Description
Soft and fluffy muffins filled with eggs, potatoes, and pickles, offering a delicious balance of savory and tangy flavors, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups diced potatoes
- 6 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup chopped pickles
- 1/4 cup milk
- Salt and pepper to taste
- Cooking spray or oil for muffin tin
Instructions
- Preheat the oven to 375°F (190°C) and prepare your muffin tin with cooking spray or oil.
- Whisk eggs and milk in a large bowl until well combined, then season with salt and pepper.
- Combine the diced potatoes, shredded cheese, and chopped pickles into the egg mixture and stir until mixed.
- Fill each muffin cavity about three-quarters full with the mixture.
- Bake for 20-25 minutes, or until set and tops are golden.
- Cool slightly before removing from the tin and serve warm.
Notes
These muffins can be stored in the fridge for up to three days and reheated easily. For an air fryer option, cook at 325°F (160°C) for about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 220mg
Keywords: muffins, breakfast, potatoes, pickles, easy recipe, savory snacks