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
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3 cups cold leftover mashed potatoes
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1 large egg
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1 cup shredded cheddar cheese (or preferred cheese blend)
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1/4 cup chopped chives or green onions
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1/4 cup all-purpose flour
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1/2 tsp garlic powder
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Salt and pepper to taste
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1/2 cup grated Parmesan cheese (for rolling)
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Butter or cooking spray for greasing the muffin pan
Instructions
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Preheat your oven to 400°F (200°C) and grease a mini muffin pan with butter or nonstick spray.
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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. -
Shape and coat
Roll the potato mixture into 1-inch balls, then roll each one in grated Parmesan cheese for a crispy outer layer. -
Fill and flatten
Place each coated ball into the prepared muffin tin and gently press to create a slightly domed top. -
Bake
Bake for 15–20 minutes, or until the tops are golden brown and the muffins are cooked through. -
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
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Mixing bowl
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Mini muffin pan
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Oven
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Spoon or cookie scoop
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Cooling rack
Notes
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Add crumbled bacon, jalapeños, or diced ham for a twist.
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Swap cheddar for mozzarella or pepper jack.
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For a lighter version, mix half mashed cauliflower with the potatoes.
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These muffins are great make ahead snacks—just reheat before serving.
Storage & Reheating
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Wrap individually and freeze up to 2 months.
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Reheating: Bake at 350°F for 10–12 minutes or microwave for 30–45 seconds.
Nutrition (Approx. per muffin)
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Calories: 120
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Protein: 4g
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Carbs: 10g
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Fat: 7g
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Sodium: 180mg

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