Mediterranean Cheesy Mashed Potato Muffins With Eggs
Mediterranean cheesy mashed potato muffins with eggs are a warm, savory twist on classic breakfast and brunch favorites. These muffins combine fluffy mashed potatoes, savory eggs, melty cheese, and bright Mediterranean flavors like olive oil, herbs, and vegetables. The result is a soft, tender center with lightly crisp edges that feel comforting yet fresh. They are perfect for meal prep, family breakfasts, or even as a grab-and-go lunch. Each bite delivers creamy potato, rich egg, and cheesy goodness, with little bursts of flavor from herbs and vegetables. These muffins bake beautifully in a standard muffin tin and store well, making them ideal for busy mornings or relaxed weekend brunches.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
Servings: 12 muffins
Ingredients
2 cups mashed potatoes (plain or lightly seasoned)
6 large eggs
1 cup shredded cheese (mozzarella, cheddar, or feta-style)
1/2 cup milk
2 tablespoons olive oil
1/3 cup finely chopped red bell pepper
1/3 cup chopped spinach
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley or basil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
In a large bowl, whisk the eggs until smooth and slightly frothy.
Add the milk and olive oil to the eggs and mix well.
Stir in the mashed potatoes and beat until the mixture is creamy and mostly smooth.
Fold in the shredded cheese, making sure it is evenly distributed.
Add the chopped bell pepper, spinach, and red onion to the batter.
Mix in the chopped herbs, garlic powder, oregano, salt, and black pepper.
Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 20 to 25 minutes, or until the centers are set and the tops are lightly golden.
Let the muffins cool in the pan for 5 minutes before lifting them out and serving.
Tips
Use cold leftover mashed potatoes for the best structure and less stickiness.
If your potatoes are very thick, stir in an extra tablespoon of milk to loosen the batter.
For extra crisp edges, lightly brush the muffin tin with olive oil instead of butter.
Finely chop vegetables so they cook evenly inside the muffins.
Let the mixture rest for 2 minutes before filling the tin so air bubbles settle.
Sprinkle a little extra cheese on top before baking for a golden crust.
Use silicone muffin cups if you want easier removal.
Add a pinch of chili flakes if you like a subtle heat.
Cool slightly before removing so the muffins hold their shape.
Reheat in a toaster oven for the best texture when serving leftovers.
Variations
Greek style: Add crumbled feta and sliced black olives.
Sun-dried tomato: Stir in chopped sun-dried tomatoes for a tangy bite.
Zucchini version: Mix in finely grated, well-drained zucchini.
Mushroom and herb: Add sautéed mushrooms and extra fresh thyme.
Protein boost: Add diced cooked chicken or turkey.
Spicy Mediterranean: Add diced jalapeños and smoked paprika.
Low-carb option: Replace half the potatoes with mashed cauliflower.
Creamy ricotta: Mix in two tablespoons of ricotta cheese.
Cheesy crusted: Sprinkle Parmesan on top before baking.
Breakfast deluxe: Press a small cube of cheese into the center of each muffin for a gooey middle.
Q & A
Q1: Can I make these ahead of time?
Yes, these muffins are perfect for meal prep and can be made in advance.
Q2: How should I store leftovers?
Store them in an airtight container in the refrigerator for up to 4 days.
Q3: Can I freeze these muffins?
Yes, they freeze well for up to 2 months.
Q4: How do I reheat them?
Reheat in the microwave for about 30 seconds or in the oven until warm.
Q5: Can I make them dairy-free?
Yes, use dairy-free milk and plant-based cheese.
Q6: Why are my muffins too dense?
This usually happens when the potatoes are too dry or overmixed.
Q7: Can I use sweet potatoes instead?
Yes, mashed sweet potatoes work well and add a slightly sweet flavor.
Q8: Are these good for kids?
Yes, they are mild, cheesy, and very kid-friendly.
Q9: Can I cook these in a mini muffin tin?
Yes, just reduce the cooking time by about 5 minutes.
Q10: What can I serve with them?
They pair well with a simple salad, yogurt sauce, or fresh fruit.
Nutrition
(Per Muffin, Approximate)
Calories: 160
Protein: 8 g
Carbohydrates: 12 g
Fat: 9 g
Fiber: 1.5 g
Sugar: 2 g
Conclusion
Mediterranean cheesy mashed potato muffins with eggs are a delicious way to turn simple ingredients into something special. They are creamy, cheesy, and packed with savory flavor in every bite. These muffins are easy to prepare, store beautifully, and adapt to countless flavor variations. Whether you serve them for breakfast, brunch, or a quick snack, they deliver comfort, nutrition, and Mediterranean-inspired freshness in a perfectly portioned form.