Description: These savory, handheld bites are packed with flavor and make a fantastic breakfast, side dish, or snack. They feature a delicious blend of tender grated potatoes, fresh zucchini, melted cheese, and a fluffy egg base, all baked until golden brown with a delightfully crispy, cheesy top.
Ingredients
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Potatoes: 2 medium russet or Yukon Gold potatoes, peeled and finely shredded (excess moisture squeezed out)
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Zucchini: 1 medium zucchini, shredded (excess moisture squeezed out)
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Eggs: 4 large eggs
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Cheese: 1.5 cups shredded cheddar cheese or mozzarella (divided)
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Aromatics: 3 green onions (scallions), finely chopped
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Seasoning: 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and black pepper to taste
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Oil or Butter: 1 tbsp melted butter or oil (plus extra for greasing the muffin tin)
Instructions
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Preheat & Prep: Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with cooking spray, butter, or oil.
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Prepare the Veggies: Place the shredded potatoes and zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible. (This step is crucial for getting a nice texture!)
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Mix the Base: In a large mixing bowl, combine the squeezed potatoes, zucchini, half of the shredded cheese, chopped green onions, garlic powder, onion powder, salt, and pepper.
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Add the Eggs: In a separate small bowl, whisk the eggs and melted butter together, then pour them over the potato-zucchini mixture. Stir well until everything is evenly combined.
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Fill the Muffin Tin: Divide the mixture evenly among the 12 muffin cups, pressing down slightly so they hold their shape. Top each cup with a sprinkle of the remaining cheese.
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Bake: Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown, the tops are deeply toasted and cheesy, and the centers are set.
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Cool & Serve: Let the cups cool in the tin for about 5 minutes so they firm up, then gently run a knife around the edges to remove them. Garnish with extra fresh chopped green onions and serve warm!
