Cheesy Mashed Potato Muffins with eggs

 

Cheesy Mashed Potato Muffins with Eggs: A Comfort-Food Twist on Breakfast

Looking for a fresh, fun, and flavorful way to use up leftover mashed potatoes? These Cheesy Mashed Potato Muffins with Eggs are the ultimate savory breakfast or brunch idea that’s easy to make, packed with protein, and irresistibly cheesy. Imagine the creamy goodness of mashed potatoes, the melty pull of cheddar, and a perfectly baked egg in the center — all wrapped up in a handheld muffin.

Whether you're feeding a weekend crowd, prepping breakfast for the week, or just in need of a cozy comfort-food fix, this recipe is a total winner.

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🧀 Why You’ll Love These Muffins

These savory muffins combine familiar ingredients in a fun, muffin-sized package. They’re:

• Hearty and filling — thanks to the potatoes, cheese, and eggs

• Meal-prep friendly — bake ahead and reheat in minutes

• Kid-approved — cheesy, fluffy, and fun to eat

• Customizable — add bacon, herbs, veggies, or spices to change it up

Perfect for breakfast, brunch, or even a breakfast-for-dinner night!

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🥔 Ingredients You’ll Need

Here's what goes into these deliciously savory muffins:

• 2 cups mashed potatoes (leftover or freshly made)

• 1/2 cup shredded cheddar cheese (or any melty cheese you like)

• 2 tablespoons chopped green onions or chives (optional)

• Salt & pepper to taste

• 6 eggs (1 for mixing into the base, 5 for cracking on top)

• Butter or oil (for greasing muffin tin)

• (Optional: crumbled bacon, cooked sausage, sautéed veggies, hot sauce)

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👩‍🍳 How to Make Cheesy Mashed Potato Muffins with Eggs

Step 1: Preheat & Prepare

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with butter or nonstick spray.

Step 2: Mix the Base

In a bowl, mix the mashed potatoes with shredded cheese, green onions, one egg (as a binder), salt, and pepper. Stir until combined.

Step 3: Fill the Muffin Tin

Spoon the mashed potato mixture into the muffin cups, pressing gently to create a well or indent in the center of each.

Step 4: Add the Eggs

Crack one egg into each potato “nest.” Be careful to keep the yolk intact for that beautiful, golden center. Sprinkle with a pinch of salt and pepper.

Step 5: Bake

Bake for 18–22 minutes, or until the egg whites are set and yolks are cooked to your liking. If you prefer firmer yolks, add a few more minutes.

Step 6: Cool & Serve

Let the muffins cool for 5 minutes before removing from the tin. Use a spoon or butter knife to loosen edges if needed.

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🍳 Variations & Add-Ins

Make these your own with any of the following:

• Add-ins for the potato mix: cooked bacon bits, diced ham, sautéed spinach, caramelized onions, jalapeños

• Toppings: extra shredded cheese, a sprinkle of paprika, hot sauce, or fresh herbs

• Mini versions: Use a mini muffin tin and quail eggs for bite-sized brunch appetizers!

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🧊 Storing & Reheating

• To store: Keep leftovers in an airtight container in the fridge for up to 4 days.

• To reheat: Microwave for 30–45 seconds or rewarm in the oven at 350°F (175°C) for 10 minutes.

These also freeze well! Just cool completely, freeze individually, and reheat straight from frozen.

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🥄 Serving Ideas

Serve your Cheesy Mashed Potato Muffins with:

• A side salad or sautéed greens for a light brunch

• Fresh fruit or yogurt for balance

• A drizzle of hot sauce or dollop of sour cream on top

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💬 Final Thoughts

Cheesy Mashed Potato Muffins with Eggs are the perfect answer to “what’s for breakfast?” They’re satisfying, easy to customize, and a great way to give new life to leftover mashed potatoes. Whether you’re cooking for family, hosting brunch, or planning ahead for busy mornings, this recipe is a cheesy, eggy, carb-loving dream come true.