Description
These Cheesy Mashed Potato Muffins with Eggs are a cozy, savory treat that’s perfect for breakfast, brunch, or even a light dinner. Creamy mashed potatoes blended with eggs and cheese are baked into fluffy, golden muffins that are crispy on the outside and soft on the inside. They’re comforting, filling, and incredibly easy to make.
Introduction
If you love mashed potatoes and eggs, this recipe brings them together in the best possible way. It’s also an excellent way to use leftover mashed potatoes and turn them into something new and exciting. These muffins are portable, family-friendly, and ideal for meal prep.
Why You’ll Love This Recipe
It’s a great way to use leftover mashed potatoes
Perfect for breakfast, brunch, or meal prep
Customizable with your favorite add-ins
Soft, cheesy, and full of comforting flavor
Recipe Overview
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes
Servings: 8–10 muffins
Ingredients
For the Mashed Potatoes
2 cups mashed potatoes, prepared in advance
1 cup shredded cheese, cheddar or your favorite blend
1/2 cup milk or cream for extra richness
1/4 cup butter, melted
Salt and black pepper, to taste
1/2 teaspoon garlic powder, optional
1/2 teaspoon onion powder, optional
For the Muffins
4 large eggs
1/4 cup chopped green onions or chives, optional
Extra shredded cheese for topping, optional
Cooking spray or muffin liners
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray or line it with muffin liners.
Prepare the Mashed Potatoes
If your mashed potatoes are cold, warm them slightly so they mix easily. In a large bowl, combine mashed potatoes, shredded cheese, milk, melted butter, salt, pepper, garlic powder, and onion powder. Mix until smooth and well combined.
Prepare the Eggs
In a separate bowl, whisk the eggs until fully blended.
Combine the Mixture
Pour the whisked eggs into the mashed potato mixture. Add the chopped green onions or chives if using. Stir gently but thoroughly until everything is evenly mixed.
Fill the Muffin Tin
Spoon the mixture into the prepared muffin cups, filling each about three-quarters full. Sprinkle extra cheese on top if desired.
Bake
Bake for 20–25 minutes, or until the muffins are set in the center and lightly golden on top.
Cool and Serve
Let the muffins cool for a few minutes before removing them from the tin. Serve warm for the best flavor and texture.
Variations
Add cooked bacon, sausage, or ham for extra protein
Mix in sautéed spinach, mushrooms, or bell peppers
Use pepper jack or mozzarella for a different cheese flavor
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. These muffins also freeze well for up to 2 months. Reheat in the oven or microwave until warmed through.
FAQs
Can I use leftover mashed potatoes?
Yes, this recipe is perfect for leftover mashed potatoes. Just make sure they’re not too dry before mixing.
Can I make these ahead of time?
Absolutely. Bake them in advance and reheat when ready to serve.
Can I make them without cheese?
Yes, but the texture will be less creamy. You may want to add a little extra milk or butter.
Are these good for kids?
Yes, they’re soft, mild, and very kid-friendly.
Conclusion
Cheesy Mashed Potato Muffins with Eggs are a simple, comforting recipe that turns basic ingredients into something special. Whether you’re using leftovers or making them fresh, these muffins are guaranteed to be a crowd-pleaser and a recipe you’ll come back to again and again.