Cheesy Mashed

by

Potato Muffins with

eggs

CHEESY MASHED POTATO MUFFINS WITH EGGS

Introduction

Cheesy Mashed Potato Muffins with Eggs are the perfect way to transform leftover mashed potatoes into a delicious, protein-packed breakfast, brunch, or snack. These savory muffins are creamy on the inside, golden on the outside, and loaded with cheesy goodness. The baked eggs add a rich flavor and make them a complete, satisfying meal in a convenient handheld form. They’re quick to prepare, freezer-friendly, and ideal for meal prep.

Ingredients (Makes 12 muffins)

  • 3 cups mashed potatoes (fresh or leftover)
  • 4 large eggs (2 beaten for batter, 2 whole for topping or filling)
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 1/2 cup milk (whole or 2%)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust depending on mashed potatoes seasoning)
  • 2 tablespoons chopped fresh chives or green onions (optional)
  • Cooking spray or muffin liners

Instructions

Step 1 – Prepare the Oven and Pan

  1. Preheat oven to 375°F (190°C).
  2. Grease a 12-cup muffin tin or line with muffin liners.

Step 2 – Mix the Batter
3. In a large bowl, combine mashed potatoes, 2 beaten eggs, milk, melted butter, baking powder, garlic powder, salt, and pepper.
4. Stir in cheddar cheese and chives until well mixed.

Step 3 – Fill the Muffin Cups
5. Spoon the potato mixture evenly into muffin cups, filling each about 3/4 full.

Step 4 – Add Eggs (Optional for Breakfast Style)
6. For an egg-in-the-middle effect, make a small well in the center of each muffin and crack in a small egg or half an egg (depending on muffin size).

Step 5 – Top and Bake
7. Sprinkle extra cheddar cheese on top for a golden crust.
8. Bake for 20–25 minutes, or until muffins are set and lightly browned.

Step 6 – Cool and Serve
9. Let muffins cool for 5 minutes before removing from pan. Serve warm.

Methods

  • Oven-Baked (Classic) – Best for golden crust and fluffy texture.
  • Mini Muffin Version – Great for appetizers or kids’ snacks.
  • Air Fryer Method – Bake at 350°F (175°C) for about 10–12 minutes.

History

While mashed potato muffins aren’t a centuries-old dish, they have evolved from the tradition of creatively using leftovers, especially in European and American cooking. The concept of combining potatoes, cheese, and eggs draws inspiration from comfort food classics like shepherd’s pie and potato casseroles. In recent years, these muffins have become popular for their portability and versatility, especially in brunch culture.

Benefits

  • Reduces Waste – Great use for leftover mashed potatoes.
  • Nutrient-Packed – Potatoes provide energy, eggs offer protein, cheese gives calcium.
  • Portable – Perfect for breakfast on-the-go.
  • Customizable – Add vegetables, meats, or spices to suit your taste.
  • Kid-Friendly – Soft texture and cheesy flavor appeal to children.

Formation (Serving & Presentation)

  • Serve warm with sour cream or Greek yogurt for dipping.
  • Pair with a fresh salad for a light lunch.
  • Add crispy bacon bits on top for a hearty breakfast.
  • Arrange on a wooden board with garnishes for brunch buffets.

Conclusion

Cheesy Mashed Potato Muffins with Eggs are an easy, creative way to make comfort food portable. They turn simple, humble ingredients into a flavorful, satisfying dish that works for breakfast, lunch, or snacks.

For Lovers

  • Serve warm muffins with fresh herbs and fruit for a cozy breakfast in bed.
  • Bake together on a Sunday morning for a fun kitchen date.
  • Enjoy as part of a homemade brunch spread with fresh juice and coffee.

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