 bell pepper(240g)
• 81 tablespoon olive oil(13.5g)
• 91 teaspoon salt(6g)
• 100.5 teaspoon black pepper(1g)
• 110.5 teaspoon garlic powder(1.5g)

Instructions

1. 1Preheat oven to 425°F (220°C).
2. 2Boil the mini potatoes in salted water for 10 to 15 minutes or until soft.
3. 3Drain the potatoes and place each into a muffin tin cup.
4. 4Smash each potato with a spoon to flatten. Drizzle with olive oil and season with salt, pepper, and garlic powder.
5. 5Bake the potatoes at 425°F for 12 to 15 minutes until crispy.
6. 6In a blender, combine eggs, egg whites, cottage cheese, and a pinch of salt, pepper, and garlic powder. Blend until smooth.
7. 7Stir in diced bell peppers, diced turkey bacon, and shredded mozzarella cheese.
8. 8Pour the egg mixture evenly over the crispy potatoes in the muffin tin.
9. 9Bake again at 425°F for about 20 minutes or until the egg mixture is fully cooked and set.
10. 10Let cool slightly before removing from the muffin tin. Serve and enjoy.