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Cheesy potatoes in muffin tins how to#
Cheesy potatoes in muffin tins free#

In a large bowl put the cooked mashed potato and whisked eggs in and combine really well.Heat your oven to 220c or 425f and butter a 8 hole muffin tin really well.

Cheesy potatoes in muffin tins how to#

But you will get the deliciousness :) How To Make Cheesy Mashed Potato Muffins Ingredients You can put them in the microwave for a minute and while they’ll be hot, you won’t get the crispiness back. To reheat these cheesy potato muffins and get the crispy outside back after they’ve been in the fridge you can pop them back into a hot oven for 5-6 minutes and the cheese will start to crisp up again as the muffins heat through. If you’re not going to be eating these on the day you’ve cooked them you can pop them into the fridge and keep them for up to 2 days. You can either serve these straight from the oven and have them as a potato side, a stand alone snack or as a next day lunch, slightly warmed through.

Cheesy potatoes in muffin tins free#

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Tomato – Add some diced tomato to these muffins for the ever popular cheese and tomato variety!.

Use a teaspoon of olive oil and cook the cabbage ribbons until it’s fully cooked and soft.

Cabbage – I tried finely slicing and frying 1 cup of cabbage to these muffins and it worked really well.

Peas – Add half a cup of cooked peas to the muffins when you add the cheese.

If you’re using bacon, chop it into small pieces and fry it until crispy and then add it when you add the cheddar.

Ham or Bacon – Chop any leftover ham you have into small pieces and add it when you add the cheese.

That said, if you have some bits and pieces in the fridge leftover and want to use up, here’s some ideas you could try that go great in these cheesy little mashed potato muffins: I like to make these simple: I generally use leftover mash and so I want to throw these together and pop them in the oven while it’s still hot. And toddlers find these especially good when being squidged between little fingers! These set well as the cool and so they’re good for little hands as a finger food. These muffins are surprisingly yummy at room temperature and so they make a good lunchbox filler.Ĭold mashed potato isn’t something my kids (or anyone…) have ever been into but at room temperature they’re good. I used a straight sided muffin tin to make these and as they sides ‘splay’ out less it helps keep your muffins in shape.

I’ve put in a few things below that I’ve added in at some point and work really well.įeel free to add in whatever you like but bear in mind that anything you add in needs to be cooked beforehand (apart from the egg!) as they’re not in the oven long enough to cook anything from raw. This is my lazy pants version of squeezing the water out of hash browns.soak it up with flour instead.The other thing about these muffins is that you can add literally anything that goes with potatoes. Well, here's a secret trick: mix the hash browns with an eensy bit of flour. You've probably heard that you should squeeze out the excess moisture from hashbrowns. With a hash brown crust, because Lord knows we need more hash browns in our lives. I was never a breakfast food kind of person. I used to skip breakfast or (weirdness alert) eat tacos or burgers for breakfast. Is it breakfast time yet? Because I don’t know about you, but I’m currently in this weird phase of my life where I want breakfast all of the time. Bacon, eggs, and veggies are nestled in a hashbrown crust for a grab and gobble brunch treat. Mini Potato Quiche Cups are a bite-sized bundle of breakfasty goodness.