Introduction
Cheesy Mashed Potato Muffins with Eggs are a creative and delicious way to transform leftover mashed potatoes into a hearty and protein-packed meal or snack. Baked in muffin tins, these savory treats combine fluffy potatoes, gooey cheese, and eggs for a satisfying bite that’s great for breakfast, brunch, or lunchboxes.
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Origin and Cultural Significance
This dish is rooted in the culinary practice of minimizing food waste—turning leftovers into new, exciting creations. Mashed potato-based bakes are common in European and American cuisines, where comfort food is often at the heart of traditional meals. Combining them with eggs and cheese in a muffin form reflects modern kitchen innovation, merging classic flavors with contemporary convenience.
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Ingredients Quantity (Makes 12 muffins)
Mashed potatoes (cooked, cooled) – 2 cups
Eggs (whole) – 4 large (2 for the mixture, 2 for topping or mix-in)
Cheddar cheese (shredded) – 1 cup
Milk – ¼ cup
Baking powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Green onions (chopped) – ¼ cup
Butter or oil (for greasing muffin tin) – as needed
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Optional Additions
Cooked bacon bits or ham for extra flavor
Spinach or chopped bell peppers for added nutrients
Garlic powder or smoked paprika for seasoning boost
Mozzarella or feta for different cheese variations
Chili flakes if you enjoy heat
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Tips for Success
Use cold or room temperature mashed potatoes for easier mixing.
Grease the muffin tin generously or use silicone liners to prevent sticking.
Whisk eggs thoroughly before adding to get a uniform texture.
Don’t overfill the muffin cups; leave room for slight rise.
Let muffins cool slightly before removing to maintain shape.
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Instructions
1. Preheat Oven: Preheat to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. Mix Ingredients: In a bowl, combine mashed potatoes, 2 eggs, cheese, milk, baking powder, salt, pepper, and green onions. Mix until well combined.
3. Fill Muffin Tin: Spoon the mixture evenly into muffin cups, filling each about ¾ full.
4. Optional Egg Centers: Crack remaining eggs into a bowl and beat lightly. Pour a bit into each muffin cup for extra egginess, or crack a quail egg directly in the center of each for a yolky core.
5. Bake: Bake for 20–25 minutes, or until golden brown and firm to the touch.
6. Cool and Serve: Let rest for 5 minutes before removing. Serve warm or cold.
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Description
These muffins are soft on the inside, crisp on the edges, with cheesy goodness throughout and a satisfying, savory flavor profile. The egg adds structure and richness, making them both filling and flavorful.
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Nutritional Information (Per Muffin, Approximate)
Calories: 120
Fat: 7g
Carbohydrates: 10g
Protein: 6g
Fiber: 1g
Sodium: 220mg
Values may vary based on ingredients used.
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Conclusion
Cheesy Mashed Potato Muffins with Eggs are the ultimate blend of convenience and comfort. Perfect for repurposing leftovers or meal prepping for the week, they deliver bold taste in every bite-sized portion.
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Recommendation
Serve with a dollop of sour cream, a fresh salad, or alongside a hot soup. Great for kids, easy to pack, and customizable to any taste preference—these muffins are an all-around win.
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Embracing Healthful Indulgence
For a lighter version, use reduced-fat cheese, egg whites, and substitute some mashed potatoes with cauliflower mash. Incorporate vegetables like spinach or zucchini for extra fiber and nutrients. With a balance of carbs, protein, and healthy fats, these muffins can be both nourishing and indulgent.