Description
Delightful muffins featuring eggs, cheese, and tangy pickles, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups diced potatoes
- 4 eggs
- 1 cup shredded cheese (cheddar, mozzarella, or feta)
- 1 cup chopped pickles
- Salt and pepper to taste
- Olive oil or cooking spray for greasing
Instructions
- Preheat your oven to 375°F (190°C) and generously grease a muffin tin with olive oil or cooking spray.
- Beat the eggs until frothy in a large mixing bowl. Add diced potatoes, cheese, chopped pickles, salt, and pepper. Stir gently to combine.
- Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until golden and firm to touch. A toothpick should come out clean.
- Cool slightly in the tin before removing muffins. Serve warm.
Notes
Can be prepared ahead of time; simply reheat in the morning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: muffins, breakfast, egg muffins, potato, pickles