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.
Nutrition
- Calories: 150
- Sugar: 1g
- Protein: 6g