Cheesy Mashed Potato Muffins with eggs

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Cheesy Mashed Potato Muffins with Eggs

A comforting, protein-packed recipe that transforms simple mashed potatoes into a delicious baked breakfast or snack.

Cheesy Mashed Potato Muffins with Eggs are a creative and satisfying way to use mashed potatoes while adding extra flavor and protein. These savory muffins are crispy on the outside, soft and cheesy on the inside, and topped with a perfectly baked egg. They are ideal for breakfast, brunch, meal prep, or even a quick dinner. The combination of creamy potatoes, melted cheese, and baked eggs creates a comforting dish that feels both homemade and special.

This recipe is simple to prepare and uses everyday ingredients you probably already have in your kitchen. By baking everything in a muffin tin, each portion becomes perfectly shaped, easy to serve, and convenient to store.

Ingredients

To make about 6–8 muffins, you will need:

2 cups mashed potatoes (leftover or freshly made)
6–8 large eggs
1 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons melted butter
2 tablespoons milk or cream
2 green onions, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Cooking spray or oil for greasing the muffin tin
Optional toppings: crispy bacon bits, chopped parsley, or paprika

Step 1: Prepare the Oven and Muffin Tin

Start by preheating your oven to 375°F (190°C). Lightly grease a standard muffin tin with cooking spray or brush it with oil or butter. This step prevents the potato muffins from sticking and helps them develop a lightly crispy edge while baking.

Step 2: Prepare the Mashed Potato Mixture

In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, Parmesan cheese, melted butter, and milk or cream. Stir until the mixture becomes smooth and creamy.

Next, add the chopped green onions, garlic powder, onion powder, salt, and black pepper. Mix everything well so that the seasoning and cheese are evenly distributed throughout the potatoes. The mixture should be thick but soft enough to shape.