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Introduction:
Looking for a breakfast that’s both comforting and nutritious? Look no further! These Cheesy Potato Egg Muffins are an easy-to-make, savory dish that combines the heartiness of potatoes, the richness of cheese, and the protein-packed goodness of eggs. Perfect for busy mornings, meal prep, or a brunch gathering, these muffins are customizable to suit your taste. They’re sure to satisfy your cravings and keep you energized throughout the day.
Ingredients:
2 medium-sized potatoes, peeled and grated
6 large eggs
1 cup shredded cheddar cheese (or your choice of cheese)
1/2 cup finely chopped onions
1/2 cup bell peppers, diced (optional)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for greasing the muffin tin)
Fresh herbs (optional, for garnish)
Instructions:
Preheat Oven: Start by preheating your oven to 375°F (190°C). Grease a muffin tin with olive oil or line it with paper liners for easy removal.
Prepare the Potatoes: Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture to prevent sogginess.
Mix the Ingredients: In a large mixing bowl, beat the eggs and then add the grated potatoes, shredded cheese, chopped onions, bell peppers (if using), garlic powder, salt, and pepper. Stir everything together until well combined.
Fill the Muffin Tin: Spoon the potato and egg mixture into the muffin cups, filling them about 3/4 of the way full. Use the back of a spoon to press down gently to ensure the muffins hold their shape.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Cool and Serve: Once baked, allow the muffins to cool for a few minutes before removing them from the tin. Serve warm, and enjoy your cheesy, potato-packed delight!
Tips for Serving and Storing:
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