Description
These Leftover Mashed Potato Muffins are a delicious and convenient way to repurpose mashed potatoes into a delightful snack or side. Packed with spinach, cheddar cheese, and green onions, these savory muffins are perfect for any time of day.
Ingredients
Scale
Eggs:
- 2 large eggs
Leftover Mashed Potatoes:
- 3.5 cups
Spinach:
- 1 cup, finely chopped
Sharp Cheddar Cheese:
- 1 cup
Salt:
- as needed
Black Pepper:
- 1/4 teaspoon
Green Onions:
- 1/4 cup, finely chopped
Mozzarella Cheese for topping:
- 1/4 cup
Sour Cream for topping:
- optional
Instructions
- Preheat the oven: Preheat the oven to 400°F. Grease the muffin pan with cooking spray or butter. Set aside.
- Prepare the egg mixture: Beat the eggs until combined. Add eggs, spinach, green onions, salt, pepper, and cheddar cheese to mashed potatoes. Mix well.
- Fill the muffin tin: Scoop the potato-egg mixture into the greased muffin tin until cups are a little over 3/4 full. Smooth out the top.
- Bake: Bake for 25-35 minutes until a toothpick inserted in the center comes out clean.
- Add cheese topping: Sprinkle each muffin with mozzarella or cheddar cheese. Bake for an additional 2 minutes until melted.
- Cool and serve: Let muffins cool in the pan for 5-10 minutes before serving with sour cream and green onions.
Notes
- Variations: Add shredded carrots, broccoli for different flavors.
- If no leftover mashed potatoes, use 2 medium-sized Idaho® potatoes to make mashed potatoes.
- Tips: Properly grease muffin pans to prevent sticking. Check muffins around 25-35 minutes for doneness.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
