Description
Deliciously crunchy muffins made with eggs, potatoes, and zesty pickles, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups diced potatoes
- 6 large eggs
- 1 cup shredded cheese
- 1/2 cup chopped pickles
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: chopped onions or bell peppers
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Heat olive oil in a skillet and sauté diced potatoes for 10-12 minutes until tender.
- Whisk together the eggs in a bowl, then stir in cheese, pickles, and sautéed potatoes.
- Pour the mixture into the muffin tin, filling each cup two-thirds full.
- Bake in the oven for 20-25 minutes until the tops are set and golden.
- Cool for a few minutes before removing from the tin.
Notes
Store in an airtight container in the fridge for up to four days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 160mg
Keywords: breakfast muffins, egg muffins, potato muffins