Fluffy Potato Egg Muffins
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.
Servings 12 muffins
Calories 83kcal
Equipment
- 12-muffin pan non-stick
- Box grater
- Whisk, fork and large spoon/ladle
- Large mixing bowl
- Fine mesh sieve
Ingredients
- ¾ cup mashed potatoes firmly packed, see *Notes
- ¾ cup Greek yogurt full fat, at room temperature
- 7 large eggs at room temperature
- ½ cup 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).