Ooooh yes, now that’s a brunch-time win! Cheesy Mashed Potato Muffins with Eggs are like a savory, protein-packed bite of comfort — great for breakfast, snack prep, or using up leftover mashed potatoes in a deliciously clever way.
These little muffins are fluffy, cheesy, and hold a soft egg center if you go that route. Let’s get you that golden, melty goodness:
Cheesy Mashed Potato Muffins with Eggs
Ingredients:
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2 cups mashed potatoes (leftovers work perfectly!)
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¾ cup shredded cheddar cheese (or your fave)
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2 eggs (for the potato mix)
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¼ cup milk or cream
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2 tbsp chopped green onions or chives
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Salt & pepper to taste
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Optional: ½ tsp garlic powder or paprika for flavor
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6–12 eggs (optional, for baking whole inside each muffin)
Instructions:
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Preheat oven to 375°F (190°C). Grease a muffin tin well or use silicone liners.
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In a bowl, mix mashed potatoes, cheese, 2 eggs, milk, green onions, and seasoning until smooth and well combined.
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Scoop mixture into muffin tin — about halfway full for each cup.
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Optional egg center:
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Make a little dent in the center of each muffin using a spoon.
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Crack a small egg right into the dent (for medium/large eggs, only fill ⅔ full with potato).
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Sprinkle tops with extra cheese or herbs if desired.
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Bake for:
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20–25 mins for muffins without whole eggs
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25–30 mins for muffins with eggs (until egg whites are set and yolks are your preferred doneness)
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Let cool slightly before removing from pan. Serve warm!
Storage:
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Store in fridge for up to 4 days
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Reheat in toaster oven or microwave
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Freeze well for grab-and-go breakfast — just zap and go!
Variations:
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Add cooked bacon or sausage bits to the mix
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Swap in pepper jack, feta, or mozzarella
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Use mashed sweet potatoes for a fun twist