Here’s a tasty and protein-rich recipe for Cheesy Mashed Potato Muffins with Eggs — perfect for breakfast, meal prep, or using up leftover mashed potatoes. They’re savory, satisfying, and super easy to make in a muffin tin.
🧁 Cheesy Mashed Potato Muffins with Eggs
Yields: 12 muffins
Prep Time: 10 minutes
Bake Time: 20–25 minutes
🥔 Ingredients:
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2 cups mashed potatoes (leftovers or freshly made, room temp or cold)
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3 large eggs
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1 cup shredded cheese (cheddar, mozzarella, or a mix)
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¼ cup milk (or cream for richer muffins)
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2 tbsp chopped chives or green onions (optional)
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½ tsp salt (adjust to taste depending on the saltiness of the potatoes)
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¼ tsp black pepper
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Optional add-ins:
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Cooked bacon bits or crumbled sausage
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Steamed broccoli or spinach
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Paprika or garlic powder for extra flavor
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🧑🍳 Instructions:
1. Preheat Oven
Preheat to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone liners.
2. Mix the Batter
In a large bowl, whisk the eggs, milk, salt, and pepper.
Add mashed potatoes and stir until mostly smooth.
Mix in cheese, chives, and any other add-ins.
3. Fill Muffin Cups
Scoop the mixture evenly into the prepared muffin tin.
Fill each cup to the top — they don’t rise much.
4. Bake
Bake for 20–25 minutes, or until golden on top and set in the center.
They’ll puff up slightly, then settle as they cool.
5. Cool Slightly & Serve
Let rest for 5 minutes before removing from the pan.
Serve warm, or cool completely for meal prep.
🍽️ Serving & Storage
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Serve with: hot sauce, sour cream, or a green salad
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Store: in the fridge up to 4 days
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Freeze: individually wrapped, up to 2 months
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Reheat: in microwave or oven until warmed through