Description
These Pickle-Fix Egg Potato Muffins offer a delightful contrast of creamy egg filling and crispy potato crust. Each bite bursts with tangy pickle flavor, complemented by the savory richness of cheese, creating a satisfying and unique taste experience.
Ingredients
Scale
- For the Potato Crust:
- 2 cups grated potatoes (about 2 medium potatoes)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- For the Egg Filling:
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced pickles
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix grated potatoes with salt, pepper, and olive oil until well combined.
- Press the potato mixture into the bottom and sides of a greased muffin tin to form a crust.
- Bake the potato crust for 20 minutes or until golden brown.
- In a separate bowl, whisk together eggs, milk, garlic powder, onion powder, and a pinch of salt.
- Stir in the shredded cheese and diced pickles into the egg mixture.
- Pour the egg filling into the baked potato crusts, filling them about 3/4 full.
- Bake for an additional 15-18 minutes, or until the egg is set and lightly golden on top.
Notes
- Make-ahead: You can prepare the potato crust a day in advance and store it in the refrigerator.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Substitutions: Swap cheddar cheese for feta or mozzarella for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: appetizers
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1 gram
- Sodium: 250 milligrams
- Fat: 10 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 150 milligrams
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