Cheesy Mashed Potato Muffins with Eggs: The Ultimate Breakfast Mash-Up

There’s something magical about combining comfort food with breakfast staples. Enter Cheesy Mashed Potato Muffins with Eggs—a hearty, savory, and oh-so-satisfying dish that takes mashed potatoes to a whole new level. Perfect for brunch, a quick breakfast, or even a snack on the go, these muffins are crispy on the outside, fluffy and cheesy on the inside, and topped with a perfectly cooked egg. Let’s dive into the method step by step.

Ingredients

Before starting, gather the following ingredients:

2 cups mashed potatoes (leftover mashed potatoes work perfectly)
1 cup shredded cheddar cheese (or your favorite cheese)
2 tablespoons butter, melted
1/4 cup milk (adjust for consistency)
1 teaspoon garlic powder (optional)
Salt and pepper, to taste
4 large eggs
2 tablespoons chopped green onions (optional, for garnish)
Non-stick cooking spray or muffin liners

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C).
Grease a muffin tin generously with non-stick spray or line with muffin liners. This ensures the muffins pop out easily after baking.

Step 2: Prepare the Mashed Potato Base

In a mixing bowl, combine the mashed potatoes, melted butter, milk, garlic powder, salt, and pepper.
Mix until the potatoes are smooth but still slightly thick—too runny and they won’t hold their shape.
Fold in shredded cheddar cheese until evenly distributed. The cheese will melt in the oven, creating gooey pockets inside each muffin.

Tip: If your mashed potatoes are cold from the fridge, warm them slightly to make mixing easier.

Step 3: Form the Muffins

Spoon the cheesy mashed potato mixture into the prepared muffin tin, filling each cup about 2/3 full.
Create a small well in the center of each muffin with the back of a spoon—this is where the egg will go.

Step 4: Add the Eggs

Crack one egg into each well. If your eggs are large, you might need to discard some of the egg white so it doesn’t overflow.
Season each egg lightly with salt and pepper.