Cheesy Mashed Potato Muffins with Eggs—great for breakfast, brunch, or even meal prep!
🧀 Cheesy Mashed Potato Muffins with Eggs
A savory, protein-packed twist on leftover mashed potatoes
Ingredients:
2 cups mashed potatoes (leftover or fresh)
1 cup shredded cheese (cheddar, mozzarella, or your fave blend)
2 eggs (beaten)
¼ cup milk
¼ cup chopped green onions (optional)
½ tsp garlic powder
Salt & pepper to taste
6 eggs (for cracking on top – optional, for “baked egg” version)
Butter or non-stick spray (for greasing muffin tin)
Instructions:
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well with butter or non-stick spray.
In a large bowl, combine:
Mashed potatoes
Shredded cheese
Beaten eggs (the 2 mixed ones)
Milk
Green onions
Garlic powder, salt & pepper
Spoon the mixture into each muffin cup, filling about ¾ full and smoothing the tops.
(Optional baked egg version):
Make a small indent in the center of each filled muffin.
Crack one egg into each indent for a baked egg-on-top effect.
Lightly season each egg with salt and pepper.
Bake for 20–25 minutes, or until the muffins are golden and set (the egg on top should be cooked to your liking — leave in longer for fully set yolks).
Cool slightly before removing from the tin. Serve warm!
🧂 Serving Ideas:
Garnish with more green onions or a dollop of sour cream.
Great with hot sauce or ketchup on the side.
Serve with a side salad or fruit for a full meal.