Potato and Egg Muffins (Quick and Filling)

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Potato and Egg Muffins (Quick and Filling)

Full Recipe:
These potato and egg muffins are a simple, filling, and quick meal that combines the hearty goodness of potatoes with the protein-packed goodness of eggs. Perfect for breakfast or a light dinner, these muffins are easy to make and a hit with the family!

  1. Ingredients:

    • 2 large potatoes (peeled and grated)

    • 4 large eggs

    • 1/2 cup diced onions

    • 1/4 cup grated cheese (cheddar or your favorite cheese)

    • 1/4 cup diced bell peppers (optional)

    • Salt and pepper to taste

    • Olive oil or non-stick spray for greasing

  2. Instructions:

    • Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick spray.

    • Peel and grate the potatoes. Squeeze out any excess moisture using a clean towel or paper towel.

    • In a large bowl, combine the grated potatoes, eggs, diced onions, bell peppers, and grated cheese. Mix well. Add salt and pepper to taste.

    • Spoon the mixture into the muffin tin, pressing it down lightly to form muffin-shaped portions.

    • Bake for 20-25 minutes, or until the tops are golden brown and crispy.

    • Serve with a side of sour cream or a dipping sauce of your choice.

Description:
These potato and egg muffins are the perfect combination of crispy, savory potatoes and creamy eggs. They’re quick to prepare and a great option when you need something hearty but don’t have much time. The flavors blend beautifully, and everyone in the family will love them.

Notes:

  • Feel free to add other vegetables like spinach or mushrooms for more flavor and nutrients.

  • You can also use leftover mashed potatoes for an even quicker version.

  • For a lighter option, use egg whites instead of whole eggs.

Tips:

  • If you want extra crispy muffins, try broiling them for 2-3 minutes at the end of baking to get the tops golden brown and crispy.

  • For added flavor, sprinkle some fresh herbs like parsley or chives on top before serving.

  • These muffins can be stored in the fridge for up to 3 days and are great for meal prep.

Servings:
This recipe makes 6 servings (one muffin per person). You can easily double the recipe if you need more.

Nutritional Info (Per Serving):

  • Calories: 160-180 (depending on cheese and added veggies)

  • Carbs: 20g

  • Protein: 7g

  • Fat: 8g

  • Fiber: 2g

  • Sugar: 2g

Benefits:

  • Filling and Satisfying: A great way to fill up on a low-cost meal that will keep you satisfied for hours.

  • Good Source of Protein: Eggs provide high-quality protein to help build and repair muscles.

  • Versatile: Add your favorite vegetables and seasonings for a dish that can be customized to your taste.

Q/A:

Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, sweet potatoes would make a delicious alternative, giving the muffins a slightly sweeter flavor.

Q: Can I make these muffins ahead of time?
A: Absolutely! These muffins store well in the fridge for up to 3 days, and you can reheat them in the oven or microwave for a quick meal.

Q: Can I freeze these potato and egg muffins?
A: Yes, you can freeze them for up to a month. Just wrap them tightly in plastic wrap or place them in an airtight container before freezing. Reheat them in the oven for best results.

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