Description
Delicious muffins made with eggs, shredded potatoes, and dill pickles, perfect for a savory snack or breakfast.
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
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.
- In a large mixing bowl, whisk together the eggs and milk until well blended.
- Add shredded potatoes, diced pickles, cheddar cheese, scallions, dill, garlic powder, salt, and pepper. Mix until evenly combined.
- Divide the mixture evenly among the prepared muffin cups, filling approximately 75% full.
- Bake for 25-30 minutes, or until the muffins are puffed and golden, and a toothpick inserted into the center comes out clean.
- While muffins bake, whisk together sour cream, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper in a small bowl until smooth.
- Allow muffins to cool in the pan for 5 minutes. Run a knife around the edges and remove. Serve warm with the dill drip on the side.
Notes
- Make sure to squeeze out excess moisture from the shredded potatoes for the best texture.
- These muffins can be stored in the refrigerator for up to 3 days.
- Feel free to add more vegetables or cheese based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg