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Salsa Egg Bites

Salsa Egg Bites

Course Breakfast


  • 6 Large Eggs
  • 1/4 C Shredded Potato
  • 1/2 C Fresh Salsa
  • 1/2 C Shredded Monterey Jack Cheese


  • Preheat oven to 350 degrees. Grease a standard muffin tin with cooking spray.
  • Press 2 tsp. of shredded potato into the bottom of 6 muffin molds.
  • In a large bowl, whisk together eggs, then add 1/4 C of the whisked eggs into each mold, on top of the potatoes.
  • Spoon in a heaping Tablespoon of salsa into each sup, then sprinkle with a light layer of Monterey Jack cheese.
  • Bake for 20-25 minutes, then allow to sit in the muffin for five minutes before eating.