Quick Description
These Potato Muffins are a savory, cheesy delight packed with the comforting flavor of mashed potatoes, sharp cheddar, and creamy sour cream. Perfect for breakfast, brunch, or as a snack, they’re soft, flavorful, and can easily be made using leftover mashed potatoes. The optional bacon bits and green onions elevate them to a whole new level of tastiness!
Servings & Timing
Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: About 35 minutes
Ingredients List
Main Mixture:
- 2 cups mashed potatoes (leftovers or freshly made, smooth or slightly chunky)
- 1 cup grated cheddar cheese
- ¼ cup shredded Parmesan cheese
- ¼ cup sour cream
- 2 large eggs (lightly beaten)
- ¼ cup chopped green onions or chives
- ¼ cup cooked bacon bits (optional, for added flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
Step 1 — Preheat the Oven
Preheat the oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners.
Step 2 — Prepare the Potato Mixture
In a large bowl, combine:
- 2 cups mashed potatoes
- 1 cup grated cheddar cheese
- ¼ cup shredded Parmesan cheese
- ¼ cup sour cream
- 2 large eggs (lightly beaten)
- ¼ cup chopped green onions or chives
- ¼ cup cooked bacon bits (optional, but highly recommended for added flavor)
Mix well until everything is evenly incorporated.
Step 3 — Add the Seasonings
Add:
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Stir to combine.
Step 4 — Scoop into Muffin Tin
Spoon the potato mixture into the prepared muffin tin, filling each muffin cup about ¾ full. You should have enough for 12 muffins.
Step 5 — Bake
Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 6 — Cool & Serve
Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Serve warm, and enjoy the cheesy, savory goodness!
Additional Notes
- Leftover Mashed Potatoes: This is the perfect way to use up leftover mashed potatoes. The texture works great whether they are smooth or slightly chunky.
- Substitutions: Feel free to swap the bacon bits for sausage or vegetarian crumbles if you prefer a different protein or are following a vegetarian diet.
- Cheese Options: You can use mozzarella for a stringier, meltier texture, or feta for a tangier twist.
Dietary Info
- High-Protein (due to cheese and eggs)
- Vegetarian (if you omit bacon)
- Comfort Food
- Low-Carb Option (if you use cauliflower mash)
Variations
- Spicy Potato Muffins: Add finely chopped jalapeños or a pinch of red pepper flakes to the batter for a spicy kick.
- Herbed Potato Muffins: Add fresh herbs like rosemary, thyme, or parsley for an aromatic twist.
- Sweet Potato Muffins: Replace regular mashed potatoes with mashed sweet potatoes for a slightly sweeter flavor and an added boost of vitamins.
Storage & Make-Ahead
- Fridge: Store any leftover muffins in an airtight container in the fridge for up to 3 days.
- Freezing: These muffins freeze well! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in the microwave for a quick snack or breakfast.
FAQs
Q: Can I make these muffins without eggs?
Yes! You can substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option.
Q: How can I make these muffins fluffier?
For fluffier muffins, you can add 1 tsp baking powder to the mixture.
Q: Can I use dairy-free alternatives?
Yes, you can substitute the cheese, sour cream, and milk with dairy-free alternatives such as almond milk and vegan cheese.
Call-to-Action
These cheesy, savory potato muffins are perfect for any meal or snack! Try making them for your next brunch or meal prep, and let us know how they turned out! Share your creations and tag us on social media for a chance to be featured!
