Cheesy Mashed Potato Muffins with eggs

Ingredients

• 3 cups (720 g) mashed potatoes (cooled)
• 2 large eggs
• 1 cup (115 g) shredded cheddar cheese
• ¼ cup (25 g) grated Parmesan cheese
• 2 green onions, finely sliced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (adjust if mashed potatoes are already seasoned)
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional)
• Cooking spray or melted butter for greasing the muffin tin

Optional Add-Ins

• ½ cup cooked, crumbled bacon
• ¼ cup diced ham
• ½ cup chopped spinach
• ¼ cup finely diced bell pepper

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with silicone muffin liners.
2. In a large bowl, combine the mashed potatoes, eggs, cheddar cheese, Parmesan cheese, green onions, parsley, garlic powder, onion powder, salt, pepper, and smoked paprika.
3. Fold in any optional add-ins, if using.
4. Spoon the mixture evenly into the muffin cups, filling each about ¾ full.
5. Sprinkle a little extra cheddar or Parmesan on top for a golden, cheesy crust.
6. Bake for 25–30 minutes, or until the tops are golden brown and the muffins are set.
7. Let the muffins cool in the pan for 5 minutes before carefully removing them.
8. Serve warm with sour cream, ketchup, or your favorite dipping sauce.

Air Fryer Method

1. Preheat the air fryer to 350°F (175°C).
2. Fill silicone muffin cups with the potato mixture.
3. Air fry for 12–15 minutes, or until golden brown and cooked through.

Tips

• Cold leftover mashed potatoes work best because they’re firmer.
• Use freshly shredded cheese for the best melt and flavor.
• Silicone muffin liners make removal much easier.
• Add a pinch of cayenne pepper or chopped jalapeños for a spicy version.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes or in an air fryer at 350°F (175°C) for 3–5 minutes.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 12 muffins