Description

Crispy Potato Egg Soufflé Bites are a delightful snack or brunch treat that perfectly balances a golden crispy exterior with a light, airy, and fluffy egg soufflé interior. Made with simple, everyday ingredients like starchy potatoes, fresh eggs, and butter, these easy-to-make baked bites are versatile, quick to prepare, and customizable with various herbs, cheeses, and spices. Ideal as an appetizer, comfort food, or light brunch, they offer a satisfying and impressive option for any occasion.

Ingredients

Scale

Main Ingredients

2 large Russet potatoes (peeled and grated)
3 large eggs (room temperature)
2 tablespoons unsalted butter (melted)
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Ingredients

1/4 cup sharp cheddar or gruyere cheese (shredded)
2 tablespoons fresh chives or parsley (chopped)

Variations (Optional)

Pinch of cayenne pepper or smoked paprika (for spicy kick)
1/4 cup shredded parmesan or mozzarella (for cheesy twist)
1 tablespoon finely diced bell peppers or spinach (added veggies)
Fresh herbs like rosemary, thyme, or dill (herb medley)

Instructions

Prepare the Potatoes: Peel and grate the Russet potatoes. Then, use a clean kitchen towel to gently squeeze out as much excess moisture as possible. This step is crucial to ensure the bites become crispy rather than soggy.
Whisk the Eggs: In a bowl, beat the eggs until they become frothy. This aeration process helps create the light, fluffy texture typical of an egg soufflé.
Combine Ingredients: To the beaten eggs, add the grated potatoes, melted butter, salt, pepper, and any optional ingredients such as cheese or fresh herbs. Stir gently but thoroughly until the mixture is uniform, taking care not to overmix to retain airiness.
Bake the Bites: Spoon the batter into greased silicone molds or a muffin tin. Place in a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes, or until the edges are golden and crisp and the centers are fully set.
Cool and Serve: Let the soufflé bites cool for a few minutes before carefully removing them from the molds. This resting helps them maintain their shape and makes handling easier.

Notes

Dry grated potatoes thoroughly to ensure a crispy exterior.
Use room temperature eggs for better emulsification and tenderness.
Do not overmix the batter to keep it light and airy.
Silicone molds aid in easy release and even baking.
Start checking the bites around 18 minutes to prevent overbaking.
Reheat refrigerated or frozen bites at 350°F (175°C) for 8-10 minutes to restore crispness.
Leftovers keep well refrigerated for up to 3 days, or frozen for up to 1 month.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 bites
Calories: 120
Sugar: 1g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg

Keywords: crispy potato bites, egg soufflé, brunch snack, appetizer, baked potato bites, easy brunch recipes, gluten-free snacks