Save This savory breakfast muffin recipe combines the unexpected tang of dill pickles with classic breakfast ingredients. The fluffy egg base studded with shredded potatoes creates a satisfying portable breakfast, while the creamy dill sauce takes these muffins to the next level of flavor.
I created these muffins one weekend when I had an abundance of dill pickles and was craving something different from standard breakfast fare. My pickle-skeptical husband ended up eating four in one sitting and now requests them regularly for our weekend brunches.
Ingredients
- Eggs: Create the fluffy base that holds everything together use farm-fresh for best flavor
- Shredded potatoes: Add satisfying texture and heartiness look for starchy russets
- Dill pickles: Provide unexpected tang and moisture choose crisp varieties for best texture
- Cheddar cheese: Creates rich pockets of melty goodness aged cheddar intensifies flavor
- Fresh dill: Brightens the entire dish with herbaceous notes always opt for fresh over dried
- Scallions: Add mild onion flavor without overpowering use both white and green parts
- Sour cream: Forms the creamy base for the dipping sauce full-fat provides best flavor
- Lemon juice: Balances the richness of the sauce with bright acidity fresh-squeezed preferred
Instructions
- Prepare Your Muffin Tin:
- Preheat your oven to 375°F and thoroughly grease each cup of a 12-cup muffin tin with olive oil. Be sure to coat the sides completely to prevent sticking. The oil also helps create a slightly crispy exterior on your muffins.
- Create The Egg Base:
- In a large mixing bowl, vigorously whisk the eggs and milk until they become frothy and well-combined. This step incorporates air for fluffier muffins. The milk adds richness and helps with the texture.
- Mix In The Flavorful Add-Ins:
- Add your shredded potatoes after squeezing out excess moisture. Fold in the diced pickles, shredded cheese, chopped scallions, fresh dill, and seasonings. Gently mix until every ingredient is evenly distributed throughout the egg mixture.
- Fill The Muffin Cups:
- Using a measuring cup or large spoon, divide the mixture evenly among the prepared muffin cups. Fill each about three-quarters full to allow room for expansion during baking. The tops will puff beautifully.
- Bake To Golden Perfection:
- Place the muffin tin in the preheated oven and bake for 25-30 minutes. Look for muffins that have puffed up with golden edges. Insert a toothpick into the center of a muffin. It should come out clean when they're done.
- Prepare The Dill Drip:
- While the muffins bake, whisk together sour cream, mayonnaise, fresh dill, lemon juice, and seasonings in a small bowl. Taste and adjust seasonings as needed. The sauce should be tangy and herbaceous to complement the muffins.
- Cool And Serve:
- Allow the finished muffins to cool in the pan for 5 minutes. This brief resting period helps them set up properly. Run a butter knife around the edges to loosen, then remove from the tin. Serve warm with the dill drip on the side.
Save The humble dill pickle is truly the star of this recipe. I discovered this combination when trying to use up a jar of homemade pickles my grandmother had given me. The brine from the pickles actually adds moisture to the muffins, preventing them from drying out like many egg-based breakfast items tend to do.
Storage and Reheating
These muffins store exceptionally well in the refrigerator for quick weekday breakfasts. Place cooled muffins in an airtight container and refrigerate for up to 3 days. For longer storage, wrap individual muffins tightly in plastic wrap and freeze for up to 2 months.
To reheat refrigerated muffins, microwave for 20-30 seconds until just warmed through. For frozen muffins, either thaw overnight in the refrigerator before microwaving or reheat from frozen in the microwave for about 45-60 seconds. You can also reheat in a 350°F oven for about 10 minutes for a crisper exterior.
The dill drip sauce can be stored separately in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving with reheated muffins.
Creative Variations
Transform these muffins to match your taste preferences or use ingredients you have on hand. For a Mediterranean twist, substitute feta cheese for cheddar and add chopped olives and roasted red peppers instead of pickles. The dill drip works beautifully with this variation too.
For a heartier version, add cooked and crumbled breakfast sausage or bacon to the mixture. Vegetarians might enjoy adding sautéed mushrooms and spinach for an earthy flavor profile. You could also incorporate grated zucchini for extra vegetables, just be sure to squeeze out excess moisture first.
For a spicy kick, add a few dashes of hot sauce to the egg mixture or fold in diced jalapeños. The cooling dill drip provides the perfect balance to the heat.
Make-Ahead Tips
These muffins are perfect for Sunday meal prep. Prepare the entire batch, cool completely, and store properly. You can even portion the dill drip into small containers for grab-and-go breakfasts all week.
For an even quicker morning routine, assemble all ingredients the night before. Store the whisked eggs and milk mixture separately from the dry ingredients in the refrigerator. In the morning, simply combine everything and bake.
The shredded potatoes can be prepared up to a day ahead. After shredding, place them in a bowl of cold water, cover, and refrigerate. This prevents browning. When ready to use, drain thoroughly and squeeze out excess moisture using a clean kitchen towel.
Save Serve warm with the dill drip on the side.
Recipe FAQ
- → Can I substitute cheddar cheese with another variety?
Yes, you can use Swiss or feta for a different taste. Try your favorite shreddable cheese for versatility.
- → How do I prevent the muffins from sticking to the tin?
Grease the muffin tin thoroughly with olive oil or nonstick spray to ensure easy removal after baking.
- → Can these muffins be made ahead of time?
Absolutely. Store cooled muffins in an airtight container in the fridge for up to three days for easy reheating.
- → Is it necessary to squeeze moisture from the shredded potatoes?
Yes, removing excess moisture helps the muffins bake up light and prevents sogginess.
- → Can I add extra vegetables to the mixture?
Definitely. Diced red bell pepper or finely chopped spinach work well for added crunch and color.
- → Is the dill drip sauce suitable for other uses?
Yes, it's delicious as a spread for sandwiches or a dip for fresh vegetables.