3 cups cold mashed potatoes (leftover is perfect; homemade works too)
1 cup shredded cheddar cheese (plus more for topping)
½ cup grated Parmesan cheese
1 large egg, beaten
¼ cup chopped chives or green onions (optional, but wonderful)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika (optional)
Salt and pepper to taste
For the Egg Center:
6-8 large eggs (one per muffin cup)
Salt and pepper for sprinkling
Additional shredded cheese for topping
Optional Add-Ins:
4 slices bacon, cooked and crumbled
¼ cup cooked, crumbled sausage
¼ cup diced ham
¼ cup sautéed mushrooms or spinach
2 tablespoons chopped sun-dried tomatoes
Fresh herbs (parsley, dill, thyme)
The Method: Mix, Fill, Crack, Bake
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter, oil, or non-stick spray. Don't skimp—potatoes like to stick.
Step 2: Make the Potato Mixture
In a large bowl, combine:
3 cups cold mashed potatoes
1 cup shredded cheddar
½ cup Parmesan
1 beaten egg
¼ cup chives (if using)
Garlic powder, onion powder, smoked paprika, salt, and pepper
Mix until everything is well combined. The mixture should hold together when pressed—if it seems too loose, add another tablespoon of Parmesan or a spoonful of flour.
If adding any mix-ins (bacon, ham, veggies), fold them in now.
Step 3: Fill the Muffin Cups
Divide the potato mixture evenly among the 12 muffin cups (about ¼ cup each). Press the mixture firmly into the bottom and up the sides, creating a well in the center—like a little potato cup.
Pro tip: Use the back of a spoon or a small shot glass to press the well. The walls should be about ½-inch thick.
Step 4: First Bake (Optional but Recommended)
For extra-crispy edges, bake the empty potato cups for 10 minutes before adding eggs. This step isn't essential, but it transforms the texture.
Step 5: Add the Eggs
Carefully crack one egg into each potato cup. The yolk should sit in the center, surrounded by white.
Sprinkle each with a pinch of salt, pepper, and a little extra shredded cheese.
Step 6: Bake to Perfection
Bake for 12-15 minutes, depending on how you like your eggs:
12 minutes: Runny yolks, fully set whites
14 minutes: Soft, slightly jammy yolks
16-18 minutes: Fully set yolks (hard-cooked)
Watch carefully after 12 minutes. Eggs go from perfect to overdone quickly.
Step 7: Rest and Serve
Let the muffins rest in the pan for 5 minutes before carefully removing with a spoon or small spatula. They'll be delicate—handle gently.
Serve warm, garnished with extra chives or fresh herbs.
Pro-Tips for Potato Muffin Perfection
1. Cold Potatoes Are Your Friend
Warm potatoes won't hold their shape as well. Cold leftovers are ideal. If using freshly made potatoes, chill them first.
2. Don't Skimp on Grease
These beauties want to stick. Grease every nook and cranny of your muffin tin generously.
3. Build Strong Walls
The potato cup needs to hold a liquid egg without leaking. Press the mixture firmly against the sides and bottom. No thin spots.
4. Room Temperature Eggs
Cold eggs straight from the fridge will increase baking time and cook unevenly. Let them sit out while you prep.
5. Customize the Cheese
Cheddar is classic, but try:
Pepper jack for heat
Gruyère for sophistication
Fontina for meltiness
Goat cheese for tang
6. Make Them Mini
Use a mini muffin tin for bite-sized versions. Reduce egg to quail eggs or simply fill with scrambled egg mixture.
Endless Variations
Loaded Baked Potato Muffins:
Add crumbled bacon and extra cheddar. Top with sour cream and chives after baking.
Southwest Style:
Add diced jalapeño, corn, and pepper jack cheese. Top with salsa and avocado.
Mediterranean Style:
Add sun-dried tomatoes, olives, and feta. Use oregano in the potato mix.
Breakfast Sausage Muffins:
Add cooked, crumbled breakfast sausage to the potato mixture. Top with a sprinkle of sage.
Veggie-Packed:
Add sautéed spinach, mushrooms, and caramelized onions. Use Swiss or Gruyère.
Herb and Garlic:
Add 2 tablespoons each fresh parsley, dill, and chives. Roast a head of garlic and mash into the potatoes.
Gluten-Free:
This recipe is naturally gluten-free if your mashed potatoes contain no gluten-based add-ins. Confirm your ingredients.
What to Serve Alongside
Fresh fruit salad – Bright, sweet contrast
Simple green salad – With lemon vinaigrette
Crispy bacon or sausage links – For extra protein
Avocado slices – Creamy, cool, perfect
Hot sauce – For those who want kick
Fresh tomato salsa – Bright and fresh
Storage and Reheating
Refrigerator:
Store cooled muffins in an airtight container for up to 3 days. Separate layers with parchment to prevent sticking.
Reheating:
Oven: 350°F for 8-10 minutes (best texture)
Air fryer: 325°F for 4-5 minutes (crispy edges!)
Microwave: 30-45 seconds (quick, but potato may soften)
Freezer:
Assemble and bake without eggs. Cool completely, wrap individually, and freeze for up to 3 months. When ready, thaw overnight in refrigerator, add fresh egg, and bake as directed.
Your Potato Muffin Questions, Answered
Can I use instant mashed potatoes?
You can, but the texture will be different. Instant potatoes are more processed and may not hold together as well. If using, add an extra egg to help bind.
My potato cups leaked egg. What went wrong?
Thin spots in the walls or under-greased pan. Press the mixture more firmly next time and grease generously.
Can I make these dairy-free?
Yes! Use dairy-free cheese alternatives and plant-based milk in your potatoes. Confirm your mashed potatoes contain no dairy.
Can I make them ahead for a crowd?
Absolutely. Assemble potato cups (without eggs) the night before, cover, and refrigerate. In the morning, add eggs and bake. You may need to add 2-3 minutes to baking time if starting from cold.
What if I don't have leftovers?
Make fresh mashed potatoes specifically for this recipe. Use Yukon Gold or Russet potatoes, mash with butter and a little milk, and chill before using.
Can I use sweet potatoes?
Yes! Sweet potato muffins with eggs are delicious. Add a pinch of cinnamon or nutmeg to complement the sweetness.
