Instructions

• Preheat the oven to 325°F. Grease a muffin pan.
• Place the diced red potatoes in a small saucepan and cover with cold water. Add 1 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, 10 to 12 minutes. Drain and set the potatoes aside to cool slightly.
• Melt the 2 teaspoons butter (microwave briefly or melt in a small pan). In a blender, combine the 8 large eggs, melted butter, 1/2 cup cottage cheese, 1/2 teaspoon onion powder, 1/4 teaspoon distilled vinegar, 1/4 teaspoon hot sauce, 1/4 teaspoon Dijon mustard, and the remaining 1/4 teaspoon salt. Blend on high until smooth and well combined, about 20 seconds. Set the egg mixture aside.
• In a small bowl, combine the 2 tablespoons shredded Gruyère, 2 tablespoons shredded Monterey Jack, and 2 tablespoons shredded white cheddar.
• Divide the cooled potatoes evenly among the greased muffin cups. Sprinkle the combined Gruyère/Monterey Jack/white cheddar mixture and the 1/4 cup finely chopped spinach evenly over the potatoes in each cup.
• Pour the egg mixture evenly into each muffin cup, filling each cup to about three-quarters full to allow for puffing during baking. Evenly top the cups with the 3/4 cup shredded cheddar cheese and the 1 tablespoon chopped chives.
• Bake for 25 to 30 minutes, until the muffins have puffed and the eggs are set in the center. Let the muffins cool in the pan for 5 minutes before removing.