These Cheesy Potato Egg Muffins are a quick, easy, and delicious breakfast or snack option. Packed with shredded potatoes, eggs, and gooey mozzarella cheese, they are perfect for busy mornings or as a protein-packed grab-and-go snack. They’re flavorful, customizable, and ideal for meal prep!
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings
- Makes: 6 muffins
Ingredients
- 1 large potato, shredded (270 g)
- 1 tablespoon oil, for brushing
- Salt, to taste
- Black pepper, to taste
- 6 large eggs
- 1 tablespoon fresh parsley, chopped
- Crushed red pepper (optional, to taste)
- ½ cup (50 g) mozzarella cheese, shredded
Directions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 6-cup muffin tin with oil or non-stick cooking spray.
2. Prepare the Potatoes:
- Shred the potato and place it on a clean kitchen towel or paper towels. Squeeze out excess moisture to ensure crispiness.
- In a bowl, mix the shredded potato with salt and black pepper to taste.
3. Create the Potato Base:
- Divide the shredded potato evenly into the muffin tin cups, pressing it firmly to create a base and sides for each muffin.
- Brush the potato with a little oil.
4. Pre-Bake the Potato Base:
- Bake the potato crusts in the preheated oven for 10 minutes or until they start to turn golden.
5. Prepare the Egg Mixture:
- In a bowl, whisk together the eggs, salt, black pepper, chopped parsley, and crushed red pepper (if using).
- Stir in the shredded mozzarella cheese.
6. Assemble the Muffins:
- Pour the egg mixture evenly over the pre-baked potato crusts. Fill each cup almost to the top.
7. Bake the Muffins:
- Return the muffin tin to the oven and bake for 15 minutes, or until the egg mixture is set and the tops are slightly golden.
8. Serve:
- Allow the muffins to cool slightly before removing them from the tin. Serve warm and enjoy!
Serving Suggestions
- Pair with fresh fruit or a side salad for a balanced meal.
- Serve with a dollop of sour cream or ketchup for dipping.
- Add a slice of avocado or sprinkle of chili flakes for a flavor boost.
- Pack in lunchboxes as a portable snack or meal.
- Enjoy alongside toast or a breakfast burrito.
Cooking Tips
- Squeeze out as much moisture as possible from the potatoes for a crispy crust.
- Customize with add-ins like diced bell peppers, spinach, or cooked bacon.
- Use pre-shredded hash browns for convenience.
- Check doneness by gently pressing the center of a muffin—it should be firm.
Nutritional Benefits
- Eggs provide high-quality protein and essential vitamins.
- Potatoes are a good source of potassium and dietary fiber.
- Mozzarella cheese adds calcium and healthy fats.
Dietary Information
- Gluten-free
- Can be made vegetarian or customized with meat options like ham or sausage.
Nutritional Facts (Per Muffin)
- Calories: ~120
- Protein: 8 g
- Carbohydrates: 7 g
- Fat: 7 g
- Fiber: 1 g
- Sodium: 200 mg
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place in a freezer-safe bag or container for up to 2 months. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Quick and easy to prepare with minimal ingredients.
- Perfect for meal prep and busy mornings.
- Fully customizable with your favorite add-ins.
- A healthy, protein-packed breakfast or snack option.
Conclusion
Cheesy Potato Egg Muffins are a versatile and satisfying dish that’s great for breakfast, brunch, or snacking. With a crispy potato base and cheesy egg filling, they’re simple to make and full of flavor. Try this recipe for a tasty and nutritious start to your day!
Frequently Asked Questions (FAQ)
- Can I use frozen hash browns instead of fresh potatoes?
Yes, thaw and squeeze out any excess moisture before using. - Can I make these muffins ahead of time?
Yes, they reheat well and are perfect for meal prep. - What other cheeses can I use?
Cheddar, feta, or pepper jack are great alternatives to mozzarella. - How do I prevent the muffins from sticking to the pan?
Use a non-stick muffin tin and grease it well with oil or cooking spray. - Can I add vegetables or meat?
Absolutely! Diced bell peppers, spinach, cooked bacon, or sausage work well. - How do I know when the muffins are done?
The tops should be firm, and a toothpick inserted in the center should come out clean. - Can I make these muffins dairy-free?
Yes, skip the cheese or use a plant-based cheese alternative. - What’s the best way to reheat them?
Warm them in the microwave for 30–60 seconds or in a 350°F (175°C) oven for 5–7 minutes. - Can I make mini muffins instead?
Yes, use a mini muffin tin and reduce the baking time to about 10–12 minutes. - Can I freeze these muffins?
Yes, they freeze well. Thaw in the fridge overnight and reheat before serving.