2 cups diced red potatoes
1 1/4 teaspoons salt divided
8 large eggs
2 teaspoons 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
2 tablespoons shredded Gruyère cheese
2 tablespoons shredded Monterey Jack cheese
2 tablespoons shredded white cheddar cheese
1/4 cup finely chopped spinach
3/4 cup shredded cheddar cheese
1 tablespoon chopped chives
Preheat the oven to 325°F.
Place the potatoes in a small saucepan and cover with water. Add 1 teaspoon of salt. Bring to a boil and cook until the potatoes are tender, 10 to 12 minutes. Drain and set aside to cool.
In a blender, combine the eggs, butter, cottage cheese, onion powder, vinegar, hot sauce, mustard, and the remaining 1/4 teaspoon of salt. Blend on high until well combined, about 20 seconds.
In a small bowl, combine the Gruyère, Monterey Jack, and white cheddar cheeses.
Divide the cooled potatoes, cheese mixture, and chopped spinach among the cups in a greased muffin pan. Add the egg mixture and top each cup with cheddar cheese and chives.
Bake for 25 to 30 minutes, until the muffins puff up and the eggs are cooked through. Let cool for 5 minutes before removing from the muffin pan.