These savory potato and chicken muffins are a comforting, flavorful meal that’s perfect for breakfast, lunch, or a hearty snack. The combination of mashed potatoes, sautéed chicken, vegetables, and melted cheese creates a deliciously satisfying bite in every muffin. They’re easy to make, versatile, and can be enjoyed warm or cold—ideal for meal prep or serving at a family gathering!
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 muffins
Ingredients:
For the Potato Mixture:
- 5-6 potatoes (about 750g), peeled and diced
- 1 egg
- 2 tbsp cornstarch
- 1 onion, finely chopped
- Salt and black pepper, to taste
For the Filling:
- 1 chicken breast (about 200g), diced
- 200g (7 oz) mushrooms, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 100g (3.5 oz) cheese, grated (e.g., cheddar or gouda)
For Cooking:
- Butter or olive oil for frying
- 2 eggs, beaten
- Fresh parsley, chopped (for garnish)
Directions:
- Prepare the Potato Mixture:
- Boil the potatoes in salted water for 10-15 minutes until soft. Drain and place them in a large bowl.
- Mash the potatoes with a fork or potato masher until smooth.
- Add the egg, cornstarch, salt, pepper, and chopped onion to the mashed potatoes. Mix well to form a cohesive mixture.
- Prepare the Filling:
- Heat butter or olive oil in a pan. Add the diced chicken breast and cook until browned and cooked through (6-8 minutes). Remove and set aside.
- In the same pan, sauté the mushrooms, bell pepper, and garlic until softened (5-7 minutes).
- Add the chicken back to the pan, season with salt and pepper, and stir. Let the filling cool slightly.
- Assemble the Muffins:
- Preheat the oven to 180°C (350°F).
- Grease a muffin tin with butter or oil.
- Spoon some of the potato mixture into each muffin cup, pressing it down gently to form a base.
- Add a spoonful of chicken and vegetable filling to the center of each cup, then top with a little more potato mixture to cover.
- Pour a bit of beaten egg over each muffin and sprinkle with grated cheese.
- Bake the Muffins:
- Bake the muffins in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Let the muffins cool slightly before removing them from the tin. Garnish with chopped fresh parsley and serve.
Serving Suggestions:
- Serve with a side of mixed greens or a light salad for a complete meal.
- Pair with a tomato soup for a comforting and filling lunch.
- Serve with a dollop of sour cream or yogurt on top for added creaminess.
- Enjoy them as a snack with a glass of chilled white wine or sparkling water.
- Perfect for meal prep, they store well and make a great grab-and-go breakfast.
Cooking Tips:
- Make sure to press the potato mixture down firmly in the muffin tin to avoid any gaps.
- For an extra crispy crust, brush the top of each muffin with melted butter before baking.
- Feel free to substitute the chicken with ground turkey, pork, or beef for variety.
Nutritional Benefits:
- High in protein from the chicken and eggs, promoting muscle growth and repair.
- Rich in fiber and vitamins from the vegetables, especially the bell pepper and mushrooms.
- The potatoes provide a good source of carbohydrates, making this a well-rounded and filling dish.
Dietary Information:
- Contains gluten (from the cornstarch).
- Can be made dairy-free by omitting the cheese or using a dairy-free alternative.
Nutritional Facts (per muffin):
- Calories: 250-300 kcal
- Protein: 15g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 3g
- Sodium: 350mg
Storage:
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- These muffins can also be frozen. Wrap them individually in plastic wrap or foil and freeze for up to 2 months. Reheat in the microwave or oven.
Why You’ll Love This Recipe:
- These muffins are the perfect combination of savory, filling, and flavorful.
- They are easy to make and can be prepared in advance for busy weeknights or meal prep.
- The flexibility of ingredients means you can adjust the recipe to fit your dietary needs or use what you have in the fridge.
Conclusion: These potato and chicken muffins are a fantastic option for anyone looking for a hearty, flavorful, and easy-to-make meal. With a combination of soft mashed potatoes, savory chicken, vegetables, and cheese, they provide a comforting dish that’s perfect for any time of the day. Plus, they’re easy to store, so you can make a batch and enjoy them throughout the week. Don’t be surprised if they become a regular in your meal rotation!
Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes?
- Yes, sweet potatoes can be used as a healthier alternative and will add a slightly sweeter flavor to the muffins.
- Can I make these muffins in advance?
- Absolutely! These muffins can be made ahead of time and stored in the fridge for up to 4 days or frozen for up to 2 months.
- Can I use frozen vegetables in the filling?
- Yes, frozen vegetables like peas, carrots, or spinach can be used in place of fresh vegetables.
- How can I make these muffins spicier?
- Add a pinch of chili flakes or a small chopped chili to the chicken filling to give them a spicy kick.
- Can I make these muffins without cheese?
- Yes, you can omit the cheese if you prefer a dairy-free version or substitute with a dairy-free cheese alternative.
- What type of cheese is best for these muffins?
- Cheddar, gouda, or mozzarella work best, but feel free to use your favorite cheese.
- How do I know when the muffins are cooked through?
- The muffins should be golden brown on top, and when you insert a toothpick or knife into the center, it should come out clean.
- Can I use a muffin tin with larger cups?
- Yes, just adjust the cooking time accordingly. Larger muffins will need a few extra minutes to cook through.
- Can I add herbs to the potato mixture?
- Absolutely! Fresh herbs like parsley, thyme, or rosemary can add extra flavor to the potato base.
- How do I reheat these muffins?
- Reheat them in the microwave for 1-2 minutes or in the oven at 180°C (350°F) for 10-15 minutes until heated through.