Pickle-Fix Egg Potato Muffins (Print View)

Fluffy muffins with eggs, potatoes, pickles, cheddar, and dill, served with a creamy herbed dipping sauce.

# Components:

→ For the Muffins

01 - 4 large eggs
02 - 1 cup shredded potatoes, squeezed dry
03 - 1/2 cup diced dill pickles
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup chopped scallions
06 - 1/4 cup whole milk
07 - 2 tablespoons chopped fresh dill
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 tablespoon olive oil, for greasing

→ For the Dill Drip

12 - 1/2 cup sour cream
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon finely chopped fresh dill
15 - 1 teaspoon lemon juice
16 - 1/4 teaspoon garlic powder
17 - Salt and pepper, to taste

# Directions:

01 - Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - In a large mixing bowl, whisk together the eggs and milk until well blended.
03 - Add shredded potatoes, diced pickles, cheddar cheese, scallions, dill, garlic powder, salt, and pepper. Mix until evenly combined.
04 - Divide the mixture evenly among the prepared muffin cups, filling approximately 75% full.
05 - Bake for 25-30 minutes, or until the muffins are puffed and golden, and a toothpick inserted into the center comes out clean.
06 - While muffins bake, whisk together sour cream, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper in a small bowl until smooth.
07 - 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.

# Expert Advice:

01 -
  • Ready in under an hour for busy mornings
  • Makes 12 portable breakfast muffins perfect for meal prep
  • Combines unexpected flavors that surprisingly work together
  • Customizable with your favorite add-ins and cheese options
02 -
  • Perfect for meal prep these muffins refrigerate beautifully for up to three days
  • Contains 110 calories per muffin making them a satisfying but light breakfast option
  • Vegetarian friendly but easily adaptable for meat lovers by adding bacon or ham
03 -
  • Always thoroughly squeeze moisture from shredded potatoes to ensure muffins have the right texture
  • Let muffins cool slightly before removing from tin to help them set up properly
  • The dill drip can double as a delicious sandwich spread or vegetable dip

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