🧁 Cheesy Mashed Potato Muffins with Eggs
🥔🧀🍳 What They Are:
Fluffy, cheesy mashed potato “muffins” baked in a muffin tin, each with an egg baked inside or on top—great for breakfast, brunch, or a hearty snack.
🧾 Ingredients (Makes 6–8 muffins):
-
2 cups leftover mashed potatoes (room temp or chilled)
-
2 large eggs (for the mixture)
-
1 cup shredded cheese (cheddar, mozzarella, or a mix)
-
¼ cup chopped green onions or chives
-
½ tsp garlic powder
-
Salt & pepper to taste
-
Optional: ½ cup cooked bacon bits or diced ham
-
6–8 small eggs (for baking on top or inside the muffins)
-
Butter or nonstick spray (for greasing muffin tin)
👩🍳 Instructions:
1. Preheat Oven:
-
Preheat to 375°F (190°C). Grease a standard muffin tin with butter or nonstick spray.
2. Mix the Base:
-
In a large bowl, mix together mashed potatoes, shredded cheese, green onions, garlic powder, salt, pepper, and 2 eggs.
-
Fold in bacon or ham if using.
3. Fill Muffin Tin:
-
Spoon the potato mixture evenly into muffin cups, filling each about ¾ full.
-
Use the back of a spoon to make a small well or indentation in each mound.
4. Add the Eggs:
-
Crack a small egg into each well, or beat the eggs first and pour a spoonful into each muffin for a more even cook.
-
Season tops lightly with salt and pepper.
5. Bake:
-
Bake for 20–25 minutes, or until egg whites are set (yolks can be runny or firm—your choice).
-
Add a sprinkle of extra cheese during the last 5 minutes for a melty top.
6. Cool & Serve:
-
Let cool for a few minutes, then carefully remove with a spoon or offset spatula.
-
Garnish with extra green onions or hot sauce if desired.
🍽️ Tips:
-
For runny yolks: Bake 18–20 min. For fully cooked eggs: Go closer to 25–27 min.
-
Use a silicone muffin pan or parchment liners for easy removal.
-
These can be made ahead and reheated for a grab-and-go breakfast.
Would you like a sweet potato version, or a gluten-free veggie-packed twist too?