Directions
- 1Boil the mini potatoes in salted water for 10 to 15 minutes or until soft.
- 2Place the boiled potatoes into a muffin tin, smash with a spoon, drizzle with olive oil, and season with salt, pepper, and garlic powder.
- 3Bake the potatoes at 425°F for 12 to 15 minutes until crispy.
- 4Blend eggs, egg whites, cottage cheese, salt, pepper, and garlic powder until smooth.
- 5Stir in diced bell peppers, turkey bacon, and mozzarella into the egg mixture.
- 6Pour the egg mixture over the crispy potatoes.
- 7Add Italian seasoning, Parmesan cheese and some green onion on top.
- 8Bake again at 425°F for about 20 minutes until fully cooked.
- 9Let cool slightly and enjoy.
Ingredients
- 12 mini boiled potatoes
- 1 tbsp olive oil
- salt
- pepper
- garlic powder
- 4 eggs
- 200 g egg whites
- 1 cup low fat cottage cheese
- 150 g fat free mozzarella
- 4 slices diced turkey bacon
- 2 diced bell peppers
- Italian seasoning
- Parmesan cheese
- green onion
Equipment
muffin panblenderspoon
Tips
- Great for meal prep, high in protein, fast, easy, and good for on-the-go.
- You can swap 4 whole eggs for 200g of egg whites to cut down on calories and add more protein.
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