Cheesy Mashed Potato Muffins with Eggs 🥔🧀🥚
Transform leftover mashed potatoes into crispy, cheesy muffin cups with a hidden soft-boiled or baked egg center—perfect for breakfast or brunch!
Ingredients (Makes 6 muffins)
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2 cups leftover mashed potatoes (or make fresh: 2 potatoes + butter/milk)
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1 cup shredded cheddar cheese (or Gruyère)
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1 large egg (for binding)
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2 tbsp chopped chives or green onions
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½ tsp garlic powder
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½ tsp paprika
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Salt & pepper to taste
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6 small eggs (or crack 1 egg into each muffin cup)
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Non-stick spray or butter for greasing
Optional Add-Ins:
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Crumbled bacon or diced ham
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Sautéed spinach or mushrooms
Instructions
1. Prep the Potato Mixture
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Mix mashed potatoes, cheese, egg, chives, garlic powder, paprika, salt, and pepper in a bowl.
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Stir in any add-ins (bacon, veggies, etc.).
2. Form the Muffin Cups
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Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
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Press ⅓ cup potato mixture into each cup, forming a well in the center (like a nest).
3. Add the Eggs
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Option 1 (Baked Eggs): Crack a small egg into each well.
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Option 2 (Pre-Cooked Eggs): Gently place a soft-boiled egg (peeled) in each well.
4. Bake
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Bake for 18–22 mins (for baked eggs) until whites are set but yolks are still runny.
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If using pre-cooked eggs, bake for 12–15 mins just to heat through.
5. Serve
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Let cool 5 mins, then run a knife around edges to loosen. Garnish with extra chives and cheese.
Tips for Success
✔ Use cold mashed potatoes—they hold shape better.
✔ For firmer yolks: Bake 3–5 mins longer.
✔ Make ahead: Assemble muffin cups (without eggs) and refrigerate overnight. Add eggs before baking.
Why You’ll Love These
✅ Crispy outside, creamy inside with a gooey egg surprise.
✅ Great for leftovers (holiday mashed potatoes work perfectly!).
✅ Portable breakfast—reheat in the microwave or toaster oven.
Pair with: Hot sauce, sour cream, or a fresh salad.
Want a vegetarian version? Skip bacon and add roasted red peppers. 🌱
Need a low-carb swap? Use cauliflower mash instead of potatoes! 😊