Cheesy Mashed Potato Muffins with Eggs

Cheesy Mashed Potato Muffins with Eggs

A deliciously cheesy way to use up leftover mashed potatoes, these savory muffins are crisp on the outside and fluffy on the inside. Perfect as an easy appetizer recipe, a quick side dish, or make ahead snack for busy weeknights, these protein-packed bites are a crowd favorite.

 Ingredients

• 3 cups cold leftover mashed potatoes

• 1 large egg

• 1 cup shredded cheddar cheese (or preferred cheese blend)

• 1/4 cup chopped chives or green onions

• 1/4 cup all-purpose flour

• 1/2 tsp garlic powder

• Salt and pepper to taste

• 1/2 cup grated Parmesan cheese (for rolling)

• Butter or cooking spray for greasing the muffin pan

Instructions

1. Preheat your oven to 400°F (200°C) and grease a mini muffin pan with butter or nonstick spray.

2. Mix the muffin batter
   In a large bowl, combine mashed potatoes, egg, cheddar cheese, chives, flour, garlic powder, salt, and pepper. Stir until well mixed.

3. Shape and coat
   Roll the potato mixture into 1-inch balls, then roll each one in grated Parmesan cheese for a crispy outer layer.

4. Fill and flatten
   Place each coated ball into the prepared muffin tin and gently press to create a slightly domed top.

5. Bake
   Bake for 15–20 minutes, or until the tops are golden brown and the muffins are cooked through.

6. Cool slightly and serve
   Let muffins cool in the pan for 5 minutes before removing. Serve warm as a cheesy side dish, appetizer, or high-protein snack.

 Equipment

• Mixing bowl

• Mini muffin pan

• Oven

• Spoon or cookie scoop

• Cooling rack

 Notes

• Add crumbled bacon, jalapeños, or diced ham for a twist.

• Swap cheddar for mozzarella or pepper jack.

• For a lighter version, mix half mashed cauliflower with the potatoes.

• These muffins are great make ahead snacks—just reheat before serving.

 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Wrap individually and freeze up to 2 months.

• Reheating: Bake at 350°F for 10–12 minutes or microwave for 30–45 seconds.

 Nutrition (Approx. per muffin)

• Calories: 120

• Protein: 4g

• Carbs: 10g

• Fat: 7g

• Sodium: 180mg

Cheesy Mashed Potato Muffins with Eggs

Cheesy Mashed Potato Muffins are a quick and easy potato side dish that transforms leftover mashed potatoes into something delicious and fun. Perfect as an appetizer, snack, or brunch idea, this recipe is also ideal for make-ahead potato recipes and meal prepping.

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Servings: 12

Calories: 120

Ingredients Method Notes

Ingredients

  

• 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 muffin pan

Method

 

1. Preheat Oven
2. Preheat oven to 400°F (200°C). Grease a mini muffin pan with cooking spray or butter.
3. Combine Ingredients
4. In a large bowl, mix together mashed potatoes, egg, shredded cheddar, chives, flour, garlic powder, salt, and pepper until fully combined.
5. Form Balls
6. Roll the mixture into 1-inch balls and coat each one in grated Parmesan cheese.
7. Place in Muffin Tin
8. Place each coated ball into the greased mini muffin tin, gently pressing down to fit into the muffin shape.
9. Bake
10. Bake for 15–20 minutes, or until tops are golden brown and edges are crispy.
11. Cool and Serve
12. Let muffins cool for a few minutes before removing. Serve warm.

Notes

Add-ins like cooked bacon, jalapeños, or herbs can be added for flavor.

Swap cheddar with mozzarella or a Mexican cheese blend for variety.

These muffins freeze well—just reheat in the oven before serving.

Great for using up leftover mashed potatoes and turning them into a kid-friendly favorite.