Growing up in a bustling Italian-American household, comfort food was a love language. While pasta and stews were common, weekends were reserved for creative leftover makeovers. My grandmother, Nonna Lucia, was a wizard at turning yesterday’s mashed potatoes into today’s magic. One of her most requested creations? Cheesy mashed potato muffins with eggs—crispy on the outside, tender and cheesy on the inside, and packed with flavor. It’s one of those humble dishes that speaks volumes, perfect for breakfast, brunch, or even a quick snack.
Today, I’m sharing this cozy gem with a slight American twist. Whether you’re dealing with leftover mashed potatoes or just craving something hearty and satisfying, these muffins are the ultimate solution.
Why You’ll Love These Cheesy Mashed Potato Muffins with Eggs
- Simple ingredients: Everything you need is likely already in your fridge and pantry.
- Perfect for leftovers: A great way to use up chilled mashed potatoes.
- Versatile: Enjoy for breakfast, brunch, or pair with soup for dinner.
- Kid-approved: Gooey cheese and fluffy potatoes? Yes, please.
- Freezer-friendly: Make a big batch and freeze for later.
Ingredients
To make about 4 servings (8–10 muffins), you’ll need:
- 3 cups chilled mashed potatoes
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/4 cup chopped chives
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (for rolling)
- Cooking spray or butter for greasing the muffin tin
Tools You’ll Need
- Mixing bowl
- Muffin tin
- Measuring cups and spoons
- Spoon or cookie scoop
- Oven
Prep Time, Cook Time, and Total Time
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Instructions: How to Make Cheesy Mashed Potato Muffins with Eggs
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). Lightly grease your muffin tin with cooking spray or butter to prevent sticking.
2. Mix the Base
In a large bowl, combine the chilled mashed potatoes, egg, cheddar cheese, chives, flour, garlic powder, and a generous pinch of salt and pepper. Mix until everything is well incorporated. The mixture should be thick and scoopable.
3. Shape and Coat
Scoop about 2–3 tablespoons of the potato mixture and shape it into small mounds or balls. Roll each one gently in the grated Parmesan cheese to coat the top for that golden, crispy crust.
4. Fill the Muffin Tin
Place the potato mounds into the muffin tin. Press them slightly to flatten the tops and ensure they bake evenly.
5. Bake to Perfection
Bake for 20–25 minutes, or until the tops are golden brown and slightly crispy. Let them cool in the tin for about 5 minutes before gently removing.
Serving Suggestions
These muffins are incredibly flexible. Here are a few ways to enjoy them:
- Breakfast: Serve with scrambled eggs or crispy bacon.
- Brunch: Pair with a fresh green salad or avocado toast.
- Dinner Side: Perfect with a bowl of tomato soup or a hearty chili.
- Snack: Serve warm with a dollop of sour cream or Greek yogurt.
Make Ahead and Storage Tips
- Make Ahead: You can prepare the potato mixture a day ahead and refrigerate it until ready to bake.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Once baked and cooled, freeze muffins in a zip-top bag for up to 2 months. Reheat in the oven or microwave until warmed through.
Variations to Try
- Add Protein: Toss in cooked crumbled bacon, sausage, or shredded chicken.
- Make It Spicy: Add chopped jalapeños or a dash of cayenne pepper.
- Veggie Boost: Mix in sautéed spinach, broccoli, or bell peppers.
- Herby Twist: Swap chives for fresh parsley, thyme, or rosemary.
Tips for Success
- Chilled mashed potatoes work best as they’re firmer and easier to mold.
- Don’t skip the Parmesan coating—it adds an irresistible crunch and flavor.
- Adjust flour as needed: If your mixture is too wet, add a tablespoon more flour at a time until it holds shape.
Why This Recipe Works All Year Round
Though rooted in cozy comfort, these cheesy mashed potato muffins with eggs are seasonless. In winter, they’re hearty enough for snowy days. Come summer, they shine at picnics and potlucks. They’re truly a year-round favorite in any American-style kitchen.
Nutrition Info (Per Serving – Approx.)
- Calories: 220
- Protein: 9g
- Carbs: 17g
- Fat: 12g
- Fiber: 1g
- Sugar: 1g
Final Thoughts
Whether you’re revamping last night’s side dish or simply in need of a comforting bake, these cheesy mashed potato muffins with eggs will not disappoint. Easy, cheesy, and perfectly crispy, they’re a bite-sized reminder that simple ingredients often make the best meals.
Have you tried this recipe? Share your twists in the comments—I’d love to hear how you made it your own!
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