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+ servings
egg potato muffins

Quick & Easy Egg Potato Muffins

Christie Lai
Egg Potato Muffins. Golden brown baked muffins made of eggs, potatoes, fragrant chives. These are delicious and made with just 6 simple ingredients. Perfect for breakfast, brunch or as a side dish!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 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 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)!
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!
Nutrition
Calories: 58kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 80mg | Potassium: 179mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg