Go Back
–+ servings

Pickle-Fix Egg Potato Muffins

These easy and comforting muffins transform leftover potatoes into a savory treat with eggs, cheese, and pickles, perfect for quick meals any time of day.
No ratings yet
Rate this Recipe Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 150 kcal

Ingredients
  

Main Ingredients

  • 2 cups diced potatoes Yukon Gold preferred for creaminess.
  • 6 large eggs The binder and protein powerhouse.
  • 1 cup shredded cheese Cheddar works best, avoid pre-shredded cheese.
  • 1/2 cup chopped pickles Use dill pickles for acid and crunch.
  • 1/4 cup chopped onion Optional for background sweetness.
  • Salt and pepper to taste Essential for seasoning.
  • Cooking spray or oil for greasing the muffin tin Generous greasing prevents sticking.

Instructions
 

Preparation

  • Preheat oven to 350°F and grease a muffin tin generously.
  • Dice potatoes into small cubes (about 1/2-inch).
  • In a large bowl, whisk together the eggs, adding salt and pepper.
  • Add diced potatoes, shredded cheese, chopped pickles, and onion if using to the egg mixture.
  • Mix until well combined.

Cooking

  • Spoon the mixture into each muffin cup, filling about 3/4 full.
  • Bake for 20–25 minutes until set and lightly golden.
  • Let cool for 5 minutes before removing from the tin.

Notes

These muffins can be stored in an airtight container for up to 4 days. They also freeze well for longer storage, keeping for up to 2 months.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 7gFat: 8gSaturated Fat: 4gSodium: 250mgFiber: 1gSugar: 1g
Keyword Easy Recipe, High Protein, Potato Muffins
Tried this recipe?Let us know how it was!