Description
These savory potato muffins are a delicious, cheesy, and crispy snack perfect for breakfast, brunch, or a quick bite during the day. Packed with grated potatoes, fresh veggies, and gooey melted cheese, these muffins are gluten-free, nutritious, and easy to make. Whether you’re meal-prepping for the week or need a tasty appetizer, this recipe is simple, satisfying, and family-friendly.
Ingredients
Scale
- 3 large potatoes, peeled and grated
- ½ cup diced bell peppers
- ½ cup diced onions
- ½ cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 2 eggs
- ¼ cup milk
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil for greasing
Instructions
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Preheat the Oven:
- Preheat your oven to 200°C (400°F).
- Lightly grease a muffin tin with olive oil or use muffin liners.
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Prepare the Vegetables:
- Peel and grate the potatoes using a coarse grater.
- Wrap the shredded potatoes in a clean kitchen towel and squeeze out excess moisture.
- Dice the bell peppers and onions, and halve the cherry tomatoes.
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Mix the Ingredients:
- In a large mixing bowl, combine the grated potatoes, diced bell peppers, diced onions, halved cherry tomatoes, and shredded mozzarella cheese.
- In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
- Pour the egg mixture into the vegetable mixture and stir until well combined.
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Fill the Muffin Tin:
- Spoon the potato and vegetable mixture into the greased muffin tin, filling each cup about three-quarters full.
- Press the mixture down lightly to compact it.
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Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are golden brown and crispy.
- A toothpick inserted into the center should come out clean.
-
Cool and Serve:
- Allow the muffins to cool for a few minutes before removing them from the tin.
- Serve warm or at room temperature.
Notes
- To make them crispier, squeeze out as much water as possible from the potatoes before baking.
- For extra flavor, add fresh herbs like parsley or chives.
- Make-ahead tip: Store in the fridge for up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American