Golden Potato Cheddar Chive Bakes
Easy and delicious potato cheddar chive bakes perfect for a weeknight meal, brunch, or light lunch. These golden cups are quick to prepare, crowd-pleasing, and naturally gluten-free.
Equipment
- Oven Preheat to 375°F (190°C)
- Medium-sized bowl
- Baking Sheet
- Parchment paper
- another bowl
- Muffin tin Grease if not non-stick
Ingredients
Main ingredients
- 1 lb red potatoes diced into 1/2-inch pieces
- 0.5 large yellow onion large diced
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.125 tsp smoked paprika
- 4 large eggs
- 1 cup cottage cheese
- 1 tsp onion powder
- 1 cup shredded sharp cheddar cheese
- 2 tbsp chives finely diced
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized bowl, toss your diced potatoes and onion with olive oil, kosher salt, and smoked paprika. Make sure everything is nicely coated!
- Line a baking sheet with parchment paper and spread your seasoned potato and onion mixture in a single layer.
- Roast in the preheated oven for about 20-25 minutes, until fork-tender.
- While potatoes are roasting, whisk together eggs, cottage cheese, and onion powder in another bowl until smooth.
- Stir in shredded cheddar cheese and diced chives into the egg mixture.
- Once potatoes are tender, add them to the egg mixture and gently stir to combine.
- Grease muffin tin cavities if not non-stick. Spoon the mixture into each cavity, filling about two-thirds full.
- Bake for another 20-25 minutes, until puffed up, set in the middle, and with golden-brown edges.
- Let cool in the tin for a few minutes before carefully removing. Enjoy!
Notes
Can be prepped ahead by roasting potatoes and onions a day in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave. Naturally gluten-free.