🥔🧀 Baked Potato Muffins
🧂 Ingredients (Makes 10–12 muffins)
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2 cups mashed potatoes (leftovers work great!)
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2 eggs
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1/2 cup sour cream or Greek yogurt
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1 cup shredded cheddar cheese
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1/4 cup grated Parmesan (optional for extra flavor)
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1/4 cup cooked bacon bits (or crumbled sausage)
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2 green onions, thinly sliced
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1/4 cup flour (or 2–3 tbsp almond flour for low-carb)
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1 tsp baking powder
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Salt & pepper to taste
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Optional: paprika or garlic powder for extra flavor
🧁 Instructions
1. Preheat Oven:
Preheat to 375°F (190°C). Grease a muffin tin or line with silicone or parchment muffin liners.
2. Mix Wet Ingredients:
In a large bowl, mix mashed potatoes, eggs, sour cream, and cheese until well combined.
3. Add Dry Ingredients:
Stir in flour, baking powder, salt, pepper, and any seasonings. Then fold in bacon bits and green onions.
4. Fill the Muffin Tin:
Spoon the mixture evenly into the muffin cups (they won’t rise much, so fill nearly to the top). Optional: sprinkle a bit of cheese or paprika on top for a golden finish.
5. Bake:
Bake for 20–25 minutes, or until the tops are golden and slightly firm to the touch.
6. Cool & Serve:
Let them cool in the pan for 5–10 minutes before removing. Serve warm or at room temperature with sour cream or hot sauce.
🧊 Storage Tips:
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Fridge: Store in an airtight container up to 4 days.
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Freezer: Freeze for up to 2 months. Reheat in oven or toaster oven for best texture.
🧩 Variations:
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Add steamed broccoli or spinach for veggie-packed muffins.
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Swap cheddar for feta, gouda, or pepper jack.
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Use sweet potatoes for a slightly sweet twist.