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Ingredients:
- 2 cups mashed potatoes (leftovers work well)
- 1 cup shredded cheddar cheese (or mozzarella for extra gooeyness)
- ½ cup cooked bacon, crumbled
- ½ cup green onions, chopped
- 2 large eggs
- ¼ cup milk or heavy cream
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon melted butter
Optional Add-Ins:
- ½ teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- ½ cup finely chopped spinach or shredded zucchini
Instructions:
- Preheat & Prepare:
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners. - Mix the Ingredients:
In a large mixing bowl, combine mashed potatoes, eggs, milk, melted butter, cheese, bacon, and green onions. Stir in flour, baking powder, garlic powder, salt, and pepper until just combined (don’t overmix). - Fill the Muffin Tin:
Spoon the mixture into each muffin cup, filling about ¾ full. Sprinkle extra cheese and bacon bits on top for added flavor. - Bake:
Bake for 20-25 minutes, or until golden brown and firm. Let cool for 5 minutes before removing from the tin. - Serve & Enjoy:
Serve warm as a snack, breakfast, or side dish. Pair with sour cream, ranch, or hot sauce for extra flavor.
Storage & Reheating:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap muffins in foil and freeze for up to 2 months.
- Reheat: Warm in a 350°F oven for 5 minutes or microwave for 30 seconds.
Why You’ll Love This Recipe:
- Savory, cheesy, and crispy texture.
- Easy to make and perfect for meal prep.
- Great way to use leftover mashed potatoes.
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Customizable with different cheeses, meats, or veggies.