Cheesy Potato Egg Muffins 🥔🧀🥚

“A savory, protein-packed breakfast or snack that’s easy to make and perfect for meal prep. These muffins are filled with cheesy, potato goodness!”

Ingredients

• 2 medium potatoes, peeled and grated (about 2 cups)
• 6 large eggs
• 1/2 cup shredded cheddar cheese (or your favorite cheese)
• 1/4 cup milk
• 1/4 cup chopped green onions (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika (optional)
• Salt and black pepper, to taste
• 1/4 cup cooked bacon bits (optional, for extra flavor)
• Non-stick cooking spray or muffin liners

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with muffin liners.

Step 2: Prepare the Potato Base

1. Grate the potatoes and squeeze out excess moisture using a clean kitchen towel or paper towels.
2. Season the grated potatoes with a pinch of salt, pepper, and garlic powder.

Step 3: Whisk the Egg Mixture

1. In a large bowl, whisk together the eggs, milk, paprika, and a pinch of salt and pepper.
2. Stir in the shredded cheddar cheese, green onions, and bacon bits (if using).

Step 4: Assemble the Muffins

1. Divide the grated potatoes evenly into the prepared muffin cups, pressing them lightly to form a base.
2. Pour the egg mixture over the potato base, filling each cup about three-quarters full.

Step 5: Bake

1. Bake in the preheated oven for 20–25 minutes, or until the muffins are set and lightly golden on top.

Step 6: Cool and Serve

1. Allow the muffins to cool for a few minutes in the tin before removing.
2. Serve warm, garnished with extra green onions or a dollop of sour cream, if desired.

Why You’ll Love This Recipe

• Portable and Convenient: Great for busy mornings or on-the-go snacks.
• Customizable: Add your favorite veggies, meats, or cheeses to suit your taste.
• Make-Ahead Friendly: These muffins reheat beautifully, making them perfect for meal prep.

Pro Tips

1. Extra Crispiness: Pre-bake the grated potato base for 5 minutes before adding the egg mixture for a crispier texture.
2. Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave or oven.
3. Add Veggies: Diced bell peppers, spinach, or mushrooms make great additions to the egg mixture.

These Cheesy Potato Egg Muffins are the ultimate comfort food in a bite-sized package. Perfect for breakfast, brunch, or a savory snack anytime! 🥔🧀✨