Quick Description
These Potato Muffins are a savory, cheesy delight packed with the comforting flavor of mashed potatoes, sharp cheddar, and creamy sour cream. Perfect for breakfast, brunch, or as a snack, they’re soft, flavorful, and can easily be made using leftover mashed potatoes. The optional bacon bits and green onions elevate them to a whole new level of tastiness!
Servings & Timing
Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: About 35 minutes
Ingredients List
Main Mixture:
- 2 cups mashed potatoes (leftovers or freshly made, smooth or slightly chunky)
- 1 cup grated cheddar cheese
- ¼ cup shredded Parmesan cheese
- ¼ cup sour cream
- 2 large eggs (lightly beaten)
- ¼ cup chopped green onions or chives
- ¼ cup cooked bacon bits (optional, for added flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
Step 1 — Preheat the Oven
Preheat the oven to 350°F (175°C) and lightly grease or line a muffin tin with paper liners.
Step 2 — Prepare the Potato Mixture
In a large bowl, combine:
- 2 cups mashed potatoes
- 1 cup grated cheddar cheese
- ¼ cup shredded Parmesan cheese
- ¼ cup sour cream
- 2 large eggs (lightly beaten)
- ¼ cup chopped green onions or chives
- ¼ cup cooked bacon bits (optional, but highly recommended for added flavor)
Mix well until everything is evenly incorporated.
Step 3 — Add the Seasonings
Add:
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Stir to combine.
Step 4 — Scoop into Muffin Tin
Spoon the potato mixture into the prepared muffin tin, filling each muffin cup about ¾ full. You should have enough for 12 muffins.
Step 5 — Bake
Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 6 — Cool & Serve
Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Serve warm, and enjoy the cheesy, savory goodness!Additional Notes
- Leftover Mashed Potatoes: This is the perfect way to use up leftover mashed potatoes. The texture works great whether they are smooth or slightly chunky.
- Substitutions: Feel free to swap the bacon bits for sausage or vegetarian crumbles if you prefer a different protein or are following a vegetarian diet.
- Cheese Options: You can use mozzarella for a stringier, meltier texture, or feta for a tangier twist.
Dietary Info
- High-Protein (due to cheese and eggs)
- Vegetarian (if you omit bacon)
- Comfort Food
- Low-Carb Option (if you use cauliflower mash)
Variations
Sweet Potato Muffins: Replace regular mashed potatoes with mashed sweet potatoes for a slightly sweeter flavor and an added boost of vitamins.
Spicy Potato Muffins: Add finely chopped jalapeños or a pinch of red pepper flakes to the batter for a spicy kick.
Herbed Potato Muffins: Add fresh herbs like rosemary, thyme, or parsley for an aromatic twist.
Storage & Make-Ahead
- Fridge: Store any leftover muffins in an airtight container in the fridge for up to 3 days.
- Freezing: These muffins freeze well! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in the microwave for a quick snack or breakfast.
