Description
These Pickle-Fix Egg Potato Muffins combine creamy eggs and tender potatoes with zesty dill pickles for a delicious breakfast or snack.
Ingredients
Scale
- 4 large eggs
- 1 cup shredded potatoes, squeezed dry
- 1/2 cup diced dill pickles
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup whole milk
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, for greasing
- 1/2 cup sour cream (for dill dip)
- 2 tablespoons mayonnaise (for dill dip)
- 1 tablespoon finely chopped fresh dill (for dill dip)
- 1 teaspoon lemon juice (for dill dip)
- 1/4 teaspoon garlic powder (for dill dip)
- Salt and pepper, to taste (for dill dip)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Whisk together the eggs and milk in a large mixing bowl.
- Add in shredded potatoes, diced pickles, cheddar cheese, scallions, dill, garlic powder, salt, and pepper; mix until combined.
- Divide the mixture evenly among the muffin cups, filling them about 75% full.
- Bake for 25-30 minutes, or until puffy and golden.
- Whisk together the dill dip ingredients in a small bowl while muffins bake.
- Allow muffins to cool in the pan for 5 minutes before removing.
- Serve warm with dill dip.
Notes
These muffins freeze beautifully and can be reheated easily.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 200mg