Are you ready to elevate your breakfast game with a dish that's as delightful to eat as it is easy to make? Introducing the Omelet Potato Breakfast Bites—your new go-to recipe for a quick and satisfying morning meal! These bite-sized wonders combine fluffy eggs, tender potatoes, and vibrant bell peppers, all baked to golden perfection. Whether you're hosting a brunch or simply looking for a tasty snack, these little morsels are sure to impress. Get ready to indulge in a flavor explosion that will leave you craving more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 bites
Ingredients
- 4 large eggs
- 1 cup diced potatoes
- 1/2 cup diced bell peppers
- 1/2 cup shredded cheese
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Begin by gathering all your ingredients: 4 large eggs, 1 cup diced potatoes, 1/2 cup diced bell peppers, 1/2 cup shredded cheese, salt, pepper, and cooking spray or oil for greasing.
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot enough to cook the bites evenly.
- In a medium skillet, add a small amount of cooking spray or oil and heat it over medium heat. Once hot, add the diced potatoes.
- Cook the potatoes for about 10 minutes, stirring occasionally, until they are tender and slightly golden brown. You can cover the skillet with a lid to help them cook faster.
- While the potatoes are cooking, crack the 4 large eggs into a mixing bowl. Add a pinch of salt and pepper to taste, then whisk the eggs until they are fully combined and frothy.
- Once the potatoes are cooked, add the diced bell peppers to the skillet and sauté for an additional 2-3 minutes until they are softened.
- Remove the skillet from heat and allow the potato and bell pepper mixture to cool slightly.
- In the mixing bowl with the whisked eggs, add the sautéed potato and bell pepper mixture, along with the 1/2 cup of shredded cheese. Stir gently to combine all the ingredients.
- Grease a muffin tin with cooking spray or oil to prevent sticking. Use a ladle or spoon to fill each muffin cup with the egg mixture, filling them about 3/4 full.
- Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the bites are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of one bite; it should come out clean.
- Once baked, remove the muffin tin from the oven and allow the bites to cool for a few minutes. Use a knife to gently loosen the edges, then carefully remove the bites from the tin.
- Serve the Omelet Potato Breakfast Bites warm, and enjoy them as a delicious breakfast or snack option. You can also store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Prep Ahead: To save time in the morning, you can dice the potatoes and bell peppers the night before. Just store them in an airtight container in the refrigerator until you're ready to cook.
- Customize Your Ingredients: Feel free to add your favorite ingredients! Spinach, mushrooms, or even cooked sausage can easily be incorporated for extra flavor and nutrition.
- Don’t Rush the Potatoes: Make sure to cook the diced potatoes until they are tender and slightly golden. This step adds a wonderful texture and flavor to your bites.
- Check for Doneness: Ovens can vary, so keep an eye on your bites as they bake. They should be set and lightly golden on top—use a toothpick to check that they are cooked through.
- Serve with a Twist: For an added kick, serve your Omelet Potato Breakfast Bites with a side of salsa or hot sauce. It’s a perfect pairing that will elevate your breakfast experience!
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator. They make for a quick and easy breakfast option throughout the week—just reheat and enjoy!
Nutrition Facts
Calories: 51kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
