Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Potatoes: Preheat your oven to 425°F (220°C). Toss the quartered petite gold potatoes with olive oil, kosher salt, pepper, and garlic powder. Spread them on a baking sheet and roast for 25-30 minutes until crispy and golden brown.
- Step 2: Whisk the Egg Whites: While the potatoes roast, separate the egg whites from the yolks. Beat the egg whites in a clean mixing bowl until they form stiff peaks.
- Step 3: Prepare the Egg Mixture: In another bowl, combine the egg yolks, minced garlic, grated Gruyere cheese, and sliced green onions. Add kosher salt and pepper to taste. Gently fold in the whipped egg whites.
- Step 4: Combine and Bake: Once the potatoes are done, reduce the oven temperature to 375°F (190°C). Grease a muffin tin with unsalted butter. Spoon roasted potatoes into each muffin cup and pour the egg mixture over, filling each cup three-quarters full.
- Step 5: Bake to Perfection: Bake for 15-20 minutes until the souffle bites are puffed and golden brown. Let cool slightly before removing from the tin.
- Step 6: Serve and Enjoy: Top with freshly chopped chives and serve warm.
Notes
- Try different cheeses like feta or goat cheese for a twist.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
- Store in an airtight container in the fridge for up to three days.