Egg Potato Muffins. Delicious, savoury and only requires 6 ingredients. This recipe is perfect for breakfast, brunch or as a side dish.
I love the taste of the diced up potatoes with the fluffy eggs! It's a great for also on-the-go snacking because it's so portable! Also a great addition to meal prep if you enjoy making your food in advance for the week ahead.
This egg potato muffins recipe is so easy! Honestly. It takes very little prep time and you get these fluffy little breakfast cups that are so tasty!
Anyone without cooking skills could probably make this because all you need to do is dice up the potatoes, mix it in with some eggs and chives along with some salt and pepper. Pour it into muffin cups and bake it! That's it.
These egg potato muffin cups store well in an air tight container up to 4 days in the fridge. To re-heat I would suggest either baking them again for optimal taste or microwaving.
Other Recipes You May Like!
Soft Egg Avocado Toast
Egg in a hole Garlic Toast
Avocado Egg Radish Toast
For this recipe
You will need the following ingredients for my egg and potato muffins:
- 5 free-range eggs
- 2 medium yellow russet potatoes, peeled and finely diced
- 2 tablespoon fresh chives, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
Required Tools: Muffin tin and Silicone Muffin Cups
How to make egg potato muffin cups
- Preheat oven to 425 degrees F.
- In a medium size bowl, whisk together all your ingredients. Using a ¼ measuring cup, scoop batter into greased muffin tray. Bake for 25 minutes until golden brown. Enjoy!
Give it a try!
Well I hope you give my Egg Potato Muffins recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my egg potato breakfast muffins, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my egg and potato muffin cups, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Egg Potato Muffins
Ingredients
- 5 eggs
- 2 russet potatoes peeled and finely diced
- 2 tablespoon fresh chives finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
Instructions
- Preheat oven to 425 degrees F.
- In a medium size bowl, whisk together all your ingredients. Using a ¼ measuring cup, scoop batter into greased muffin tray. Bake for 25 minutes until golden brown. Enjoy!
Sophie
So fluffy and very easy to make. I loved them!
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!