Potato Cheddar and Chive Egg Bites

2 cups diced baby potatoes

1 tablespoon extra-virgin olive oil

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

7 large eggs

1 ½ cups whole milk cottage cheese or ricotta

¼ cup whole milk

¾ cup shredded sharp cheddar cheese

2 tablespoons chopped fresh chives, plus more for serving

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

Toss potatoes with olive oil, ½ teaspoon of kosher salt, garlic powder and black pepper.

Spread in an even layer onto prepared baking sheet and roast until golden-brown and tender, about 15-20 minutes.

Reduce oven temperature to 350°F. Lightly grease a 12-cup muffin tin with cooking spray and set aside.

Whisk together eggs, cottage cheese and milk. In a medium bowl. Fold in cheddar cheese, chives, pepper and remaining kosher salt until combined.

Divide potatoes evenly among prepared muffin cups. Pour egg mixture over potatoes, filling each cup about ¾-full.

Bake until centers are just set and no longer jiggly, about 18-22 minutes.

Let cool at least 5 minutes before removing from tin. Garnish with additional chives, and serve.

Tip: To store, cool completely and then place into an airtight container in the refrigerator for up to 4 days