Made By Emily
Breakfast

Easy Savory Potato Spinach Muffins

Savory potato spinach muffins displayed on a plate, ideal for healthy snacking.

Ingredients

  • 1 pound (500 g) hard-boiled potatoes
  • 2 large eggs
  • Salt and pepper, to taste
  • 3.5 ounces (100 g) mozzarella, diced
  • Cooking oil (for sautéing)
  • 10.5 ounces (300 g) fresh spinach
  • 2–3 spring onions, finely chopped
  • Olive oil (for greasing and drizzling)
  • Breadcrumbs (for coating)

Instructions

  1. Prepare the Potatoes: In a large bowl, mash the hard-boiled potatoes thoroughly until smooth. Incorporate the eggs, adding a sprinkle of salt and pepper, and mix until well combined.
  2. Sauté the Spinach: Heat a splash of cooking oil in a frying pan over medium heat. Add the spinach and sauté until wilted, which should take about 3-4 minutes. Season lightly with salt and pepper.
  3. Combine Ingredients: Finely chop the spring onions and dice the mozzarella. Add the sautéed spinach and spring onions to the mashed potato mixture, followed by the mozzarella cubes. Stir well to combine all ingredients.
  4. Prepare the Baking Molds: Grease small baking molds or a casserole dish with olive oil, then sprinkle the bottoms and sides with breadcrumbs to prevent sticking.
  5. Fill the Molds: Spoon the potato-spinach mixture into the prepared molds, pressing gently to pack it in evenly.
  6. Final Touches: Top the surface of the muffins with additional breadcrumbs and drizzle lightly with olive oil for a golden finish.
  7. Bake: Place in a preheated oven at 350°F (180°C) and bake for approximately 50 minutes, or until the muffins are golden brown and crispy on top.
  8. Cool & Serve: Allow to cool for a few minutes before serving warm. The melted mozzarella adds a delightful juiciness to each bite.

Recipe Notes

  • Test the Mixture: If the mixture feels too dry before baking, add a touch more cooking oil to achieve the desired consistency.
  • Make It Yours: Experiment with adding herbs like dill or thyme for extra flavor.
  • Batch Cooking: You can double the recipe and freeze leftovers for quick snacks later.

Nutrition Estimate

Calories: 180

Protein: 8g

Carbs: 22g

Fat: 6g