Potato, Cheddar and Spring Onion Bakes
These delightful Potato, Cheddar and Spring Onion Bakes are perfect for popping into your bag on your way out the door in the morning, enjoying with a cuppa on the sofa, or even as a late afternoon pick-me-up to tide you over until dinnertime. Definitely one of those snacks you'll be glad you've got in the fridge!
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NutritionPer Serving
- Calories103
- Fat5.8g
- Saturates2.2g
- Carbs2.9g
- Sugars1.1g
- Protein9.7g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These little Potato, Cheddar and Spring Onion Bakes come together in no time at all! Make a batch ahead of time and keep them in the fridge for busy mornings or lunchtimes when you need to grab something that’s ready when you are.
We’ve made them using cupboard staple ingredients you probably have leftover from other recipes anyway, so they’re the perfect excuse for making your cheese and spuds go further, and they’ll keep you fuller for longer!
What diets are these Potato, Cheddar and Spring Onion Bakes suitable for?
These Potato, Cheddar and Spring Onion Bakes are suitable for both vegetarian and gluten-free diets,
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Potato, Cheddar and Spring Onion Bakes?
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You will need a non-stick 12 hole square muffin tray, along with a roasting tray or deep baking tray or deep baking tray to make these Potato, Cheddar and Spring Onion Bakes. If you’re missing one or both of these, not to worry, we’ve popped some links below. As for the ingredients, you’ll find everything on your local supermarket shelves.
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If you don’t have a muffin tray already, you can find one like this easily online: 
Likewise, if you’re in need of a roasting tray, you can order one like this: 
How many calories are in these Potato, Cheddar and Spring Onion Bakes?
There are only 103 calories in just one Potato, Cheddar and Spring Onion Bake, which means they fall into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160°C fan. Lightly spray a non-stick 12 hole, square muffin tray with low-calorie cooking spray. Place inside a roasting dish or deep baking tray.
Step 2
Divide the potato and spring onions evenly between the muffin tray.
Step 3
Top the potato and onions with the cheddar.
Step 4
Crack the eggs into a food processor, then add the cottage cheese, mustard, and salt and pepper. Blitz until smooth and no white specks remain. If the mix looks grainy, blitz some more. This will ensure you have a smooth and creamy bake.
Step 5
Pour the egg mix into the muffin tray and use the end of a spoon to gently swirl the mix together with the filling. As you do this, the contents may settle, so if you have any egg mix remaining, use it to top up.
Step 6
Boil a kettle and place the roasting dish in the oven. Create a water bath by pouring boiling water inside the dish, until it comes about halfway up the sides of the muffin tray.
Step 7
Close the oven door and cook for 25 minutes, until the tops of the egg bites are firm to touch.
Step 8
Remove from the oven, being careful to not spill any hot water. Remove the muffin tray from the water bath and let it stand for 5 minutes. If the bakes have puffed up in the oven, they will deflate – this is normal.
Step 9
Remove the bakes from the muffin tray and serve warm, or cool completely and store in a container in the fridge to eat chilled.
What could I serve with these Potato, Cheddar and Spring Onion Bakes?
Our Potato, Cheddar and Spring Onion Bakes are delicious all on their own, or you could serve them as part of a lunchtime spread with lots of different slimming-friendly options! Here are some ideas:
How do you know when these Potato, Cheddar and Spring Onion Bakes are cooked?
You can tell your Potato, Cheddar and Spring Onion Bakes are cooked when they’re golden brown all over — this should take around 25 minutes in your oven.
As per UK food safety guidelines, always cook food until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Potato, Cheddar and Spring Onion Bakes in the fridge?
Once you’ve served up your Potato, Cheddar and Spring Onion Bakes, ideally you should eat them within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Potato, Cheddar and Spring Onion Bakes in the fridge for approximately 3 days or so.
Can I freeze Potato, Cheddar and Spring Onion Bakes?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze your bakes as soon as they’re cold enough.
- Wrap each bake individually in cling film, then use an airtight container suitable for freezing.
- Don’t forget to add a label reminding you what they are, and on what date you put them in the freezer!
How do I reheat Potato, Cheddar and Spring Onion Bakes?
From chilled: Place in a moderate oven for 8-10 minutes, until the bakes are thoroughly warmed.
From frozen: Allow to defrost, thoroughly overnight, then heat as above from chilled.
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Potato, Cheddar and Spring Onion Bakes
These delightful Potato, Cheddar and Spring Onion Bakes are perfect for popping into your bag on your way out the door in the morning, enjoying with a cuppa on the sofa, or even as a late afternoon pick-me-up to tide you over until dinnertime. Definitely one of those snacks you'll be glad you've got in the fridge!
-
Prep Time
10 MINS
-
Cook Time
25 MINS
- KCals 103
- Carbs 2.9G
Instructions
- Preheat the oven to 160°C fan. Lightly spray a non-stick 12-hole, square muffin tray with low-calorie cooking spray. Place inside a roasting dish or deep baking tray.
- Divide the potato and spring onion evenly between the muffin tray.
- Top the potato and onions with the cheddar.
- Crack the eggs into a food processor, add the cottage cheese, mustard, and salt and pepper. Blitz until smooth and no white specks remain. If the mix looks grainy, blitz some more. This will ensure you have a smooth and creamy bake.
- Pour the egg mix into the muffin tray and use the end of a spoon to gently swirl the mix together with the filling. As you do this, the contents may settle, so if you have any egg mix remaining, use it to top-up.
- Boil the kettle and place your roasting dish in the oven. Create a water bath by pouring boiling water inside the dish, until it comes about halfway up the sides of the muffin tray.
- Close the oven door and cook for 25 minutes, until the tops of the egg bites are firm to touch.
- Remove from the oven, being careful to not spill any hot water. Then remove the muffin tray from the water bath and let it stand for 5 minutes. If the bakes have puffed up in the oven, they will deflate — this is normal.
- Remove the bakes from the muffin tray and serve warm, or cool completely and store in a container in the fridge to eat chilled.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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