PARTNER POST: Reinvent potato recipes to be fresher and lighter in the new year. Make it your resolution to try these dishes as nutritious packed lunch ideas.
Made with eggs and vegetables, these potato bites are a perfect packed lunch loaded with nutrients.
By Kim Nguyen
Potatoes are probably the only thing I have on hand at all times. Why? Well, they last a lot longer than other vegetables, are versatile in so many dishes, and my husband loves to eat them (he’s a picky eater)! You can cook, bake, or fry them. Any way you choose, they always turn out delicious.
As for nutritional value, potatoes are packed with fiber and are naturally gluten-free. They also have more potassium than a banana and vitamin C than one medium sized tomato. Who would have thought that the potato was so mighty? 
I’ve been packing my husband’s lunches for the past couple of months and this recipe is a wonderful addition to his lunchbox. They’re already the right size, fit into containers easily, and are great cold or reheated. You can also eat them with your hands– no utensils needed! If your New Year’s Resolution is to pack your lunch to save money in 2016, then this is the way to do it.
As for the flavor, they’re certainly bold and flavorful. There’s no blandness here. The garlic, chives, and sour cream create a match made in heaven with potatoes and eggs. You could even add some chopped bacon or ham if your heart desires. Either way, a few of these will keep you full throughout your work day.
Try this full sized frittata as another idea.
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Mashed Potato and Egg Bites
- Total Time: 35 minutes
- Yield: Makes 6
- Diet: Omnivore
Description
These savory potato bites are packed with flavor and nutrients, perfect for a satisfying lunch or a fun snack.
Theyre surprisingly easy to make and customize with your favorite veggies!
Ingredients
- 2 1/2 cups (591 ml) mashed potatoes
- 2 eggs
- 1/3 cups (79 ml) sour cream
- 2 tbsp heavy cream
- 1 tsp garlic powder
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 1 cups (237 ml) shredded sharp cheddar cheese
- 2 tbsp chopped chives
Instructions
- Preheat oven to 400°F (204°C).
- Spray 6 cupcake cavities in a pan with nonstick spray.
- Mix together the mashed potatoes, eggs, sour cream, heavy cream, garlic powder, garlic salt, and pepper. Stir in cheese and chives.
- Spoon the batter into the pan, filling the cups to the top.
- Bake for 20-25 minutes.
- Remove from oven and let cool for 5 minutes in the pan before turning them out and letting them cool completely on a wire rack.
Notes
- For extra fluffy bites, use freshly mashed potatoes rather than leftover cold mashed potatoes.
- To prevent sticking, lightly grease the cupcake pan before adding the batter.
- These egg bites can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 1
- Protein: 6
- Cholesterol: 100
Find it online: https://honestcooking.com/mashed-potato-egg-bites/
Frequently Asked Questions
What type of potatoes work best for the Mashed Potato and Egg Bites?
Starchy potatoes like Russets or Yukon Golds are ideal for this recipe, as they create a fluffy texture when mashed.
Can I add vegetables to the Mashed Potato and Egg Bites?
Yes, you can incorporate finely chopped vegetables such as spinach, bell peppers, or green onions to enhance the flavor and nutrition.
How do I ensure the egg mixture binds well with the mashed potatoes?
Make sure to thoroughly mix the eggs with the mashed potatoes until fully combined, and consider adding a pinch of salt and pepper for additional flavor.
So, I’m making these right now…the yield is HUGE. I 4x’ed the recipe to make for many people, which should yield 24, but I will have at least 36. Jusy an FYI.