Description
Fun spring veggie-filled potato nests, topped with a vibrant beet yogurt sauce. Perfect for a light breakfast or appetizer!
Ingredients
Units
Scale
- 2 lbs (907 g) large baking potatoes (scrubbed and shredded)
- 4 tbsp olive oil
- 1 tbsp paprika
- 1 tsp salt
- 2 tsp black pepper
- 8 eggs
- 2 tbsp milk
- 2 tbsp fresh parsley (minced)
- 4 medium-size stalks of asparagus (chopped)
- 3 tbsp green onion (chopped)
- 2 tbsp beet juice (from a can of beets)
- 3/4 cup plain Greek yogurt
- Parsley springs (for garnish)
Instructions
- Preheat oven to 400°F (204°C) and generously spray a 12-count muffin tin with cooking spray.
- In a large bowl, toss the shredded potatoes with olive oil, paprika, salt, and pepper.
- Firmly press the shredded potatoes into the cups of the muffin tin to create potato cups, filling each cup about 1/3 full. Add some potatoes to the sides of each cup to form a basket.
- Bake until the potatoes are golden brown, about 15 minutes.
- While the potato baskets are baking, crack 8 eggs into a medium-size bowl. Add the milk and whisk the eggs well. Add the minced parsley, chopped asparagus, and green onion and gently mix.
- When the potatoes are finished cooking, remove them from the oven. Pour about ¼ cup of the egg mixture into each potato basket, careful not to overflow the cups.
- Bake the egg baskets for another 8 minutes, until the eggs are firmly set.
- As the eggs are cooking, mix the beet juice and yogurt together in a small bowl.
- Remove the egg baskets from the oven and let cool for about 2 minutes. Carefully lift each basket out of the muffin tin and place it onto a serving plate. Use a small spatula and a knife to remove the baskets if needed.
- Add a small dollop of the beet yogurt onto each egg basket, add a sprig of parsley, and serve immediately.
Notes
- For extra fluffy potatoes, squeeze out excess moisture from the shredded potatoes before mixing with oil and spices.
- If you don’t have beet juice, substitute with a few drops of red food coloring for a similar hue, but the flavor will differ.
- These egg bites can be stored in the refrigerator for up to 3 days in an airtight container; reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 7
- Cholesterol: 180