If you’re looking for a creative and delicious way to use up leftover mashed potatoes, these Cheesy Mashed Potato Muffins with Eggs are a must-try. With a crisp golden crust, a fluffy, cheesy interior, and the perfect touch of herbs and spices, these savory muffins are the ultimate comfort food made portable. Whether served as a breakfast side, a party appetizer, or a fun lunchbox treat, they’re guaranteed to be a hit.
Why You’ll Love This Recipe
- Easy and Quick: Just mix, roll, bake, and enjoy. Most of the work is done in a single bowl.
- Perfect Use for Leftovers: Ideal for using leftover mashed potatoes in a fun and tasty way.
- Kid-Friendly and Customizable: Add extra veggies, bacon bits, or different cheeses to suit your taste.
- Portable and Freezer-Friendly: Great for meal prep, potlucks, or lunchboxes.
Ingredients
- 3 cups chilled mashed potatoes
Leftovers work perfectly—chilling helps the muffins hold their shape. - 1 large egg
Binds the mixture together and helps with structure while baking. - 1 cup shredded cheddar cheese
Sharp cheddar adds a rich, cheesy flavor and a gooey texture. - 1/4 cup chopped chives
Adds a mild oniony freshness. You can also use green onions. - 1/4 cup all-purpose flour
Gives the muffins some body and helps hold the shape during baking. - 1/2 teaspoon garlic powder
Adds savory depth to complement the cheese. - Salt and pepper to taste
Enhances the overall flavor—adjust based on your mashed potatoes’ seasoning. - 1/2 cup grated Parmesan cheese (for rolling)
Creates a crispy, golden crust when baked. - Cooking spray or butter (for greasing)
Prevents sticking and enhances the muffin edges.
Directions
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C).
Grease a mini muffin pan (or a regular muffin pan if preferred) using butter or cooking spray. This ensures easy removal and adds a bit of flavor to the edges.
Step 2: Mix the Ingredients
In a large mixing bowl, combine:
- Chilled mashed potatoes
- Egg
- Shredded cheddar
- Chopped chives
- Flour
- Garlic powder
- Salt and pepper
Use a wooden spoon or spatula to mix until all ingredients are thoroughly combined and smooth. The mixture should be firm enough to shape into balls—if it feels too soft, add a little more flour.
Step 3: Shape and Coat
Roll the mixture into 1-inch balls (about the size of a golf ball). Roll each ball in grated Parmesan cheese until evenly coated. This Parmesan crust gives the muffins their signature crunch.
Step 4: Fill the Muffin Tin
Place the Parmesan-coated balls into the greased muffin pan cavities. Gently press them down to flatten the tops slightly, shaping them like small muffin puffs.
Step 5: Bake
Bake for 15–20 minutes, or until the muffins are golden brown and crisp on the outside. The tops should be bubbling slightly from the cheese, and the bottoms should be lightly toasted.
Step 6: Cool and Serve
Allow the muffins to cool for 5 minutes in the pan before gently removing them with a spoon or small spatula. Serve warm and enjoy!
Serving Ideas
- For Breakfast: Pair with eggs and sausage or serve alongside avocado toast.
- As a Snack: Dip in sour cream, ranch, or spicy mayo for an afternoon treat.
- At Parties: Make a double batch and serve as finger food with toothpicks.
- In Lunchboxes: These muffins stay delicious even at room temperature.
Variations
- Add Veggies: Mix in finely chopped broccoli, spinach, or bell peppers.
- Make it Meaty: Add bacon bits, crumbled sausage, or diced ham to the mixture.
- Spice It Up: Add chopped jalapeños or a pinch of cayenne for heat.
- Cheese Swaps: Try mozzarella, gouda, or pepper jack for different flavor profiles.
- Gluten-Free: Use almond flour or gluten-free flour in place of regular flour.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooled muffins in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen in the oven at 375°F for 8–10 minutes.
- Microwave: Reheat on a microwave-safe plate for 20–30 seconds, though this may soften the crispy exterior.
FAQs
Q: Can I use instant mashed potatoes?
A: Yes, as long as they’re chilled and firm. Just make sure they aren’t overly watery.
Q: Can I make these ahead of time?
A: Absolutely! You can mix and roll the muffins ahead and refrigerate them, then bake just before serving.
Q: Do I have to use a muffin pan?
A: No, but a muffin pan helps shape the muffins and makes cleanup easier. You can bake them directly on a greased baking sheet if needed.
Q: What’s the best cheese to use?
A: Sharp cheddar provides strong flavor and great melt, but feel free to experiment with gouda, pepper jack, or even blue cheese.
Q: Can I double the recipe?
A: Definitely! Just use two muffin pans or bake in batches.
Final Thoughts
These Cheesy Mashed Potato Muffins with Eggs are more than just a way to use up leftovers—they’re a creative, delicious treat your whole family will enjoy. With crisp, cheesy edges and a tender, flavorful center, they check all the boxes for a satisfying bite. Whether you’re looking to impress at brunch or whip up a snack for movie night, these muffins deliver every time.