The Ingredients
For the Potato Muffin Base:
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.
Continued on next page 👇(page 2)👇
ADVERTISEMENT
