Cheesy Mashed Potato & Egg Muffins
These Cheesy Mashed Potato & Egg Muffins are a delicious way to transform simple mashed potatoes into a savory, golden-baked treat. Crispy around the edges and soft, fluffy in the center, these muffins are packed with melted cheese, eggs, and flavorful seasonings. Perfect for breakfast, brunch, snacks, or as a comforting side dish, they’re easy to make and guaranteed to be a family favorite.
Ingredients
3 cups mashed potatoes (cooled)
2 large eggs
1 cup shredded cheddar cheese (or mozzarella)
1/4 cup grated Parmesan cheese
2 green onions, finely sliced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (optional)
Cooking spray or melted butter for greasing
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with silicone muffin liners.
In a large mixing bowl, combine the mashed potatoes, eggs, cheddar cheese, Parmesan cheese, green onions, garlic powder, onion powder, paprika, parsley, salt, and pepper. Mix until everything is well incorporated.
Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
Sprinkle a little extra cheese on top of each muffin for a beautifully golden crust.
Bake for 20–25 minutes, or until the tops are lightly browned and the muffins are set.
Allow the muffins to cool in the pan for 5 minutes before carefully removing them.
Serve warm with sour cream, yogurt dip, or your favorite sauce.
Tips
Add cooked bacon, diced ham, or sautéed vegetables for extra flavor.
Leftover mashed potatoes work perfectly for this recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
Golden, cheesy, and irresistibly fluffy, these Mashed Potato & Egg Muffins are the ultimate comfort-food bite-sized treat!
