Ingredients
Scale
- 2 cups mashed potatoes (plain or seasoned)
- 2 large eggs
- 1/2 cup shredded cheese (cheddar or other preferred)
- 1/4 cup milk
- 2 tablespoons chopped chives or green onions
- Salt, to taste
- Pepper, to taste
- Optional: 1/4 cup diced turkey bacon or chicken ham
- Optional: extra shredded cheese for topping
- Butter or non-stick spray (for greasing the muffin tin)
Instructions
- Preheat the oven to 190°C (375°F).
- Lightly grease a standard muffin tin using butter or non-stick spray.
- In a large bowl, add the mashed potatoes. If using cold leftovers, allow them to come to room temperature first.
- Crack in the eggs, pour in the milk, and add the shredded cheese and chopped chives.
- Season with salt and pepper to taste.
- If desired, fold in diced turkey bacon or chicken ham. You may also stir in cooked vegetables or grated zucchini at this stage.
- Mix the entire mixture thoroughly using a spatula or wooden spoon until fully combined.
- Spoon the mixture into the prepared muffin cups, filling each about three-quarters full.
- Sprinkle extra shredded cheese on top of each muffin if desired.
- Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden and slightly crisp.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack or serving plate.
- Serve warm for the best flavor and texture. These muffins can also be stored and reheated for later use.
Notes
Use thick mashed potatoes for best results – avoid overly creamy or runny mash.
If adding vegetables, drain excess moisture to prevent soggy muffins.
Muffins can be prepared in advance and reheated in the oven or microwave.
Try sharp cheeses for a more pronounced flavor, or mix varieties for richness.
- Prep Time: 10
- Cook Time: 25