Quick, easy and satisfying, this Potato Cheddar Egg Bites in Fillo Shells recipe is a brunch favorite and a beloved appetizer.
In around Thanksgiving, they disappeared. It was sudden and came at a hectic time, so we didn’t notice at first. At first, we thought we just weren’t keeping up with the dishes or some forks had gotten forgotten in lunch boxes. But months later, we’ve come to accept reality: Our forks disappeared. Dinner forks. Dessert forks. Even our cheap forks that we bought to take in lunch boxes
Now, that’s not to say we don’t have any forks. We do. But service for eight plus a few extras has become just enough when there are three or four or us at the table. We’re constantly scrounging for forks at dinnertime.
(Yes, I know I could just buy more but I am not quite ready to replace the set.)
I keep hoping they will turn up — an unexpected stash of forks in a drawer we didn’t look in. Stranger things have happened. But in the meantime, we’re making do. Finger foods help (I jest — we really just hand wash forks a lot).
And that brings me to this wonderful, finger-friendly recipe. Potato Cheddar Egg Bites in Fillo Shells is a lovely addition to a brunch spread — perhaps one for Mother’s Day or a spring gathering. But it’s also perfect as an appetizer for any time of day.
Fill crispy fillo shells with cheddar cheese (choose a good, sharp one that you love!), boiled potatoes and an egg mixture. It’s a magical combination. Don’t worry about overfilling the tiny shells — the more filling you can get in, the better.
And then bake them to perfection. You want the shells to be a little golden brown around the edges. These Potato Cheddar Egg Bites in Fillo Shells are ready to eat immediately.
Store the leftovers in the fridge for up to five days. Eat them cold, if you wish, but be warned — they are absolutely best the first day (the fillo loses its crispness in the fridge).
Potato Cheddar Egg Bites in Fillo Shells
Quick, easy and satisfying, this Potato Cheddar Egg Bites in Fillo Shells recipe is a brunch favorite and a beloved appetizer.
Ingredients
- 1 small potato, cut into 1/4 inch or smaller dice
- 1 box mini Fillo Shells (15 shells)
- 1 tablespoon finely chopped shallot
- 1 large egg
- 1 tablespoon milk
- pinch salt and pepper
- 1 tablespoon cheddar cheese
Instructions
- In a small saucepan, boil potatoes to tender -- about 7-10 minutes. Drain thoroughly.
- Heat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and lay out Fillo shells.
- Divide the potatoes and shallots between the shells (it's okay if you have some potato cubes leftover).
- In a small mixing bowl, whisk together the egg, milk and pinches of salt and pepper. Divide evenly among the shells. Top each with cheese, dividing it equally among them.
- Slide the baking sheet into the oven and bake for 10-12 minutes.