Description
Indulge in the delightful flavors of fluffy muffins filled with potatoes, dill pickles, and cheddar cheese, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 1 cup shredded potatoes, squeezed dry
- 1/2 cup diced dill pickles
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup whole milk
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, for greasing
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil.
- Whisk together the eggs and whole milk in a large mixing bowl.
- Add in the shredded potatoes, diced pickles, cheddar cheese, chopped scallions, dill, garlic powder, salt, and pepper. Mix gently.
- Divide the mixture evenly among the muffin cups, filling them three-quarters full.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Prepare the dill drip by whisking together sour cream, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper in a small bowl.
- Let the muffins cool in the pan for 5 minutes, then remove them and serve warm with the dill drip.
Notes
These muffins can be made a day in advance and stored in the fridge. They can also be reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: egg muffins, potato muffins, savory muffins, brunch recipes