Pickle-Fix Egg Potato Muffins
Pickle-Fix Egg Potato Muffins are a fun and delicious breakfast option that combines eggs, potatoes, and dill pickles into hearty muffins, perfect for meal prep or a quick snack.
Ingredients
Main Ingredients
- 4 pieces eggs
- 1 cup diced cooked potatoes Make sure the cooked potatoes are well drained.
- 1/2 cup dill pickles, chopped Feel free to substitute with sweet or bread-and-butter pickles.
- 1/2 cup shredded cheese You can experiment with different types of cheese.
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 serving cooking spray or muffin liners For greasing the muffin tin.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with muffin liners.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Stir in the diced potatoes, chopped pickles, and shredded cheese until well combined.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Cooking
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin.
Notes
These muffins are delicious served warm. For storage, let them cool completely before placing in an airtight container. They will last in the refrigerator for 3-4 days and can be frozen for up to 3 months.