These egg and potato soufflé bites are one of my go-to recipes for easy breakfasts and snacks. Crispy potatoes, melty gruyère, and light, airy egg muffins — they’re comforting, flavorful, and simple to make.
Breakfast (or brunch, or a quick dinner) is on the menu today.
These soufflé egg bites are perfect for prepping ahead. Serve them warm with toast and bacon, or enjoy them straight from the fridge as a grab-and-go snack.
I almost always crave breakfast — it’s the original comfort food — and eggs are endlessly versatile, which is why recipes like this are winners in my kitchen.
There are countless ways to customize these bites, but the version below is a favorite: crispy skillet potatoes, gruyère for richness, and whipped egg whites folded in to create that signature soufflé texture.
I include a similar recipe in my cookbook Easy Everyday. We make these often — they’re a staple in our house.
What sets these apart from standard egg muffins is the whipped egg whites. Whipping the whites gives the bites a lighter, airier texture that feels indulgent but is still simple to prepare.
I store leftovers in the refrigerator and reheat briefly in the microwave, though they’re also great cold. Mix up the fillings however you like — the recipe is very adaptable.
How I make them
Start by crisping the potatoes in a skillet. Small, even chunks work best for these muffin-sized bites; petite gold potatoes quartered (or cut into sixths or eighths if needed) are ideal. You can use larger potatoes, just keep the pieces uniform so they cook evenly.
I use gruyère because it melts beautifully and adds great flavor, and I keep the filling simple with green onions. Other vegetables can work, though I avoid red onion and bell pepper for this version because they shift the flavor profile toward southwestern notes, which isn’t the goal here. If you like those flavors, feel free to add them to the potatoes while they cook.
Separate the eggs. Beat the egg whites until medium peaks form, then mix the yolks with the cooled potatoes, garlic, cheese, green onions, and seasoning. The yolk mixture will look sparse before you fold in the whipped whites — that’s expected. Fold gently until the mixture is fully combined and fluffy; do not stir aggressively or the air will deflate.
Spoon the mixture into a well-sprayed muffin tin or silicone molds. These bake quickly — usually under 20 minutes — and will rise impressively in the oven before settling slightly as they cool.
For serving, some like a little heat — try hot sauce or sriracha if you enjoy it. I usually skip condiments, but a drizzle can add a nice kick, especially if you’re eating the bites cold.
Crispy, fluffy, cheesy — these are everything you want in a make-ahead breakfast.
Egg and Potato Soufflé Bites
Crispy Potato Egg Soufflé Bites
12 bites
Ingredients
- 1 ½ tablespoons olive oil
- 1 pound petite gold potatoes, quartered (peel optional)
- Kosher salt and pepper
- ½ teaspoon garlic powder
- 8 large eggs, separated
- 2 garlic cloves, minced
- 1 cup freshly grated gruyère cheese
- 2 green onions, thinly sliced
- Kosher salt and pepper, to taste
- 2 tablespoons unsalted butter
- Fresh chives, for topping
Instructions
- Heat the olive oil in a large skillet. Season the potato pieces with salt, pepper, and a sprinkle of garlic powder. Add the potatoes to the skillet, toss to coat, and cover.
- Cook, stirring occasionally, until the potatoes are tender, about 8–10 minutes. Let them cool slightly so they won’t scramble the eggs when mixed.
- Preheat the oven to 375°F (190°C).
- Separate the eggs. Place the whites in a bowl for beating and the yolks in a large mixing bowl.
- To the yolks, add the slightly cooled potatoes, minced garlic, gruyère, green onions, and a generous pinch of salt and pepper. Whisk to combine.
- Beat the egg whites until medium peaks form. Gently fold the whipped whites into the yolk mixture until combined and airy — do not stir vigorously.
- Spray a muffin tin thoroughly with nonstick spray (or use silicone molds). Divide the egg mixture evenly among the cups.
- Bake for 15–18 minutes, until golden, puffed, and cooked through in the center. They will be very puffy hot from the oven and will settle slightly as they cool.
- Store leftovers in the refrigerator for quick breakfasts. Serve warm or cold with fresh chives and optional hot sauce.
Did you make this recipe?
Tag your photos with #howsweeteats and share how you served your bites. I appreciate seeing your takes on the recipe!
Make ’em your own — swap cheeses, add cooked bacon or sautéed vegetables, or keep them classic. Enjoy!