Potato Cheddar Chive Bakes

Preheat the oven to 325°F. Place the square brownie muffin pan on a rimmed baking sheet and generously spray with olive oil spray, making sure to coat the corners well.

Heat a nonstick skillet over medium heat and add the olive oil.

Add the diced potato, season with 1/2 teaspoon salt, black pepper to taste, garlic powder and paprika. Cover, and cook on medium-low, stirring occasionally, until tender and browned, about 12 minutes, adding 1 tablespoon water halfway and lowering the heat to low to avoid burning.

Let cool 5 minutes.

Meanwhile, blend the egg base. Add the eggs, egg whites, cottage cheese, milk, remaining ¼ teaspoon kosher salt, and black pepper, to taste to a blender. Blend until very smooth, 20 to 30 seconds. Stir in the chives.

Divide the cooled diced potatoes evenly into each cavity of the pan, then sprinkle half of the cheese. Carefully pour the egg mixture into the pan cavities, filling each about ¾ full. Top with remaining ½ cup cheddar over the tops.

Bake until the centers are set and the tops look dry, 25 to 30 minutes. They will puff up when they’re ready. Do not over-bake.

Remove from oven and cool in the pan 10 minutes, then remove with a small spatula.