Cheesy Mashed Potato Muffins with Eggs

1. Preheat and Prepare Pan
   Preheat oven to 400°F (200°C). Grease a mini muffin pan with cooking spray or butter.

2. Mix Ingredients
   In a large bowl, combine mashed potatoes, egg, cheddar cheese, chives, flour, garlic powder, salt, and pepper until smooth.

3. Form and Coat
   Roll mixture into 1-inch balls. Coat each ball evenly with grated Parmesan cheese.

4. Fill Muffin Pan
   Place coated balls into the muffin pan, pressing gently to form a puff shape.

5. Bake
   Bake for 15–20 minutes, until golden brown and crisp on the outside.

6. Cool and Serve
   Let muffins cool slightly before removing from the pan. Serve warm.

Variations & Tips

• Add-ins: Cooked bacon bits, diced jalapeños, or different cheeses like mozzarella or gouda.

• Instant Mashed Potatoes: Works if cooled first.

• Freezer-Friendly: Freeze cooled muffins on a tray, then store in a bag. Reheat in oven until warm and crisp.

• Lighter Version: Use low-fat cheese or swap half the mashed potatoes for mashed cauliflower.

Storage

• Refrigerator: Airtight container for 3–4 days.

• Freezer: Individually wrapped, up to 2 months.

Reheating

• From fridge: Microwave 30–60 seconds or bake at 350°F (175°C) for 10–15 minutes.

• From freezer: Thaw overnight, then reheat as above