Directions
- 1Boil the mini potatoes in salted water for 10 to 15 minutes or until soft.
- 2Place them into a muffin tin, smash with a spoon, drizzle with olive oil and season with salt, pepper and garlic powder.
- 3Bake at 425°F for 12 to 15 minutes until crispy.
- 4Blend eggs, egg whites, cottage cheese and seasonings until smooth.
- 5Stir in diced bell peppers, turkey bacon and mozzarella.
- 6Pour the mixture over the crispy potatoes.
- 7Bake again at 425°F for about 20 minutes until fully cooked.
- 8Let cool slightly and enjoy.
Ingredients
- 12 mini potatoes
- 4 eggs
- 200 g egg whites
- 1 cup low fat cottage cheese
- 150 g fat free mozzarella
- 4 slices turkey bacon, diced
- 2 Bell peppers, diced
- 1 tbsp olive oil
- Salt
- Pepper
- Garlic powder
Equipment
muffin panblenderspoon
Tips
- Using four eggs and 200 grams of egg whites instead of eight whole eggs cuts down on overall calories and adds more protein.
- These are great for meal prep, high in protein, fast, easy, and good for on the go.
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