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**Cheesy Potato Egg Muffins: A Savory Breakfast Delight**
If you’re on the hunt for a savory, satisfying breakfast or snack that’s easy to prepare and packed with flavor, look no further than **Cheesy Potato Egg Muffins**. These bite-sized, portable muffins combine the creamy goodness of eggs, the heartiness of potatoes, and the melty richness of cheese, making them the perfect way to start your day or enjoy as an afternoon snack. Whether you’re meal prepping for the week or hosting a brunch gathering, these cheesy potato egg muffins will quickly become a favorite.
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### Why You’ll Love Cheesy Potato Egg Muffins
1. **Perfect for Meal Prep**: These muffins are ideal for preparing ahead of time. Bake a batch and store them in the fridge for a quick breakfast or snack throughout the week.
2. **Customizable**: You can easily personalize these muffins with your favorite vegetables, proteins, or herbs. They’re versatile enough to suit any taste or dietary preference.
3. **Cheesy and Comforting**: With melted cheese in every bite and soft, fluffy eggs, these muffins have the perfect balance of creamy, cheesy comfort and savory goodness from the potatoes.
4. **Kid-Friendly**: With their fun muffin shape and irresistible flavors, kids will love these muffins. They’re a great way to sneak in some vegetables while keeping things tasty.
5. **Quick and Easy**: You can have a batch of these muffins ready in about 30 minutes, making them perfect for busy mornings when you need something nutritious and filling.
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### Ingredients for Cheesy Potato Egg Muffins
– 2 large russet potatoes, peeled and grated
– 8 large eggs
– 1 cup shredded cheese (cheddar, mozzarella, or a blend)
– 1/2 cup milk (dairy or non-dairy alternative)
– 1/4 cup chopped green onions (or any onion of your choice)
– 1/2 cup cooked bacon or sausage (optional)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper, to taste
– 1 tablespoon olive oil (or melted butter) for greasing muffin tin
– Fresh herbs (parsley, chives, or thyme) for garnish (optional)
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### How to Make Cheesy Potato Egg Muffins
#### Step 1: Prepare the Potatoes
1. **Grate the Potatoes**: Peel and grate the russet potatoes using a box grater or food processor. After grating, place the potatoes in a clean kitchen towel and squeeze out any excess moisture. This step ensures your muffins don’t become soggy.
2. **Preheat the Oven**: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray to ensure your muffins don’t stick.
#### Step 2: Make the Egg Mixture
1. **Whisk the Eggs**: In a large bowl, whisk together the eggs and milk until fully combined. Add the garlic powder, onion powder, salt, and pepper. Taste the mixture and adjust the seasoning as needed.
2. **Add the Cheese**: Stir in the shredded cheese, reserving a small handful to sprinkle on top of the muffins later.
3. **Mix in the Potatoes**: Add the grated, squeezed potatoes and chopped green onions (and cooked bacon or sausage, if using) to the egg mixture. Stir until everything is evenly combined.
#### Step 3: Assemble the Muffins
1. **Scoop the Mixture into Muffin Tin**: Divide the potato and egg mixture evenly between the 12 muffin cups. Each cup should be filled about 3/4 full, allowing room for the muffins to rise as they bake.
2. **Top with Cheese**: Sprinkle the reserved cheese over the top of each muffin to give them an extra cheesy finish.
#### Step 4: Bake the Muffins
1. **Bake**: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
2. **Cool**: Let the muffins cool in the tin for about 5 minutes before removing them. This helps them set and makes it easier to take them out without falling apart.
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