Crispy Potato-Crust Egg Bites

Golden, crispy-edged potato cups filled with fluffy cottage-cheese eggs, smoky bacon, and sweet red pepper—perfect for meal prep breakfasts or party bites.

Ingredients

• 450g (1 lb) mini potatoes
• 2 tbsp oil (olive or neutral)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 6 eggs
• 1/2 cup (120g) cottage cheese
• 150g (5 oz) short cut bacon, diced
• 1/2 red capsicum (red bell pepper), finely diced (about 3/4 cup)
• 2 spring onions (green onions), thinly sliced
• 1/2 cup (50g) shredded parmesan, divided

Method

• 1

  Step 1: Heat oven & prep tin

  Preheat oven to **220°C / 425°F (200°C fan)**. Grease a **12-hole standard muffin tin** well with oil (don’t be shy—this is what helps the potato release and crisp).

• 2

  Step 2: Par-cook potatoes

  Put mini potatoes in a pot, cover with cold water, add a pinch of salt. Bring to a boil, then simmer **10–12 minutes** until just tender (a knife should meet slight resistance). Drain and let steam-dry **2 minutes**.

• 3

  Step 3: Smash into crispy cups

  Place 1 potato in each muffin hole. Use the bottom of a glass (or jar) to press down firmly to form a “cup” that climbs the sides (aim for **~1 cm / 1/2 inch** thick base where possible). Brush or drizzle with **1 tbsp oil**, then sprinkle with **salt, pepper, garlic powder, and paprika**.

• 4

  Step 4: Bake the potato crusts

  Bake **18–22 minutes** until the edges are **deep golden and visibly crisp**. (If some edges brown faster, that’s perfect—crisp = flavor.)

• 5

  Step 5: Cook bacon & soften capsicum

  While potatoes bake, heat a skillet over medium-high heat with **1 tsp oil**. Add bacon and cook **4–6 minutes** until browned. Add diced capsicum and cook **2 minutes** until slightly softened but still bright. Remove from heat.

• 6

  Step 6: Make the egg filling

  In a bowl, whisk eggs with cottage cheese, **1/4 tsp salt**, **1/4 tsp pepper**, and **half the spring onion**. Stir in bacon-capsicum mixture and **1/4 cup (25g) parmesan**.

• 7

  Step 7: Fill & finish

  Reduce oven to **190°C / 375°F (170°C fan)**. Divide egg mixture evenly between potato cups (fill nearly to the top). Sprinkle with remaining **1/4 cup parmesan**.

• 8

  Step 8: Bake until just set

  Bake **10–14 minutes** until the centers are **just set** (they should not wobble like liquid, but a slight jiggle is fine—carryover heat will finish). Rest in the tin **5 minutes**, then carefully loosen edges with a butter knife and lift out. Top with remaining spring onion.

Tips

• **Extra crispy potato crust:** After smashing, brush oil especially on the edges, and bake until you see **deep golden** spots—pale potatoes won’t stay crisp once filled.
• **Don’t overbake the eggs:** Pull them when they’re just set—overbaking makes egg bites dry. Resting finishes the cook.
• **Make-ahead & storage:** Cool completely, refrigerate in an airtight container **up to 4 days**. Reheat in oven/air fryer at **180°C / 350°F for 6–8 minutes** (best for re-crisping) or microwave **20–40 seconds** (softer crust).
• **Serve with:** A simple side of sliced capsicum/spring onion, or just as-is for grab-and-go breakfast.

Nutrition (per serving, estimate)