Cheesy Mashed Potato Muffins with Eggs

A Comforting, Savory Breakfast or Brunch Favorite

If you’re looking for a creative way to use leftover mashed potatoes or simply want a hearty, satisfying dish that combines creamy potatoes, melted cheese, and perfectly cooked eggs, Cheesy Mashed Potato Muffins with Eggs are the answer. These savory muffins are crispy on the outside, soft and fluffy inside, and crowned (or filled) with rich, protein-packed eggs. They’re ideal for breakfast meal prep, brunch gatherings, or even a cozy dinner side.

This detailed recipe will guide you step-by-step through ingredients, preparation techniques, flavor variations, storage tips, and serving ideas so you can master this dish with confidence.

Why You’ll Love This Recipe

✔ Perfect use for leftover mashed potatoes

✔ High-protein and filling

✔ Great for meal prep

✔ Customizable with vegetables and meats

✔ Freezer-friendly

✔ Kid-friendly and crowd-pleasing

These muffins combine creamy mashed potatoes, sharp melted cheese, and fluffy baked eggs into a handheld, portion-controlled dish that feels indulgent but is simple to make.

Ingredients

For the Mashed Potato Base

3 cups mashed potatoes (cooled)

1 cup shredded cheddar cheese (sharp or mild)

¼ cup grated Parmesan cheese

2 large eggs (for binding)

¼ cup milk or heavy cream

2 tablespoons melted butter

2 tablespoons chopped green onions

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

Optional: ¼ teaspoon paprika for warmth

For the Egg Filling (Per Muffin)

6–8 large eggs (depending on muffin tin size)

Salt and pepper to taste

Optional: 2 tablespoons crumbled bacon or diced ham

Optional: chopped spinach or bell peppers

Equipment Needed

Standard 12-cup muffin tin

Mixing bowls

Spoon or ice cream scoop

Non-stick spray or butter

Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 375°F (190°C).

Generously grease your muffin tin with non-stick spray or melted butter. This step is important because mashed potatoes can stick. You can also use silicone muffin liners for easier removal.

Step 2: Prepare the Mashed Potato Mixture

In a large mixing bowl, combine:

Mashed potatoes

Shredded cheddar cheese

Parmesan cheese

Two eggs

Milk or cream

Melted butter

Green onions

Garlic powder

Onion powder

Salt and pepper

Mix until smooth and evenly combined. The texture should be thick but scoopable. If the mixture feels too stiff, add 1–2 tablespoons of milk.

Step 3: Form the Muffin Cups

Using a spoon or scoop, divide the potato mixture evenly among the muffin cups.

Press the mixture into the bottom and up the sides of each muffin well to create a “nest” or well in the center. The center space will hold the egg.

Make sure the walls are thick enough to hold their shape but not too thick that there’s no room for the egg.

Step 4: Pre-Bake the Potato Cups

Place the muffin tin in the oven and bake for 15–18 minutes.

This step helps the outside firm up and become lightly golden. Pre-baking prevents sogginess once the eggs are added.

Remove from oven and gently press down the center again if needed.

Step 5: Add the Eggs

Crack one egg into each potato cup.

If using smaller muffin tins, you may crack eggs into a bowl and spoon in just enough to fill each cup without overflowing.

Season the eggs lightly with salt and pepper.

Add optional toppings like:

Crumbled bacon

Diced ham

Chopped spinach

Bell peppers

Step 6: Bake Until Eggs Are Set

Return the muffin tin to the oven.

Bake for 10–15 minutes depending on how you prefer your eggs:

10 minutes: softer yolk

12–13 minutes: slightly jammy center

15 minutes: fully set yolk

Keep a close eye on them to avoid overcooking.

Step 7: Cool and Remove

Let muffins cool for 5 minutes before removing.

Run a knife around the edges if necessary.

Serve warm.

Flavor Variations

One of the best parts of this recipe is its flexibility.

1. Breakfast Deluxe Version

Add:

Cooked sausage crumbles

Extra cheddar

A dash of hot sauce

2. Veggie Lover’s Version

Mix in:

Spinach

Mushrooms

Red bell peppers

Zucchini

3. Spicy Southwest Version

Add:

Pepper jack cheese

Jalapeños

A sprinkle of chili powder

Top with salsa after baking

4. Mediterranean Style

Mix in:

Feta cheese

Sun-dried tomatoes

Chopped olives

Fresh parsley

Tips for Perfect Muffins

Use Cold Mashed Potatoes

Cold mashed potatoes are easier to shape and hold structure better during baking.

Don’t Overfill with Egg

Too much egg can overflow. Leave a little space at the top.

Grease Thoroughly

Even non-stick pans benefit from extra grease for this recipe.

Let Them Rest Before Removing

They firm up as they cool slightly.

Make-Ahead and Storage

Refrigerator

Store in an airtight container for up to 4 days.

Reheat in microwave for 30–45 seconds.

Freezer

Freeze individually wrapped muffins for up to 2 months.

Reheat in oven at 350°F for 10–15 minutes or microwave for 1–2 minutes.

Nutritional Benefits

Potatoes provide potassium and fiber

Eggs offer high-quality protein

Cheese adds calcium

Optional vegetables boost vitamins

These muffins are satisfying and balanced, especially when paired with fruit or a salad.

Serving Ideas

Serve alongside:

Fresh fruit

Mixed greens

Avocado slices

Yogurt

Fresh salsa

They are perfect for:

Weekend brunch

Holiday breakfast

Baby showers

Potlucks

Meal prep

Common Mistakes to Avoid

Skipping pre-bake

Overcooking eggs

Not greasing the pan

Using watery mashed potatoes

Overloading toppings

Frequently Asked Questions

Can I use instant mashed potatoes?

Yes, but ensure they are thick and well-seasoned.

Can I make them without cheese?

Yes, but cheese helps bind and flavor the mixture.

Can I scramble the eggs instead?

Absolutely. Pour lightly beaten eggs into each cup instead of whole eggs.

Elevating the Dish

For an elegant touch:

Garnish with fresh herbs

Drizzle with hollandaise

Add smoked salmon

Sprinkle with flaky sea salt

Why This Recipe Works

The mashed potatoes create a creamy yet structured base. Pre-baking ensures crisp edges. The eggs cook gently inside the potato cups, and the cheese melts into every bite.

The contrast between crispy edges, fluffy potato, gooey cheese, and tender egg makes each muffin incredibly satisfying.

Final Thoughts

Cheesy Mashed Potato Muffins with Eggs are the ultimate comfort food fusion. They transform simple ingredients into something creative, practical, and delicious. Whether you're using leftovers or preparing from scratch, this recipe delivers rich flavor and satisfying texture every time.

They’re portable, customizable, and perfect for busy mornings or relaxed brunches. Once you try them, they may become a regular part of your meal rotation.

Simple ingredients. Easy steps. Big flavor.

Enjoy every bite.