Step 4: Fill the Muffin Tin
- Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Optional: For a cute presentation, you can make a small well in the center of each muffin and crack an extra egg into it.
Step 5: Brush with Egg Wash
- Beat 1 egg separately and brush the tops of the muffins for a golden, shiny finish.
- This step also adds a slight crisp to the top edges, enhancing the texture.
Step 6: Bake
- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown and the eggs are fully set.
- If you added whole eggs on top, you may need a few extra minutes to ensure the egg whites are cooked through.
Step 7: Cool and Serve
- Let the muffins cool in the tin for 5 minutes, then carefully remove them.
- Serve warm with a side of salsa, sour cream, or ketchup for a comforting touch.
Tips for Perfect Mashed Potato Muffins
- Cheese variety: Use a blend of cheeses for a more complex flavor—cheddar, mozzarella, and a sprinkle of parmesan work wonderfully.
- Texture: Leftover mashed potatoes work best—they are slightly drier than fresh, which prevents the muffins from being too wet.
- Add-ins: You can customize with sautéed vegetables like bell peppers, mushrooms, or spinach for a healthier twist.
- Make ahead: Prepare the mixture a day in advance, store it in the fridge, and bake fresh muffins in the morning.
These Cheesy Mashed Potato Muffins with Eggs are creamy, cheesy, and packed with flavor, while being perfectly portioned for grab-and-go meals. They are a playful spin on classic mashed potatoes that will make breakfast exciting for kids and adults alike.
If you want, I can also create a crispy version with a golden crust that adds extra texture and makes them look gourmet. Do you want me to do that?
