These Cheesy Mashed Potato Muffins are a brilliant way to transform leftover mashed potatoes into golden, crispy-edged cups filled with a tender egg and melty cheese. Think of them as mini savory bread pudding meets hash brown cups—ideal for breakfast, brunch, or even dinner!
With just 4 simple ingredients, they’re easy to make, endlessly customizable, and always a hit with kids and adults alike.
Why You’ll Love This Recipe
🥔 Uses leftover mashed potatoes (no waste!)
⏱️ 25 minutes total—ready fast!
💛 One muffin tin = easy cleanup
💸 Costs pennies per serving
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Makes 6–8 muffins)
2 cups leftover mashed potatoes (not too loose—should hold shape)
1 cup (4 oz) shredded cheddar cheese, divided
6 large eggs
Salt & black pepper to taste
Optional: Chopped chives, cooked bacon bits, green onions, or diced ham
💡 Pro Tips:
Cold mashed potatoes work best—they’re firmer and easier to shape.
Grease muffin tin well—use butter or nonstick spray for easy release.
Don’t overfill—leave room for the egg to expand.
Step-by-Step Instructions (Crispy, Cheesy, Foolproof)
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