Cheesy Mashed Potato Muffins with Eggs – The Cozy Breakfast That Uses Up Leftovers
Some of the best breakfast ideas come from what you already have. A bowl of leftover mashed potatoes, a few eggs, a handful of cheese — and suddenly you’ve got something that feels like a warm diner breakfast, baked into perfect little portions.
Cheesy mashed potato muffins with eggs are crispy around the edges, fluffy in the middle, and filled with melty cheese. Crack an egg into the center and bake until just set, and you’ve got a breakfast that looks impressive but comes together fast — perfect for busy mornings, brunch tables, or meal prep.
Cheesy Mashed Potato Muffins with Eggs
Ingredients
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2½ cups mashed potatoes (leftover or freshly made)
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1 cup shredded cheddar (or mozzarella/Monterey Jack)
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2 tbsp melted butter (or olive oil)
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2 tbsp milk or sour cream (optional, for creaminess)
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½ tsp garlic powder
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½ tsp black pepper
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Salt to taste
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6 large eggs (for 6 muffins)
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Optional: chopped chives, cooked bacon bits, or diced ham
Instructions
1) Preheat
Preheat oven to 375°F (190°C).
Grease a 6-cup muffin tin well (or use silicone liners).
2) Mix the Potato Base
In a bowl, mix mashed potatoes, shredded cheese, melted butter, milk/sour cream (if using), garlic powder, pepper, and chives/bacon if using.
Taste and adjust salt (mashed potatoes can already be salted).
3) Form the “Muffin Cups”
Scoop potato mixture into muffin cups.
Press firmly to create a well in the center (like a little nest).
4) Add Eggs
Crack one egg into each potato cup.
5) Bake
Bake 18–25 minutes, depending on how runny you want the yolk:
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18–20 min: softer yolk
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22–25 min: firmer yolk
6) Serve
Let cool 2–3 minutes, then gently lift out.
Top with extra cheese, chives, or hot sauce.
Why This Recipe Works
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Mashed potatoes bake into a crispy-edged cup
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Cheese adds structure and flavor
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Eggs cook right inside for an all-in-one breakfast
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Perfect portions for meal prep and brunch
Tips for the Best Potato Egg Muffins
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Use thick mashed potatoes (not runny)
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Grease the pan well — potatoes like to stick
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Press the wells deep enough so eggs don’t overflow
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If eggs look too wobbly, bake 2–3 minutes longer
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Let them rest a minute so they set before removing
Easy Variations
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Breakfast bacon: add crumbled bacon + cheddar
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Ham & Swiss: diced ham + Swiss cheese
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Veggie: spinach + peppers + feta
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Spicy: pepper jack + jalapeños
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Extra cheesy: sprinkle more cheese on top the last 3 minutes
FAQ – Cheesy Mashed Potato Muffins with Eggs
Can I use instant mashed potatoes?
Yes — make them thick and let them cool slightly before using.
Can I make these ahead of time?
Yes. Bake until yolks are set (firmer) for best reheating.
How do I store leftovers?
Refrigerate in an airtight container up to 3 days.
Can I freeze them?
You can freeze them, but egg texture may change slightly. Freeze up to 1 month.
