About This Recipe
This recipe describes a method for making savory muffins using mashed potatoes as a base. The muffins incorporate cheese and whole eggs, baked in a muffin tin to create individual portions. It is a use for leftover mashed potatoes, transforming them into a baked good with a different texture and form.
Why You’ll Love This Recipe
This recipe provides a structured way to repurpose leftover mashed potatoes. The method yields portable, self-contained portions. The addition of cheese and eggs introduces protein and richness, making the result suitable for a handheld breakfast or side dish.
Ingredients
- 3 cups cold, prepared mashed potatoes
- 2 large eggs
- 1 cup shredded cheese (such as cheddar or a blend)
- Cooking spray or oil for greasing the muffin tin
Step by Step Instructions
- Preheat your oven to 375°F (190°C).
- Grease the cups of a standard 12-cup muffin tin thoroughly with cooking spray or oil.
- In a large mixing bowl, combine the cold mashed potatoes, eggs, and shredded cheese. Mix until all ingredients are fully incorporated.
- Divide the potato mixture evenly among the prepared muffin cups, pressing it down and smoothing the tops.
- Bake in the preheated oven for 25-30 minutes, or until the muffins are set and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool for 5-10 minutes before carefully removing them with a spoon or butter knife.
- Serve warm.
FAQ
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