These Cheesy Potato Muffins are a crispy, savory, and delicious breakfast or snack made with grated potatoes, cheese, and fresh vegetables. The potato “nests” provide a crunchy base, while the filling is flavorful, melty, and customizable. Whether served as a side dish, appetizer, or quick meal, these muffins are a crowd-pleaser!
Preparation Time
- Prep Time: 15 minutes
- Bake Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6-8 muffins
Ingredients
- 4–5 potatoes, grated
- 2 tbsp cornstarch
- 1 onion, finely chopped
- ½ bell pepper, finely chopped
- 6 cherry tomatoes, quartered
- 1 egg, beaten
- Cheese (your choice, grated or cubed)
- Ham (optional), chopped to taste
- Salt and pepper, to taste
- Chives, chopped (for garnish)
- Oil, for greasing the muffin pan
Directions
- Preheat the Oven:
- Preheat the oven to 180°C (360°F).
- Lightly grease a muffin pan with oil.
- Prepare the Potatoes:
- Peel and grate the potatoes.
- Squeeze out the excess moisture using a clean kitchen towel or cheesecloth.
- Mix the Potato Base:
- In a large bowl, combine the grated potatoes, cornstarch, salt, pepper, and beaten egg.
- Stir until the mixture is evenly combined.
- Sauté the Vegetables:
- Heat a small amount of oil in a skillet over medium heat.
- Add the chopped onion, bell pepper, and cherry tomatoes.
- Season with a pinch of salt and pepper and sauté for 5-7 minutes until softened and slightly browned.
- Assemble the Muffins:
- Divide the potato mixture into the greased muffin pan, pressing it into the bottom and up the sides to form a “nest” in each muffin cup.
- Bake for 20 minutes, or until the potatoes start to crisp up.
- Add the Filling:
- Remove the muffin pan from the oven.
- Add a small amount of sautéed vegetables, ham (if using), and cheese into each potato nest.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Brown the Tops:
- Switch the oven to broil mode and cook for 5-10 more minutes to get a golden-brown top.
- Watch carefully to prevent burning.
- Garnish and Serve:
- Remove the muffins from the oven and let them cool slightly.
- Garnish with freshly chopped chives and serve warm.
Serving Suggestions
- Serve with a side of sour cream or Greek yogurt for dipping.
- Pair with a fresh green salad for a balanced meal.
- Enjoy as a hearty breakfast, snack, or appetizer.
- Add a drizzle of hot sauce or ketchup for extra flavor.
Cooking Tips
- Squeeze out excess moisture from the grated potatoes to prevent soggy muffins.
- Use a non-stick muffin pan or silicone muffin cups for easy removal.
- Experiment with different cheeses, such as mozzarella, cheddar, or feta.
- For a vegetarian version, skip the ham or add mushrooms or spinach.
- Make ahead: Bake and store in the fridge for up to 3 days for quick reheating.
Nutritional Benefits
- Potatoes are a great source of fiber, potassium, and vitamin C.
- Eggs provide protein and healthy fats.
- Bell peppers and tomatoes add antioxidants and vitamins.
- Cheese offers calcium and protein for a satisfying meal.
Dietary Information
- Vegetarian-friendly (if made without ham)
- Gluten-free
- Can be made dairy-free (use dairy-free cheese)
Nutritional Facts (Per Muffin)
- Calories: 120-150 kcal
- Carbohydrates: 14g
- Protein: 5g
- Fat: 6g
- Fiber: 2g
Storage & Freezing
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze baked muffins for up to 1 month. Reheat in the oven.
- Reheat: Warm in the oven at 180°C (350°F) for 5-7 minutes or in the microwave for 30 seconds.
Why You’ll Love This Recipe
- Crispy, cheesy, and packed with flavor.
- Easy to make and great for meal prep.
- Customizable with different fillings and cheeses.
- Perfect for breakfast, brunch, or snacking.
Conclusion
These Cheesy Potato Muffins are a delicious, crispy, and satisfying dish that’s easy to make and packed with flavor. Whether enjoyed as a breakfast, snack, or side dish, they’re sure to become a family favorite. Try them today and enjoy golden, cheesy goodness in every bite!
Frequently Asked Questions (FAQs)
- Can I make these ahead of time? Yes! Store in the fridge and reheat when needed.
- What other vegetables can I use? Mushrooms, spinach, zucchini, or corn work great.
- Can I make them dairy-free? Yes! Use dairy-free cheese or nutritional yeast.
- How do I prevent them from sticking? Grease the muffin pan well or use parchment liners.
- Can I air fry these? Yes! Air fry at 180°C (360°F) for 15 minutes until crispy.
- What’s the best cheese for this recipe? Cheddar, mozzarella, or feta work well.
- Can I add bacon instead of ham? Yes! Cooked and crumbled bacon adds extra flavor.
- How do I make them extra crispy? Bake for a few more minutes or broil at the end.
- Can I freeze the potato nests before baking? Yes! Freeze unbaked nests, then bake when ready.
- How do I make them spicier? Add chili flakes, jalapeños, or hot sauce to the mix.