If you’ve ever wondered how to turn your leftover mashed potatoes into something extraordinary, Cheesy Mashed Potato Muffins with Eggs are your answer. These savory muffins are warm, fluffy, and loaded with cheesy goodness, all topped with a baked egg for the perfect finishing touch. Whether you’re serving them for breakfast, brunch, or even as a side dish for dinner, this recipe combines simplicity with comfort, transforming humble ingredients into a dish that’s both satisfying and impressive.
These muffins are not only irresistibly delicious but also incredibly versatile—you can customize them with different cheeses, add veggies, or even fold in some crispy bacon for a hearty twist. The creamy mashed potato base ensures a soft, melt-in-your-mouth texture, while the egg adds protein and makes it a complete meal in every bite.
—
Ingredients (with Roles Explained)
2 cups mashed potatoes – The foundation of the recipe; they provide moisture, fluffiness, and structure. Leftovers work perfectly.
1 cup shredded cheddar cheese – Adds richness and that classic gooey, cheesy flavor that makes the muffins irresistible.
2 large eggs (for the batter) – Binds the mashed potatoes and cheese together, creating a cohesive muffin base.
6–8 large eggs (for topping) – Cracked on top of each muffin, they bake into perfectly set (or slightly runny) centers.
½ cup milk – Keeps the muffins light and prevents the potatoes from becoming too dense.
2 tablespoons butter, melted – Enhances flavor and adds richness.
½ teaspoon garlic powder – Provides depth and a subtle savory kick.
½ teaspoon onion powder – Boosts flavor and complements the potatoes and cheese.
Salt and black pepper, to taste – Balances and brightens all the flavors.
Fresh chives or parsley (optional, for garnish) – Adds a pop of freshness and color.
—
Step-by-Step Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a standard muffin tin or line with parchment muffin liners.
2. Prepare the potato mixture: In a large bowl, combine the mashed potatoes, shredded cheddar, 2 eggs, milk, melted butter, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
3. Fill the muffin tin: Spoon the potato mixture evenly into the muffin cups, filling each about ¾ of the way. Use the back of a spoon to create a small indentation in the center of each muffin—this will hold the egg later.
4. Bake the base: Place the muffin tin in the oven and bake for 15–18 minutes, until the tops are slightly golden and set.
5. Add the eggs: Carefully remove the tin from the oven. Crack one egg into each indentation, letting the yolk sit on top of the potato mixture.
6. Finish baking: Return the muffin tin to the oven and bake for an additional 10–12 minutes, or until the egg whites are fully cooked but the yolks are still slightly runny (or longer if you prefer firm yolks).
7. Garnish and serve: Remove from the oven, sprinkle with fresh chives or parsley, and allow to cool for 2–3 minutes before removing from the muffin tin.
—
Why Everyone Loves This Recipe
Perfect for leftovers: A creative way to use extra mashed potatoes.
Protein-packed: Thanks to the baked egg on top.
Customizable: Swap cheddar for mozzarella, pepper jack, or gouda. Add bacon bits, ham, or sautéed veggies.
Great for meal prep: Bake a batch and store in the fridge for quick breakfasts all week.
SEE TOO NEXT PAGE…
ADVERTISEMENT
