Method
5 steps
01
Place the boiled mini potatoes into a muffin pan and smash them flat. Spray with oil and season with salt, pepper, garlic powder, and paprika. Bake at 425°F until nice and crispy.
02
In a blender, combine the eggs, cottage cheese, salt, pepper, and garlic powder. Blend until smooth.
03
Pour the blended egg mixture into the muffin pan over the crispy potatoes.
04
Top each muffin cup with Italian seasoning, diced red bell pepper, chopped turkey bacon, shredded parmesan, and diced green onion.
05
Place the pan back into the oven and bake until the eggs are fully cooked.
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