Leftover Mashed Potato Egg Cups are a creative and delicious way to repurpose leftover mashed potatoes. These egg cups are simple to make and offer a great way to enjoy a savory, protein-packed breakfast or brunch. With a crispy potato base and a perfectly baked egg on top, this recipe is a great way to use up leftovers and create a fun dish. Here's how to make them:
Ingredients:
- 2 cups leftover mashed potatoes (preferably cooled)
- 4 large eggs
- 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
- 2 tablespoons milk or cream (optional, for a creamier texture)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Salt and pepper, to taste
- Chopped fresh herbs (such as parsley, chives, or thyme, optional)
- Non-stick cooking spray or butter (for greasing the muffin tin)
Instructions:
1. Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick spray or lightly butter each cup to prevent sticking.
2. Prepare the potato mixture:
- In a bowl, mix the leftover mashed potatoes with the milk or cream (if using), garlic powder, onion powder, and a pinch of salt and pepper. Stir until everything is combined, and the potatoes are creamy.
3. Fill the muffin tin:
- Scoop about 1/4 cup of the mashed potato mixture into each muffin cup. Press down gently to form a base that covers the bottom of the cup. You can slightly indent the center to create space for the egg.
4. Add the cheese (optional):
- If using, sprinkle a little shredded cheese into the center of each potato base. This will give the egg cups a cheesy, flavorful center.
5. Add the eggs:
- Crack one egg into each potato cup, carefully placing the egg over the mashed potatoes. Season with a pinch of salt and pepper, and sprinkle with any additional herbs you like.
6. Bake the egg cups:
- Bake the egg cups in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still runny. If you prefer a fully cooked yolk, bake for a few more minutes.
7. Serve:
- Remove the muffin tin from the oven and allow the egg cups to cool for a minute. Use a spoon to gently lift each egg cup from the tin. Serve immediately, garnished with chopped fresh herbs if desired.
Tips:
- Make ahead: You can prepare these egg cups ahead of time by storing the filled muffin tin in the fridge. Just bake them when you're ready to eat.
- Flavor variations: You can customize these egg cups with other ingredients such as cooked bacon bits, sautéed spinach, or diced vegetables to add more flavor.
- Cheese options: Try different cheeses such as Parmesan, feta, or goat cheese for unique flavor combinations.
These Leftover Mashed Potato Egg Cups are a fun and easy way to repurpose your mashed potatoes into a hearty, flavorful meal. Perfect for breakfast, brunch, or even a quick dinner!