These Potato and Veggie Egg Muffins are a delightful and nutritious way to start your day or enjoy a satisfying snack at any time. These muffins offer a harmonious combination of crispy grated potato, fluffy egg, and vibrant vegetables, all brought together in a convenient, hand-held form. Baked rather than fried, they provide a healthier alternative to many traditional breakfast items while still delivering on taste and texture. They’re perfect for those with busy lifestyles, as they can be made ahead of time and stored for several days, making mornings smoother and more manageable.
The appeal of these muffins lies in their simplicity. With just a handful of everyday ingredients, you can create a versatile dish that’s rich in protein, fibre, and wholesome carbohydrates. The crispy potato base provides a satisfying crunch, while the egg filling, enhanced with cottage cheese and colourful vegetables like red pepper, onion, and spinach, creates a moist and flavourful bite. Cottage cheese adds a subtle creaminess and a dose of protein, making the muffins even more filling.
These Potato and Veggie Egg Muffins are ideal for meal prep, children’s lunchboxes, post-workout snacks, or as part of a leisurely weekend brunch. They cater to a variety of diets and can be customised easily to include your favourite vegetables or herbs. Whether served hot or cold, on their own or paired with a fresh salad or fruit, these Potato and Veggie Egg Muffins are a versatile staple worth adding to your repertoire. They strike the perfect balance between healthy and hearty, making them a delicious solution for anyone looking to eat well without spending hours in the kitchen.
Why You Will Love These Potato and Veggie Egg Muffins
These Potato and Veggie Egg Muffins tick all the boxes: they’re nutritious, portable, customisable, and, most importantly, incredibly tasty. One of the best things about this recipe is how adaptable it is. You can switch up the vegetables based on what you have in the fridge, making it a brilliant way to reduce food waste. It’s also a clever method for sneaking extra vegetables into your diet, especially for children or picky eaters who might otherwise shy away from greens.
Another reason to love these Potato and Veggie Egg Muffins is their convenience. You can prepare a batch in advance and store them in the fridge for quick breakfasts or snacks throughout the week. They reheat beautifully in the microwave or oven, so you never have to settle for a less-than-satisfying start to your day. Their portion-controlled size also makes them ideal for those mindful of their food intake.
These Potato and Veggie Egg Muffins are high in protein from the eggs and cottage cheese, helping to keep you full for longer. The potato provides a slow-release source of energy, while the olive oil adds heart-healthy fats. This balance of macronutrients makes them a great post-workout snack or a light lunch option. Whether you’re eating on the go or enjoying a relaxed meal at home, you’ll appreciate the flavour, texture, and ease of these little savoury gems.
Don’t forget to also check my Ham & Cheese Egg Cups
Equipment You Will Need
- 6-hole Muffin Tin – Essential for shaping the muffins and baking them evenly.
- Mixing Bowls – One for the grated potato and another for whisking the eggs and mixing ingredients.
- Grater – To finely grate the potato for the crispy base.
- Sieve or Cheesecloth – For squeezing the excess liquid from the grated potato.
- Whisk or Fork – Used for beating the eggs until frothy and well-combined.
- Measuring Spoons – To measure the exact amounts of cottage cheese, olive oil, and chopped vegetables.
- Sharp Knife and Chopping Board – For dicing the red pepper, onions, and chopping the spinach.
- Oven – Preheated to 180°C to bake the potato base and then cook the egg filling.
- Silicone Muffin Liners or Non-stick Spray – To prevent the muffins from sticking to the tin.
- Spatula or Spoon – For layering and spreading the potato and egg mixture in the muffin tin.
Ingredients
Makes 6 Muffins
- 1 medium potato, grated and excess liquid removed (about 150g / 5.3oz) – for the crispy base
- 4 medium eggs (approx. 240ml / 8 fl oz) – protein-rich filling
- 3 tbsp cottage cheese (45g / 1.6oz) – adds creaminess and protein
- 2 tbsp chopped red pepper (25g / 0.9oz) – for colour and sweetness
- 2 tbsp chopped onions (20g / 0.7oz) – for flavour depth
- 2 tbsp chopped spinach (15g / 0.5oz) – adds fibre and nutrients
- 2 tbsp olive oil (30ml / 1 fl oz) – used to crisp up the potatoes
- Salt and pepper to taste – enhances the overall flavour
Method
1. Prepare the Potato Base
Grate the potato finely, then squeeze out as much liquid as possible using a sieve or cheesecloth. Toss the grated potato with olive oil, salt, and pepper.
2. Bake the Potato Base
Divide the potato evenly into six muffin tin cups, pressing it firmly into the bottom and slightly up the sides to form a base. Bake at 180°C (fan 160°C) for 15–20 minutes, or until the edges are golden and crispy.
3. Mix the Egg Filling
While the potato base bakes, whisk the eggs in a bowl. Stir in the cottage cheese, chopped red pepper, onion, spinach, salt, and pepper.
4. Add Filling to Muffin Tin
Remove the muffin tin from the oven and pour the egg mixture evenly over each potato base.
5. Bake Until Set
Return to the oven and bake for a further 12–15 minutes, or until the eggs are set and slightly golden on top.
Nutrition
(Per Muffin Approximate)
- Calories: 120 kcal
- Protein: 7g
- Fat: 7g
- Carbohydrates: 7g
- Sugars: 1g
- Fibre: 1.5g
Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used.
Tips for Making These Potato and Veggie Egg Muffins
- Dry the potatoes thoroughly to ensure a crispy base.
- Use silicone muffin cases to make removal easier.
- Add grated cheese on top before baking for a golden finish.
- Try different vegetables like mushrooms, sweetcorn, or cherry tomatoes.
- Season the egg mixture generously for the best flavour.
- Batch cook and freeze for quick breakfasts throughout the week.
- Use egg whites only if you prefer a lighter version.
- Chop vegetables finely to ensure even distribution.
- Top with fresh herbs like chives or parsley for garnish.
- Serve with avocado slices or a spoon of salsa for extra flavour.
How to Best Serve These Potato and Veggie Egg Muffins
- As a quick breakfast on busy mornings with a smoothie or coffee.
- For lunch with a salad and wholegrain bread.
- Packed into lunchboxes for a nutritious midday snack.
- Alongside a soup like tomato or vegetable for a light meal.
- With a dollop of Greek yoghurt or cottage cheese on top.
- Reheated and served on toast for a satisfying brunch.
- With grilled mushrooms or tomatoes for a full veggie breakfast.
- Cut in half and added to wraps or sandwiches.
- Crumbled into a grain bowl for an added protein boost.
- With hot sauce or relish if you like a bit of spice.
Customise These Potato and Veggie Egg Muffins
- Add grated cheese like cheddar or feta for extra richness.
- Include cooked bacon or ham for a meaty variation.
- Use sweet potato instead of white for a different flavour profile.
- Swap cottage cheese for ricotta for a smoother texture.
- Add herbs and spices like paprika, oregano, or curry powder.
- Make them dairy-free by omitting cottage cheese or using a plant-based alternative.
- Add cooked quinoa or oats for extra fibre and texture.
- Include sundried tomatoes or olives for a Mediterranean twist.
- Top with seeds like chia or flax before baking for crunch.
- Make mini versions using a mini muffin tin for party snacks.
Don’t forget to also check my Veggie Breakfast Egg Cups
How to Store These Potato and Veggie Egg Muffins
These Potato and Veggie Egg Muffins store beautifully. Allow them to cool completely before placing them in an airtight container. Store in the fridge for up to four days. For longer storage, wrap them individually and freeze for up to two months. Reheat in the microwave for 30–60 seconds or in the oven at 160°C until warmed through. Perfect for grab-and-go breakfasts or light meals.
Conclusion
These Potato and Veggie Egg Muffins are a perfect blend of convenience, flavour, and nutrition. Whether you’re preparing a week’s worth of breakfasts, fuelling up post-workout, or simply craving a savoury snack, these muffins deliver on all fronts. The crispy potato base adds a delightful crunch, while the fluffy, protein-rich filling keeps you energised and satisfied.
Their versatility allows you to adapt them to your preferences, seasonal vegetables, or dietary needs. With minimal effort and maximum flavour, they make healthy eating both enjoyable and achievable. Ideal for families, busy professionals, and health-conscious eaters alike, these Potato and Veggie Egg Muffins bring comfort and nourishment in every bite.
Next time you’re short on time but still want something wholesome and delicious, reach for these Potato and Veggie Egg Muffins. Easy to make, easy to love, and easy to store, they’re a true kitchen staple that you’ll come back to again and again.
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Potato and Veggie Egg Muffins
These Potato and Veggie Egg Muffins are a healthy, protein-packed option perfect for busy mornings, snacks, or meal prep. With a crispy grated potato base, fluffy egg, cottage cheese, and colourful vegetables, they’re portable, satisfying, and easy to make ahead. Baked to golden perfection, they’re as convenient as they are delicious.
Ingredients
- 1 medium potato, grated & squeezed dry (150g / 5.3oz)
- 4 medium eggs (240ml / 8 fl oz)
- 3 tbsp cottage cheese (45g / 1.6oz)
- 2 tbsp chopped red pepper (25g / 0.9oz)
- 2 tbsp chopped onion (20g / 0.7oz)
- 2 tbsp chopped spinach (15g / 0.5oz)
- 2 tbsp olive oil (30ml / 1 fl oz)
- Salt and pepper to taste
Instructions
- Prep Potato Base
Grate the potato and squeeze out moisture. Toss with olive oil, salt, and pepper. - Bake Base
Press potato into greased muffin tin cups to form a base. Bake at 180°C (fan 160°C) for 15–20 minutes or until golden. - Mix Filling
Whisk eggs, then mix in cottage cheese, red pepper, onion, spinach, salt, and pepper. - Fill Muffin Cups
Pour egg mixture into each cup over baked potato base. - Final Bake
Bake another 12–15 minutes until eggs are set and tops are lightly golden. Cool slightly and serve.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 120Carbohydrates: 7gProtein: 7g
