Egg and Potato Muffins

Egg and Potato Muffins
  • Servings: 12
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • Butter and breadcrumbs for coating non-stick muffin tins
  • 1 lb. russet potatoes, cooked whole (these can be left-over baked potatoes or potatoes that are cooked in the microwave and cooled)
  • 1/2 cup grated sharp cheddar cheese
  • 4 oz. sliced ham, cut into 1/2-inch pieces
  • 10 eggs
  • 1/2 cup milk
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 5 Tablespoons minced fresh basil
  • 2 Tablespoons finely chopped green onions
  • 3/4 cup grated mozzarella
  • Sauces for serving, like marinara sauce, ketchup, salsa and sour cream


1. Rub softened butter around the 12 non-stick muffin tins. Coat the tins with breadcrumbs.

2. Remove the peel from the potatoes and discard. Cut the potatoes into a large dice. Place in the muffin tins. 3. Place the ham and cheddar cheese in the muffin tins.

4. In a large bowl, mix the eggs, milk, black pepper, salt, basil, and green onions. Pour into the muffin tins. They will be very full.

5. Place the muffin tin pan in a 350 F oven and bake for 20 minutes.

6. Sprinkle the mozzarella cheese on top of the 12 "muffins" and return to the oven for another 5 minutes.

7. Remove from the oven and eat or let cool. Once they are cold, keep them in a covered container in the refrigerator until needed at which point they can be warmed in the microwave. Serve with different sauces as desired.

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