Gluten-Free Cheesy Idaho Potato Hashbrown Muffins
These savory potato muffins combine shredded Idaho potatoes with sautéed peppers, onions, and fresh chives, all bound together with eggs and creamy yogurt. Each muffin features a crispy potato crust filled with melted white cheddar and Monterey Jack cheeses. Perfect for brunch, meal prep, or as a hearty side dish, these portable muffins offer all the flavors of classic hashbrowns in a convenient handheld form. The combination of two cheeses creates a rich, melty center while the potato exterior develops a golden, crispy texture during baking.
Ingredients
- 5 eggs
- 2 ounces plain yogurt
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ¼ cup chives, chopped
- 2 ounces whole butterolive oil1:1gluten-freedairy-freedairy-free
different flavor profile
- 2 ounces onion, diced
- 2 ounces red and yellow peppers, diced
- 3 large Idaho potatoes, shreddedrusset potatoes1:1gluten-freedairy-free
similar starchy texture
- 4 ounces white cheddar cheese, gratedsharp cheddar1:1gluten-free
more pronounced flavor
- 4 ounces Monterey Jack cheese, grated
Instructions
- 1
Preheat oven to 350°F
- 2
Beat eggs with yogurt, sea salt, pepper, and chives
- 3
Melt butter in large skillet and sauté peppers and onions for about 2 minutes
- 4
Add shredded potatoes and sauté until golden brown
- 5
Remove from heat and cool slightly
- 6
Place potato mixture in muffin molds, manipulating to coat bottom and sides forming cups
- 7
Combine cheeses and place into each potato cup, then top with more potato mixture
- 8
Stir egg mixture and pour into each mold without overfilling
- 9
Bake for approximately 25 minutes or until knife inserted comes out clean
Tips
Cool the sautéed potato mixture slightly before molding to prevent melting the muffin cups and making them easier to handle
Press the potato mixture firmly against the mold sides to create a stable cup that won't collapse during baking
Don't overfill with egg mixture as it will expand during baking and may overflow the potato cups
Good to Know
Refrigerate for up to 3 days in covered container
Can be assembled night before and baked in morning, or fully baked and reheated
Serve warm, can reheat in 300°F oven for 5-8 minutes
Common Mistakes
Don't skip cooling the potato mixture or it will be too hot to handle and may melt cheese prematurely
Avoid overpacking potato mixture too tightly or muffins will be dense
Don't fill with too much egg mixture as it expands during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make these ahead of time?
Yes, you can assemble them the night before and bake in the morning, or bake completely and reheat at 300°F for 5-8 minutes until warmed through.
What if I don't have muffin molds?
You can use a regular muffin tin greased well with butter or cooking spray. Silicone molds work best for easy removal.
How long do these keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. They can also be frozen for up to 2 months and reheated from frozen.