Boil the mini potatoes in salted water for 10 to 15 minutes or until soft
Place potatoes into a muffin tin, smash with a spoon, drizzle with olive oil and season with salt, pepper and garlic powder
Bake at 425°F for 12 to 15 minutes until crispy
Blend eggs, egg whites, cottage cheese and seasonings until smooth
Stir in diced bell peppers, turkey bacon and mozzarella
Pour the mixture over the crispy potatoes
Bake again at 425°F for about 20 minutes until fully cooked
Let cool slightly and enjoy
