Breakfast · Recipes

Potato and Egg Muffins

What you will need:

  • 6 large or 8 medium potatoes
  • 12 eggs
  • salt and pepper
  • 6 tablespoons goat cheese (optional)
  • salt, pepper and paprika to taste

I have made many variations of this recipe and trust me this version works the best. Most recipes will call for cooked potatoes but I find it turns into mushy potato whereas I like the graininess of the potato shreds. If you prefer softer or mushier potato, cook them first (3 min in the microwave or parboiled) and then let cool before shredding.

Preheat oven to 350C

Grease a muffin tin with coconut oil. Spray works best.

Wash the potatoes well if you prefer to keep the skin on like I do. Shred the potatoes. Once shredded take a handful of potato and squeeze out as much water as you can. Place in a separate bowl. Repeat this for the remaining potato.

To the potato, add salt, pepper and paprika to taste. Make sure to mix well, with your hands.

In the muffin tin, fill each slot almost fully, leaving room for the egg to sit on top.

If you are using goat cheese, put a 1/2 tablespoon dollop on top of the potato and try to spread it into a thin layer.

Crack an egg right on top of the potato, and place tin in the oven for 25min. If you prefer your eggs to be less cooked, try 20min and make sure egg is not too runny.

Let cool slightly and enjoy.

2 thoughts on “Potato and Egg Muffins

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