Quick & Easy Egg Potato Muffins

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.

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings muffins

Calories per serving 58 kcal

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.

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