Egg Potato Muffins. Golden brown baked muffins made of eggs, potatoes, fragrant chives. These are delicious and made with 6 simple ingredients! Perfect for breakfast, brunch or as a side dish.
Jump to:
I love the savory taste of the diced up potatoes with the fluffy eggs! It's truly a match made in heaven in American cuisine. These simple egg muffins are great as a portable on-the-go snack and a great addition to meal prep. I personally love serving these for breakfast, brunch, or a side dish with some ketchup or mayonnaise.
This egg potato muffins recipe is so easy! It requires little prep time or minimal ingredients and you get these fluffy little breakfast cups that are so delicious and satisfying!
Anyone without cooking skills could probably make this because all you need to do is dice up the potatoes, mix it with eggs, chives, salt and black pepper. Pour it into muffin cups and bake it!
Ingredients
Please scroll down to below recipe card for exact measurements.
- 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.
Muffin Batter
- Large eggs
- Yellow russet potatoes: or substitute with yukon gold potatoes
- Fresh chives: not Chinese garlic chives
- Salt
- Black pepper
How to make Egg Potato Muffins
- Preheat oven to 425 degrees F.
- Grease a muffin pan with oil using a clean paper towel. You can also use 12 silicone muffin molds placed evenly across a large baking tray.
- In a large bowl, combine all the ingredients and whisk with a fork.
- Using a ¼ measuring cup, scoop egg potato muffin batter into each muffin mold.
- Bake for 25 minutes or until puffy and golden brown. Run a knife around the muffin edges and pop them out of the muffin tin with the help of a knife. Serve hot and enjoy with ketchup or mayo (optional)!
Storage & Reheating
These potato egg muffins are best consumed immediately or same day. However 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.
Other Egg Recipes You May Like!
📖 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 sized russet potatoes peeled and finely diced
- 2 tablespoon fresh chives finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil or any neutral oil
Instructions
- Preheat oven to 425 degrees F.
- Grease a muffin tin tray with vegetable oil using a clean paper towel. You can also use 12 silicone muffin molds placed evenly across a large baking tray.
- In a large bowl, combine all the ingredients and whisk with a fork.
- Using a ¼ measuring cup, scoop egg potato muffin batter into each muffin mold.
- Bake for 25 minutes or until puffy and golden brown. Run a knife around the muffin edges and pop them out of the muffin tin with the help of a knife. Serve hot and enjoy with ketchup or mayo (optional)!
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!