🧁 Cheesy Mashed Potato Muffins with Eggs
🕒 Time: 35 minutes
🍽️ Makes: 12 muffins
🥔 Ingredients:
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2 cups mashed potatoes (leftovers work perfectly)
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4 large eggs
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1/2 cup shredded cheddar cheese (or mozzarella, Swiss, etc.)
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1/4 cup milk or sour cream (optional for creaminess)
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1/4 cup chopped green onions or chives (optional)
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Salt & pepper to taste
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Butter or nonstick spray (for greasing)
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Optional: 1/4 tsp garlic powder or paprika for extra flavor
🧀 Optional Add-ins:
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Cooked crumbled bacon or sausage
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Diced bell peppers or spinach
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Extra cheese for topping
🔪 Instructions:
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Preheat Oven:
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To 375°F (190°C).
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Grease a 12-cup muffin tin well or line with parchment muffin liners.
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Make the Batter:
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In a large bowl, mix mashed potatoes, eggs, cheese, milk/sour cream, and any seasonings or optional add-ins.
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Stir until smooth and well combined. The mixture should be scoopable, not too runny.
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Fill the Muffin Tin:
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Spoon mixture evenly into the muffin cups, filling about 3/4 full.
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Top with a sprinkle of cheese if desired.
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Bake:
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Bake for 20–25 minutes, or until the muffins are set, lightly golden on top, and a toothpick comes out clean.
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Cool & Serve:
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Let cool in the pan for 5–10 minutes before removing.
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Serve warm, or store in the fridge and reheat in the toaster oven or microwave.
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🧠 Tips:
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If using cold mashed potatoes, warm them slightly for easier mixing.
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Great for meal prep—these keep well for up to 4 days in the fridge.
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You can also bake in mini muffin tins for snack-sized bites (adjust baking time to ~15 minutes).
Would you like a version that’s gluten-free or made without dairy?