Description
These delicious potato muffins are perfect for a quick breakfast or a side dish!
Ingredients
Scale
- 2 cups cold mashed potatoes (about 3–4 medium Yukon Gold or Russet potatoes)
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh chives (plus extra for garnish)
- 2 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- Nonstick cooking spray or extra melted butter for greasing the muffin tin
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with nonstick spray or melted butter.
- In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, and chopped chives.
- In a separate small bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
- Pour the wet mixture into the potato mixture and stir until evenly combined. Finally, mix in the melted butter.
- Evenly divide the potato mixture among the muffin cups, filling each about 3/4 full. Press down gently so the mixture is compact.
- Bake for 22-25 minutes, or until the tops are golden brown and the edges are crisp.
- Remove from the oven and let them cool in the pan for 5 minutes before carefully running a butter knife around the edges and lifting out.
- Sprinkle with extra chopped chives while warm, and enjoy!
Notes
- These muffins can be served warm or at room temperature.
- They are also great for meal prep and can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg