Quick & Easy Egg Potato Muffins

Baked golden muffins made of fluffy eggs, tender 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 easily customizable. A family-friendly and budget-friendly dish great for breakfast as a side or as a snack.

5 from 3 votes

Print Recipe Pin Recipe

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 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.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition