Cheesy Mashed Potato Muffins with Eggs

Here’s a comforting and protein-packed recipe for Cheesy Mashed Potato Muffins with Eggs — great for breakfast, brunch, or meal prep. They’re made with leftover mashed potatoes, cheese, and a whole egg baked right in the center!

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🧀🥔 Cheesy Mashed Potato Muffins with Eggs

🔸 Ingredients (Makes 6–8 muffins)

• 2 cups mashed potatoes (leftover or freshly made)

• 1 cup shredded cheddar cheese (or a blend)

• ¼ cup grated Parmesan (optional for extra flavor)

• 2 green onions, chopped (optional)

• 2 eggs (for the potato mix)

• 6–8 small eggs (for filling each muffin)

• Salt & pepper, to taste

• Butter or oil (for greasing)

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🔹 Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin generously with butter or oil.

2. Make the base mix:

   • In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan (if using), chopped green onions, and 2 eggs.

   • Season with salt and pepper. Mix until well combined.

3. Form the muffin bases:

   • Spoon the potato mixture into the muffin tins and press down with the back of a spoon to form a “nest” with a well in the center.

4. Add eggs:

   • Crack a small egg into each well. (If your eggs are large, you can crack into a small bowl first and pour half the white out before adding.)

5. Bake:

   • Bake for 15–20 minutes, or until the egg whites are set and yolks are cooked to your preference.

   • For firmer yolks, bake closer to 20–22 minutes.

6. Serve warm, garnished with more green onions or a sprinkle of paprika if desired.

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✨ Tips:

• Use silicone muffin cups or parchment liners for easy removal.

• Add crumbled bacon, sautéed spinach, or diced ham to the potato mix for variety.

• Store in fridge up to 3 days; reheat in oven or air fryer for best texture.

Would you like a version using sweet potatoes or a vegetarian variation?