Baked golden muffins made of eggs, potatoes, and fresh chives. This easy egg potato muffin recipe is made with just 6 simple ingredients in 30 minutes. They're gluten-free, dairy-free, and customizable. A family-friendly and budget-friendly dish great for breakfast as a side or as a snack.
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These delicious potato egg muffins are made of fluffy eggs, yellow russet potatoes, fragrant 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 for work or school!
You can also make them ahead of time for meal prep and quickly reheat them in the microwave.
The best part is that they're packed with protein and are super easy to make in a muffin pan with minimal ingredients!
These breakfast muffins are great for kids or adults and you could even sneak in finely diced vegetables or more protein into the batter.
I've tested this egg recipe countless times and every time it comes out perfect! It's super easy and foolproof - anyone can make it!
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Neutral Oil: To grease the muffin pan. Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid using olive oil or any low smoke point oil.
Muffin Batter
- Large Eggs: I don't recommend substituting with vegan eggs for this recipe.
- Yellow Russet Potatoes: Or substitute with Yukon gold potatoes. Avoid using white potatoes as a replacement as they have a denser texture.
- Fresh Chives: Or use finely chopped green onions. Avoid substituting with garlic chives.
- Salt
- Black Pepper
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.
Variations
- Cheese version: Mix in ½ cup shredded cheddar or mozzarella cheese into the batter.
- Meat version: Mix in ½ cup finely chopped bacon or breakfast sausage into the batter.
- Vegetable version: Mix in ½ cup finely diced carrots into the batter.
Expert Tips
- Finely dice the potatoes into 1-cm cubes so they better incorporate with the eggs and cook faster.
- Finely chop the chives into 0.5-cm wide pieces for an even distribution.
- Mix the egg batter well with a fork until smooth and you no longer see egg whites.
- Evenly grease the muffin pan so the cooked muffins can be easily removed.
- Don't overfill the muffin molds or the muffin batter will overflow while baking.
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 pan with vegetable oil using a clean paper towel. Or evenly place 12 silicone muffin molds across a large baking tray.
- In a large bowl, mix the muffin batter ingredients as listed above with a fork until smooth and evenly combined.
- Scoop ¼ cup (60 ml) of the muffin 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 edge of each muffin. Then pop them out with the help of a knife. Serve hot and enjoy with ketchup or mayo.
Storage & Reheating
- Potato egg muffins are best consumed fresh as they will deflate and become less fluffy with time.
- Leftover egg potato muffins can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-friendly? Egg potato muffins are not ideal for freezing as the eggs will taste rubbery.
Pairing Suggestions
Egg potato muffins pair well with the below breakfast foods:
- Ham, bacon, breakfast sausage, or spam.
- Cured Meats or smoked Salmon
- Cheddar, mozzarella, or Swiss cheese.
- Waffles, pancakes, crepes, French Toast
- Bread or Toast
- Hash browns or tater tots
- 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 once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
Unfortunately not, I don't recommend substituting with vegan eggs for this recipe as different brands yield different results.
There is no need to parboil the diced potatoes, as long as you chop them into 1-cm cubes. If you want to parboil them until fork tender, you can but it's not necessary as they will cook quickly in the oven.
📖 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 or Yukon gold potatoes, peeled and diced into 1-cm cubes
- 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 pan with vegetable oil using a clean paper towel. Or evenly place 12 silicone muffin molds across a large baking tray.
- In a large bowl, mix the muffin batter ingredients as listed above with a fork until smooth and evenly combined.
- Scoop ¼ cup (60 ml) of the muffin 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 edge of each muffin. Then pop them out with the help of a knife. Serve hot and enjoy with ketchup or mayo.
Karen
These were very good and simple to make. I did parboil the potatoes for 5 minutes before adding them to the eggs. I ended up with 9 muffins, not 12, although I did measure out the "batter" into the muffin cups. One batch stuck to the cups, even though I did coat them with vegetable oil. Next time, I would add cheese, after they were cooked. Thank you for the easy, delicious recipe.
Christie Lai
Thank you so much for making my recipe and for leaving this positive review, Karen! I also appreciate you sharing your cooking experience with us!
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!