Ingredients
- 3 cups leftover mashed potatoes
- 2 large eggs
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions (optional)
- 1/4 cup milk (optional, if needed to loosen potatoes)
- Salt and pepper, to taste
- Cooking spray or melted butter, for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or melted butter.
- In a large bowl, mix the mashed potatoes, eggs, cheddar cheese, Parmesan, and green onions until well combined. If the mixture seems too stiff, add a bit of milk to loosen it.
- Season with salt and pepper to taste.
- Spoon the mixture evenly into the prepared muffin tin, filling each cup almost to the top.
- Bake for 20–25 minutes or until the muffins are golden brown and set.
- Let them cool in the pan for a few minutes, then carefully remove and serve warm.
These are perfect for breakfast, brunch, or as a savory snack! Let me know if you’d like variations, like adding bacon or herbs!