Roast the Veggies:
Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread out the diced red potatoes and chopped onions in a single layer. Drizzle with olive oil, then sprinkle on the salt and smoked paprika. Toss everything together right on the pan. Pop it in the oven and roast for about 15 minutes until the potatoes start to soften and lightly brown.

Prep the Egg Mixture:
While the veggies are roasting, lightly grease a 12-cup muffin pan. In a high-speed blender, combine the eggs, cottage cheese, onion powder, and a small pinch of salt. Blend until the mixture is completely smooth and creamy—this is what gives the bakes that fluffy texture!

Assemble the Bakes:
Once the potatoes are done, reduce the oven temperature to 350°F. Evenly divide the roasted potato and onion mix into the muffin cups. Pour the egg mixture over each portion, filling them about ¾ full. Give each one a little stir so everything gets cozy.

Top and Bake:
Sprinkle shredded cheddar cheese and chopped chives over the top of each muffin cup. Bake at 350°F for 18 to 20 minutes, or until the tops are set and lightly golden. For a crispier, bubbly finish, switch your oven to broil for 1–2 minutes—but keep a close eye so it doesn’t burn!

Cool and Serve:
Let the bakes cool in the pan for a few minutes before removing. They’ll firm up as they cool and pop out easier that way. Enjoy them warm or let them cool completely for meal prep.