Introduction

These quick and easy egg potato muffins make a perfect breakfast or snack that’s both satisfying and portable. Packed with tender diced potatoes and fresh chives, they bake up fluffy and golden in under half an hour.

The image shows seven small, golden-brown mini frittatas arranged on a white marbled surface. Each frittata has a slightly uneven round shape with a textured, crispy outer edge and a softer, spongy center. The tops are speckled with cube-shaped yellow pieces, likely cheese or potato, and small green herb bits, possibly chives, are scattered throughout. The frittatas have a lightly browned, baked appearance with some areas slightly puffed up, giving a homemade and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp vegetable oil (or any neutral oil for greasing the muffin pan)
5 large eggs
2 medium yellow russet potatoes, peeled and finely diced into 1-cm cubes (or Yukon Gold potatoes)
2 tbsp fresh chives, finely chopped
1/4 tsp salt
1/4 tsp black pepper
1 tbsp vegetable oil (or any neutral oil)

Instructions

Step 1: Preheat the oven to 425 degrees F (220 degrees C).
Step 2: Evenly grease a 12-tin muffin tray with vegetable oil using a clean paper towel. Alternatively, use 12 silicone muffin molds placed evenly on a large baking tray.
Step 3: In a large bowl, combine the eggs, diced potatoes, fresh chives, salt, pepper, and 1 tablespoon of vegetable oil. Mix well with a fork until all ingredients are evenly incorporated.
Step 4: Scoop about 1/4 cup (60 ml) of the batter into each muffin mold, filling them evenly.
Step 5: Bake on the middle rack for 22 to 25 minutes, or until the muffins are fluffy and golden brown on top.
Step 6: To remove the muffins, run a knife gently around each edge and carefully pop them out. Serve warm, perfect with ketchup or mayonnaise.

Tips & Variations

For extra flavor, add a sprinkle of shredded cheese such as cheddar or Parmesan to the batter before baking.
You can substitute fresh chives with green onions or parsley for a different herbal note.
Try adding cooked and crumbled bacon or sautéed mushrooms for a heartier muffin.
Using silicone muffin molds can make removal easier and cleanup faster.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or microwave until heated through. These muffins can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A group of small, golden-brown muffin-shaped egg bites sit on a white marbled surface. The egg bites have a slightly rough, textured outside crust with visible small green herbs and chunks of yellow cheese and potatoes throughout. One egg bite is broken open, revealing a soft, creamy inside filled with white cheese and yellow potato pieces. In the background, there are stacks of two or three egg bites placed closely together, all with the same golden color and visible ingredients on the surface. The scene is brightly lit, showing the warm, inviting colors of the egg bites. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well too. Avoid waxy potatoes as they might not become as fluffy when baked.

Can these muffins be made ahead for meal prep?

Absolutely! They store well and can be quickly reheated, making them a convenient option for busy mornings or snacks throughout the week.

Quick & Easy Egg Potato Muffins Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

These Quick & Easy Egg Potato Muffins are a savory and satisfying breakfast or snack option. Made with simple ingredients like eggs, diced potatoes, and fresh chives, these muffins are baked to a fluffy and golden perfection. They are perfect for meal prep and can be enjoyed warm with your favorite condiments such as ketchup or mayo.

Author: Dana
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Muffin Batter

5 large eggs
2 medium yellow russet potatoes, peeled and finely diced into 1-cm cubes (or Yukon Gold potatoes)
2 tbsp fresh chives, finely chopped
1/4 tsp salt
1/4 tsp black pepper
1 tbsp vegetable oil (or any neutral oil)

For Greasing

2 tsp vegetable oil (or any neutral oil for greasing the muffin pan)

Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to get it ready for baking the muffins.
Grease Muffin Tray: Evenly grease a 12-tin muffin tray with 2 tsp of vegetable oil using a clean paper towel, or prepare 12 silicone muffin molds placed evenly on a large baking tray.
Prepare Batter: In a large bowl, combine the eggs, diced potatoes, chopped chives, salt, pepper, and 1 tbsp vegetable oil. Mix well using a fork until all ingredients are evenly combined.
Fill Muffin Molds: Scoop about 1/4 cup (60 ml) of the batter into each muffin mold, filling them evenly.
Bake: Place the muffin tray on the middle rack and bake for 22-25 minutes or until the muffins turn fluffy and golden brown on top.
Remove Muffins: To remove each muffin, run a knife carefully around the edges, then gently pop them out of the molds. Serve the muffins hot with ketchup or mayo as desired.

Notes

You can substitute Yukon Gold potatoes if russets are not available.
For a crisper edge, use silicone molds on a baking tray for easier removal.
Make sure the potatoes are diced uniformly to ensure even cooking.
These muffins can be stored in the refrigerator and reheated in the oven or microwave.
Feel free to add herbs like parsley or spices like paprika for extra flavor.

Keywords: egg potato muffins, breakfast muffins, baked egg muffins, easy breakfast recipe, savory muffins