Here’s a delicious and practical recipe for Cheesy Mashed Potato Muffins with Eggs — perfect for breakfast, brunch, or using up leftover mashed potatoes. They’re savory, protein-packed, and easy to make in a muffin tin!
🧀🥔 Cheesy Mashed Potato Muffins with Eggs
🛒 Ingredients (for 6–8 muffins)
-
2 cups mashed potatoes (leftover or freshly made)
-
¾ cup shredded cheese (cheddar, mozzarella, or a mix)
-
2 large eggs (for the mix)
-
¼ cup milk (or cream for richness)
-
¼ cup chopped green onions or chives (optional)
-
Salt & pepper to taste
-
½ tsp garlic powder (optional)
-
1–2 more eggs (optional, for cracking on top before baking)
🧁 Optional Add-ins:
-
¼ cup cooked bacon or ham, chopped
-
¼ cup steamed broccoli, finely chopped
-
Dash of hot sauce or mustard for zing
👩🍳 Instructions:
1. Preheat oven to 375°F (190°C). Grease or line a muffin tin.
2. Mix the base:
In a large bowl, combine:
-
Mashed potatoes
-
Shredded cheese
-
Eggs (2 beaten)
-
Milk
-
Green onions, garlic powder, salt, and pepper
Mix until smooth and creamy.
3. Fill the muffin tin:
-
Spoon the mixture evenly into the muffin cups, filling about ¾ full.
-
Optional: Use a spoon to make a shallow “well” in the center of each and crack a raw egg into it.
4. Bake:
-
Without whole eggs on top: Bake for 20–25 minutes, or until golden brown and set.
-
With eggs on top: Bake for 18–22 minutes, or until the egg whites are set and yolks are cooked to your liking.
5. Cool slightly and serve:
-
Let cool 5 minutes before removing from the tin.
-
Serve warm with hot sauce, sour cream, or avocado slices.
🧊 Storage Tips:
-
Store in fridge up to 4 days.
-
Reheat in air fryer, toaster oven, or microwave.
-
Freezer-friendly: Wrap individually and freeze for up to 2 months.
Would you like a version that’s gluten-free, keto, or dairy-free?