Thursday, March 15, 2012

Potato Omelet Muffin

Three cheers for our   Improv Cooking Challenge which is hosted by Kristen of Frugal Antics of a Harried Homemaker.  Thanks Kristen.

I love these because they are minis and because they taste so very good.

Potato Omelet Muffin


4 medium potatoes

5 eggs

2 tablespoons olive oil

2 scallions, chopped

2 tablespoons chives

2 slices Gouda

1 orange pepper, diced

1/2 cup milk

1/4 cup sour cream (low-fat)


Preheat oven to 350 degrees F.

In a large skillet, put the butter and half the olive oil. Use remaining oil if needed. I used it then took another tablespoon and added it to the skillet.

Peel potatoes and shred.

Cook for three minutes, orange pepper and scallions. Add chives for one additional minute.

Remove from pan and replace with potatoes.

Cook until translucent.

While potatoes are cooking, mix milk, eggs, sour cream and cheese.

Add peppers, scallions and chives to egg mixture.

Add the potatoes and bake in 350 degree oven for 25 minutes. Check earlier.

I tested with a sharp knife. They were done when the knife came out clean.

Linked to Foodie Friday    Friday Food     It's A Blog Party      Gluten Free Wednesdays


  1. I just love this kind of recipe too. They look amazing!

  2. These little gems look so tasty. They would be a big hit at my house!

  3. Hmmm this sounds like a very interesting muffin!

  4. These sound delicious! They'd be perfect for brunch with my hubby this weekend. :)

  5. These sound wonderful. We make cupcake style quiches, I'll have to try these too. Everything in them is stuff my kids love!

    Thanks for linking up to Friday Food at!

  6. This is a great gluten free breakfast!

  7. nice idea.. thanks for posting..


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