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.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tsp vegetable oil (or any neutral oil for greasing the muffin pan)
- 5 large eggs
- 2 medium yellow russet potatoes (or Yukon gold potatoes, peeled and diced into 1-cm cubes )
- 2 tbsp fresh chives (finely chopped)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil (or any neutral oil)
Instructions
- 1
Preheat the oven to 425 degrees F.
- 2
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.
- 3
In a large bowl, mix the muffin batter ingredients as listed above with a fork until smooth and evenly combined.
- 4
Scoop 1/4 cup (60 ml) of the muffin batter into each muffin mold.
- 5
Bake on the middle rack for 22-25 minutes or until the muffins are fluffy and golden brown.
- 6
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.