Quick & Easy Egg Potato Muffins Recipe
Introduction
These Quick & Easy Egg Potato Muffins are a perfect grab-and-go breakfast or snack. Soft and fluffy with tender potato cubes and fresh chives, they bake up golden and delicious in just under half an hour.
Ingredients
- 2 tsp vegetable oil (or any neutral oil for greasing the muffin pan)
- 5 large eggs
- 2 medium yellow russet potatoes, peeled and finely diced into 1-cm cubes (or Yukon Gold potatoes)
- 2 tbsp fresh chives, finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil (or any neutral oil)
Instructions
- Step 1: Preheat your oven to 425 degrees F (220 degrees C).
- Step 2: Evenly grease a 12-tin muffin tray with 2 teaspoons of vegetable oil using a clean paper towel, or arrange 12 silicone muffin molds evenly across a large baking tray.
- Step 3: In a large bowl, combine the eggs, diced potatoes, chopped chives, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon vegetable oil. Mix well with a fork until fully combined.
- Step 4: Scoop about 1/4 cup (60 ml) of the batter into each muffin mold, filling them evenly.
- Step 5: Bake on the middle rack for 22 to 25 minutes, or until the muffins are fluffy and golden brown on top.
- Step 6: To remove the muffins, run a knife around the edges of each muffin and gently pop them out of the molds. Serve hot, with ketchup or mayo if desired.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or a little shredded cheese to the batter before baking.
- Use sweet potatoes instead of russet potatoes for a sweeter twist.
- If you prefer a softer potato texture, parboil the diced potatoes for 3-4 minutes before mixing into the batter.
- Chopped cooked bacon or ham can be added to the batter for a heartier muffin.
Storage
Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30-45 seconds or in a toaster oven until warmed through. These muffins can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these egg potato muffins ahead of time?
Yes, you can prepare the batter ahead and refrigerate it for a few hours before baking, or bake the muffins in advance and store them in the fridge or freezer for later enjoyment.
Can I use other types of potatoes?
Absolutely. Yukon Gold, red potatoes, or even sweet potatoes work well. Keep in mind different potatoes may slightly alter the flavor and texture.
Print
Quick & Easy Egg Potato Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Low Fat
Description
These Quick & Easy Egg Potato Muffins are a delicious and wholesome breakfast or snack option, combining fluffy eggs with tender diced potatoes and fresh chives. Baked to golden perfection, these muffins are convenient, protein-packed, and perfect for meal prepping or on-the-go eating.
Ingredients
For the Muffins
- 2 tsp vegetable oil (or any neutral oil for greasing the muffin pan)
- 5 large eggs
- 2 medium yellow russet potatoes, peeled and finely diced into 1-cm cubes (or Yukon gold potatoes)
- 2 tbsp fresh chives, finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil (or any neutral oil)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to ensure it’s hot and ready for baking the muffins evenly and quickly.
- Grease Muffin Pan: Use 2 teaspoons of vegetable oil to evenly grease a 12-cup muffin pan with a clean paper towel to prevent sticking. Alternatively, place 12 silicone muffin molds evenly on a baking tray.
- Prepare the Batter: In a large bowl, combine the eggs, diced potatoes, chopped chives, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon vegetable oil. Mix well using a fork until all ingredients are fully incorporated into a consistent batter.
- Fill Muffin Molds: Scoop approximately 1/4 cup (60 ml) of the batter into each muffin mold, ensuring even distribution to achieve uniform baking.
- Bake: Place the muffin tray on the middle rack of the oven. Bake for 22 to 25 minutes or until the muffins are fully set, fluffy, and golden brown on top.
- Remove and Serve: Once baked, run a knife gently around the edges of each muffin to loosen them from the molds. Carefully pop them out and serve hot with ketchup, mayonnaise, or your favorite dipping sauce.
Notes
- You can substitute russet potatoes with Yukon gold potatoes for a slightly buttery flavor.
- Ensure potatoes are diced uniformly to cook evenly within the baking time.
- For added flavor, you can mix in finely grated cheese or cooked bacon bits to the batter before baking.
- Leftover muffins can be refrigerated and reheated in a microwave or oven for a quick breakfast.
- Use silicone muffin molds for easy removal and less greasing requirement.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: egg potato muffins, easy breakfast muffins, baked egg muffins, quick muffins, potato and egg recipe, healthy breakfast
