Description
Cheerful, savory muffins bursting with tangy pickle brightness and creamy egg goodness, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups grated potatoes
- 4 large eggs
- 1 cup chopped pickles
- 1/2 cup diced onion
- 1/2 cup shredded cheese
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray or oil.
- Combine the grated potatoes, eggs, chopped pickles, diced onion, and shredded cheese in a large bowl. Season with salt and pepper, then stir until evenly combined.
- Spoon the mixture into the muffin tin, filling each cup about 3/4 full. Bake for 20–25 minutes, or until set and lightly golden
- Let the muffins cool for a few minutes before gently removing them from the tin.
Notes
Pair these muffins with sour cream or Greek yogurt, fresh herbs, and they are also great for picnics and lunch boxes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg