Need an easy, grab-n-go breakfast? These gluten-free Egg & Potato Breakfast Muffins are for you! They’re hand-held, grain-free, and Whole30!
Breakfast on the brain.
Breakfast is one of my favorite meals. No doubt about it. Smoothies, pancakes, donuts, waffles, eggs & bacon, bagels… I love it all! It’s a good meal to love, too. Breaking the fast of night with something nourishing and energizing is a great way to start the day!
My family is also full of breakfast-lovers. They tend to be more of the granola and rice cereal crowd, but eggs are still a regular morning meal for them. Though they do love pretty much any kind of egg I make them, egg muffins have always been their favorites.
If you’re here looking for family-friendly breakfasts, these egg and potato breakfast muffins are a great place to start! Here are a few more of my family’s favorite breakfasts…
Changing things up.
They really do love eggs with hashbrowns, but it’s not too often I have leftover baked potatoes laying around to make them with. And with five kids wanting breakfast asap, I don’t really have the time to make them, either! But every now and again I have a couple extras in the fridge, not enough for seven people, but enough to fit in these little egg & potato breakfast muffins!
And the natives rejoice!
Egg & potato breakfast muffins.
These little muffins are super simple and easy to mix up in the morning, making them a great grab-n-go breakfast. Not that I know much about those, being a homeschool mom! Haha. Regardless, my kids love the fact that they can pick them up and enjoy them without silverware. I might not even bother with plates when I make these…
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Egg & Potato Breakfast Muffins
Grain, gluten, dairy and sugar.
- 12 eggs, organic or farm-fresh, preferably
- 3-4 pre-baked russet or other white potato
- sea or Himalayan salt, pepper, and parsley
Preheat oven to 350 and grease a 12-cavity muffin pan.
Grate the potatoes (they don’t have to be peeled), salt, and press about 1/4 cup of grated potato into each muffin cavity. You can press it up on the sides, if you want.
Break an egg into each potato-filled cavity and sprinkle with salt, pepper, and parsley.
Bake for about 25 minutes, or until egg is cooked through.