Golden baked muffins made of eggs, potatoes, fresh chives. These quick and easy egg potato muffins are made with just 6 simple ingredients and are flourless making them gluten-free! Great for breakfast, side dish or snack.
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These delicious potato egg muffins are made of fluffy eggs, tender yellow russet potatoes, aromatic chives, salt, black pepper and cooking oil!
They're best enjoyed with condiments like ketchup or mayonnaise and are great for an American breakfast or as a portable on-the-go snack! You can also make them for meal prep and reheat them for later for lunch.
The best part is that they're packed with protein and are super easy to make in one muffin pan with minimal ingredients!
These breakfast muffins are great for kids or adults and you could even sneak in finely diced vegetables into the egg batter to make it more complete.
I love this egg recipe because it's so easy and anyone can make it!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Neutral oil to grease the muffin pan: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Muffin Batter
- Large Eggs: I don't recommend substituting with vegan eggs for this recipe.
- Yellow Russet Potatoes: or substitute with Yukon gold potatoes.
- Fresh Chives: or substitute with green onions.
- Salt
- Black Pepper
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Expert Tips
- Finely dice the potatoes into 1-cm cubes so they better incorporate with the eggs.
- Finely chop the chives into very small pieces for better ingredient distribution.
- Mix the egg batter well with a fork so the egg whites and yolks are smooth.
- Evenly grease the muffin tray so the muffins come out easily.
- Don't over fill the muffin molds or the muffins batter will over flow.
Instructions
Below are step-by-step instructions on how to make egg potato muffins:
- Preheat the oven to 425 degrees F.
- Evenly grease a 12-tin muffin tray with vegetable oil using a clean paper towel. Or use 12 silicone muffin molds evenly placed across a large baking tray.
- To make the muffin batter: in a large bowl, mix the muffin batter ingredients as listed above with a fork until well combined.
- Scoop ¼ cup or 60 ml of the batter into each muffin mold.
- Bake on the middle rack for 22-25 minutes or until the muffins are fluffy and golden brown.
- To remove the muffins, run a knife around the muffin edge and pop them out of the muffin molds with the help of a knife. Serve hot and enjoy with ketchup or mayo.
Storage
- Potato egg muffins are best consumed fresh as they will deflate and become less fluffy with time.
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes or bake in the oven at 350 degrees F for 5-6 minutes until warm throughout.
- Freezer-friendly? I don't recommend freezing egg potato muffins because the eggs will turn rubbers.
Pairing Suggestions
Egg potato muffins serve well with other breakfast foods:
- cooked ham, bacon, sausage or spam
- cured meats or smoked salmon
- cheeses
- waffles, pancakes, crepes
- bread, toast or French toast
- hashbrowns
- cooked eggs
- fresh fruit
- oatmeal, cereal, or granola
- yogurt
FAQ
Egg potato muffins can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or bake in the oven at 350 degrees F for 5-6 minutes until warm throughout.
Unfortunately not, I don't recommend substituting with vegan eggs for this recipe because different brands yield different results.
Yes, my recipe for egg muffins are dairy-free because they don't contain dairy products.
Other recipes you may enjoy
📖 Recipe
Quick & Easy Egg Potato Muffins
Ingredients
- 2 teaspoon vegetable oil or any neutral oil for greasing the muffin pan
Muffin Batter
- 5 large eggs
- 2 medium yellow russet potatoes peeled and finely diced into 1-cm cubes (or yukon gold potatoes)
- 2 tablespoon fresh chives finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil or any neutral oil
Instructions
- Preheat the oven to 425 degrees F.
- Evenly grease a 12-tin muffin tray with vegetable oil using a clean paper towel. Or use 12 silicone muffin molds evenly placed across a large baking tray.
- To make the muffin batter: in a large bowl, mix the muffin batter ingredients as listed above with a fork until well combined.
- Scoop ¼ cup or 60 ml of the batter into each muffin mold.
- Bake on the middle rack for 22-25 minutes or until the muffins are fluffy and golden brown.
- To remove the muffins, run a knife around the muffin edge and pop them out of the muffin molds with the help of a knife. Serve hot and enjoy with ketchup or mayo.
Tom Percy
Planning on making a dozen of these for Christmas breakfast, will it still work with paper muffin cups.
Thanks, merry Christmas from Australia.
christieathome
Yes most definitely or you may use a very greased muffin tin. Thanks so much and Merry Christmas Tom!
Sophie
So fluffy and very easy to make. I loved them!