Servings
6 muffins
Prep Time
10 minutes
Cook Time
18–25 minutes
Total Time
30–35 minutes
Ingredients
Main Ingredients
- 2½ cups mashed potatoes (leftover or freshly made, thick not runny)
- 1 cup shredded cheddar cheese
(or mozzarella / Monterey Jack) - 2 tbsp melted butter or olive oil
- 2 tbsp milk or sour cream (optional, for extra creaminess)
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
- 6 large eggs
Optional Add-Ins
- Chopped chives
- Cooked bacon bits
- Diced ham
Instructions
-
Preheat & Prep
Preheat oven to 375°F (190°C).
Grease a 6-cup muffin tin very well or use silicone liners. -
Mix the Potato Base
In a bowl, combine mashed potatoes, shredded cheese, melted butter, milk or sour cream (if using), garlic powder, pepper, and any add-ins.
Taste and adjust salt if needed. -
Form the Muffin Cups
Divide the mixture evenly between muffin cups.
Press firmly to create a deep well in the center of each cup. -
Add the Eggs
Crack one egg into each potato cup. -
Bake
Bake for 18–25 minutes, depending on yolk preference:- 18–20 minutes → soft yolk
- 22–25 minutes → firmer yolk
-
Serve
Let cool 2–3 minutes, then gently remove.
Top with extra cheese, chives, or hot sauce if desired.
Additional Notes
- Meal prep: Store cooked muffins in the fridge up to 4 days
- Reheat: Microwave 30–45 seconds or warm in the oven
- Texture tip: Thick mashed potatoes work best for structure
Variations
- Bacon Breakfast: Bacon + cheddar
- Ham & Swiss: Diced ham + Swiss cheese
- Veggie: Spinach + peppers + feta
- Spicy: Pepper jack + jalapeños
- Extra Cheesy: Add more cheese during the last 3 minutes of baking
