Ohhh yes — Cheesy Mashed Potato Muffins with Eggs are a game-changer. Perfect for breakfast, brunch, or even as a fun side dish. They’re crispy on the outside, fluffy inside, packed with cheesy goodness, and the egg gives them that protein boost to keep you full and happy. Let’s do it!
Cheesy Mashed Potato Muffins with Eggs
Ingredients (makes about 6 muffins):
-
2 cups mashed potatoes (leftovers work great!)
-
2 large eggs
-
1 cup shredded cheese (cheddar, mozzarella, or a mix)
-
¼ cup milk (or cream, for richness)
-
¼ cup green onions or chives, chopped (optional)
-
Salt & pepper to taste
-
Optional: ½ tsp garlic powder or smoked paprika for flavor
Instructions:
-
Preheat & Prep
Preheat your oven to 375°F (190°C).
Grease a muffin tin well or use silicone liners. -
Mix It Up
In a large bowl, combine mashed potatoes, eggs, cheese, milk, green onions (if using), and seasonings. Stir until well blended. -
Fill the Muffin Tin
Spoon the mixture into each muffin cup, filling them to the top and smoothing the surface slightly. -
Bake
Bake for 20–25 minutes, or until the tops are golden and set. You can broil for an extra minute or two at the end for more crispiness on top. -
Cool & Serve
Let them cool for a few minutes before removing from the tin. Serve warm!
Variations:
-
Add-ins: Crumbled bacon, diced ham, or sautéed veggies like spinach or bell peppers.
-
Mini version: Use a mini muffin tin for bite-sized snacks.
-
Breakfast version: Crack a quail egg or a bit of beaten egg on top before baking for an “egg cup” effect.
Want a dipping sauce idea for these? Or a sweet potato twist?