Today I’m sharing a delicious easy Egg Potato Muffin that only requires 6-ingredients to make! This recipe is vegetarian and is perfect for breakfast, brunch, meal-prep or for on-the-go! It was made with local free-range eggs and organic potatoes for best taste.
I hope you enjoy this recipe! If you enjoyed this recipe, please share it with your family and friends or on social media! If you make recipes, take a picture of it and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Egg Potato Muffins Recipe (Vegetarian)
Serves 10-12 muffins
Ready in 40 mins
5 free-range eggs
2 medium yellow russet potatoes, peeled and finely diced
2 tbsp fresh chives, finely chopped
1/4 tsp salt
1/4 tsp black pepper
1 tbsp avocado oil
Required Tools: Muffin tin and Silicone Muffin Cups
Preheat oven to 425 degrees F.
In a medium size bowl, whisk together all your ingredients. Using a 1/4 measuring cup, scoop batter into greased muffin tray. Bake for 25 minutes until golden brown. Enjoy!