These potato egg muffins are made with mashed potatoes, Greek yogurt and cheese for a delicious breakfast, brunch or satisfying snack. They are fluffy, moist, easy to make and customizable (see my tips at the bottom of the post).
See also cottage cheese egg muffins!
These potato egg muffins make a delicious alternative to classic egg muffins, traditional scrambled eggs or omelette. The mashed potatoes add softness and creaminess while the yogurt and cheese provide moisture, add more flavour and help produce a luxuriously rich texture.
These egg muffins with mashed potatoes are easy to make and don't require too many ingredients. With only 83 calories, 4g of fat and 6g of protein per muffin they make a healthy, satisfying breakfast or snack.
My easy egg potato muffins are also light and fluffy thanks to a small amount of flour and baking powder they contain (I use these ingredients in all my egg muffin recipes). While they will deflate a bit when they come out of the oven (inevitable with egg muffins) they will still be fluffy.
Potato egg muffins: ingredients and substitutions
- Mashed potatoes: see details below. Sweet potato mash is not a suitable alternative (you might like this shredded sweet potato egg muffin recipe).
- Eggs.
- Yogurt: use full-fat Greek yogurt or reduced fat sour cream.
- Cheese: I recommend mature cheddar cheese or another strong cheese.
- Scallions/spring onions: I don't recommend using chives as they may come up to the top as your muffins bake.
- Sundried tomatoes: you can use alternative ingredients (see suggestions at the bottom of the post) instead of or in addition to the sundried tomatoes.
- Flour: all-purpose/plain flour or gluten free flour (for a gf version).
- Baking powder: use gluten-free, if required.
- Salt and pepper.
Can I use leftover mashed potatoes
Yes, you can, provided they don't contain too much moisture (a small amount of cream, milk or butter should be fine). If your potato mash contains these ingredients add 1 less tablespoon of yogurt into your egg potato muffin batter. You can also use leftover baked potatoes.
To prepare potatoes from scratch simply peel, quarter then boil about 2 medium-sized potatoes in salted water until tender. Drain well then mash until creamy and set aside to cool completely. Then follow the steps below and make your potato and egg muffins!
Step-by-step recipe instructions
1. Preheat the oven to 350F/180C/160 fan/gas mark 4. Using about 1 teaspoon of butter grease a 12-hole muffin pan and set aside.
2. Combine potatoes with yogurt: Place the potatoes in a large shallow bowl, add the yogurt and mash until thoroughly incorporated (use a fork).
3. Add eggs: Add 2 eggs and continue stirring until creamy. Set aside.
4. Make batter: In a large mixing bowl whisk together the remaining 5 eggs then whisk in the mashed potato mixture, salt and pepper.
5. Add vegetables and cheese: Stir in the scallions, sundried tomatoes and cheese.
6. Add flour: Sift the flour and baking powder over the batter and stir just to combine (using a whisk).
7. Bake: Fill the muffin pan with the batter (not quite up to the top) and bake in the centre of the oven for 28 minutes. Remove from the oven and set aside to cool.
How to serve egg potato muffins
I recommend serving these fluffy potato egg muffins a little warm, but they are also delicious as a cold snack (perfect for lunchboxes). They make a fantastic breakfast or brunch, and can be served with crispy bacon, baked beans, sausages or smoked salmon. Enjoy them with a bit of hot sauce or ketchup (my favourite condiment for most egg muffins:).
Optional add-ins
These breakfast egg muffins with potatoes can be made with additional ingredients, which can include:
- Ham, pancetta, sausage, bacon or smoked salmon - for added protein and flavour.
- Vegetables, such as finely chopped red peppers, broccoli, olives, capers, jalapenos or mushrooms (best to sauté these briefly with a little butter to get rid of moisture).
- Spices: these can be cayenne pepper, red pepper flakes, a pinch of smoked paprika, garlic powder or nutmeg.
- Herbs: you can add a small amount of dried herbs, such a thyme (about ⅓ tsp) or finely chopped fresh basil.
TIPS: Use approx. 3 tablespoons of your chosen add-ins, making sure they don't include very moist ingredients, such as fresh tomatoes. The optional add-ins can be used instead of or in addition to the sundried tomatoes. I don't recommend adding sour cheeses, such as feta (I tried it and found my muffins a bit too tangy).
Top tips
- Make sure your ingredients are at room temperature.
- Do not overstir the batter (once you've added the flour and baking powder).
- Use a non-stick muffin pan and grease it thoroughly to make sure the muffins are easy to remove.
- If using a large pan bake the muffins a few minutes longer.
- I got 12 muffins, but you might end up with a little less or more depending on the size of your eggs and optional add-ins, if using.
- Best served as soon as they've cooled (but are still a little warm).
- Store leftover egg and potato muffins in a container and refrigerate for up to 4 days. I recommend microwaving them for a few seconds before serving (if they are straight from the fridge).
- Freeze in a freezer bag or airtight container for up to 3 months. They are easy to defrost in the microwave (ar. 30 seconds per muffin).
More egg and potato recipes to try next
More egg muffin recipes
See also these other easy, delicious breakfast/brunch ideas including more vegetable breakfast recipes!
Recipe
Fluffy Potato Egg Muffins
Equipment
- 12-muffin pan non-stick
- Box grater
- Whisk, fork and large spoon/ladle
- Large mixing bowl
- Fine mesh sieve
Ingredients
- ¾ cup (175 g) mashed potatoes firmly packed, see *Notes
- ¾ cup (180 g) Greek yogurt full fat, at room temperature
- 7 large eggs at room temperature
- ½ cup (60 g) cheddar cheese coarsely grated, firmly packed
- 5 tablespoons scallions/spring onions finely chopped
- 6-7 sun dried tomatoes finely chopped
- 2½ tablespoons all-purpose/plain flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt and pepper to taste
- 1 teaspoon butter for greasing the pan
Instructions
- Preheat the oven to 350F/180C/160 fan/gas mark 4. Using about 1 teaspoon of butter grease a 12-hole muffin pan and set aside.
- Combine potatoes with yogurt: Place the potatoes in a large shallow bowl, add the yogurt and mash until thoroughly incorporated (use a fork).
- Add eggs: Add 2 eggs and continue stirring until creamy. Set aside.
- Make batter: In a large mixing bowl whisk together the remaining 5 eggs then whisk in the mashed potato mixture, salt and pepper.
- Add vegetables and cheese: Stir in the scallions, sundried tomatoes and cheese.
- Add flour: Sift the flour and baking powder over the batter and stir just to combine (using a whisk).
- Bake: Fill the muffin pan with the batter (not quite up to the top) and bake in the centre of the oven for 28 minutes. Remove from the oven and set aside to cool.
Notes
- *To prepare potatoes from scratch simply peel, quarter then boil about 2 medium-sized potatoes in salted water until tender. Drain well then mash until creamy and set aside to cool completely. Use all-rounders, such as Russets.
- Make sure your ingredients are at room temperature.
- Do not overstir the batter (once you've added the flour and baking powder).
- Use a non-stick muffin pan and grease it thoroughly to make sure the muffins are easy to remove.
- If using a large pan bake the muffins a few minutes longer.
- I got 12 muffins, but you might end up with a little less or more depending on the size of your eggs and optional add-ins, if using.
- Best served as soon as they've cooled (but are still a little warm).
- Store leftover egg and potato muffins in a container and refrigerate for up to 4 days. I recommend microwaving them for a few seconds before serving (if they are straight from the fridge).
- Freeze in a freezer bag or airtight container for up to 3 months. They are easy to defrost in the microwave (ar. 30 seconds per muffin).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this mashed potato egg muffin recipe, I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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