Left over mashed potatoes? Make these crispy, creamy, cheesy leftover mashed potato puffs for a quick grab n’ go breakfast option.
I’m going to level with you, I think that all the recipes that hit Facebook and Pinterest the day after Thanksgiving with ideas for how to use up leftover turkey, green beans, sweet potato casserole are a bit silly. If we’re being completely honest, why in the world do we need to repurpose green bean casserole? It’s perfect As. Is. Thanksgiving leftovers are one of the best things about the holiday.. you get to eat them over, and over, and over. And if we dig deep, we can admit to ourselves.. the LAST thing that we want to do after cooking a GIANT Thanksgiving meal is to do ANYTHING requiring time in the kitchen.
With all that said.. this is a recipe I make an exception for. Why??? 3 Reasons. A) Mashed Potatoes don’t taste all that great reheated. B) Mashed Potatoes ALWAYS outlast EVERYTHING all the other Thanksgiving food. C) This recipe turns leftover mashed potatoes into a delicious grab n’ go breakfast with just a dump, a mix, and a plop.
You guys.. if you have even read 3 posts from this blog, odds are good that you know what a sucker I am for a good Grab N’ Go breakfast recipe. Not because I’m super on top of life, in fact.. it’s quite the opposite. I am Really. Really. Really. bad at morning. I also know I Really. Really. Really. have to feed my kids breakfast whether or not I won my morning battle against the snooze button. So I like to make healthy breakfasts that are make-ahead or freezable so that I can, well.. sleep.
So check this out..
Mind blown? Mine was.
The result is very similar to my freezer friendly baked egg cups, but these are So. Much. Creamier. thanks to the mashed potatoes. Plus, since you already had the main ingredient hanging out in the fridge, they are a breeze to make. 5 minutes prep, 20-25 minutes in the oven and breakfast for the week.. DONE.
Time Saving Tips and Tricks:
Prep: There really isn’t much prep needed, the recipe is So. Simple. If you are making these guys and don’t already have mashed potatoes done you can and should definitely make some. Serve them for dinner, turn the leftovers into breakfast. 1/2 the work, twice the results.
Make Ahead: YES! You can bake these and store them in the refrigerator for up to 3 days. To reheat: arrange on a baking tray and pop them bake into the oven at 400 until they are warmed through.
Freezer: You bet. They aren’t as pretty after, but they still taste great. Thaw in the fridge overnight and then follow the reheating instructions from above.
Leftover Mashed Potato Puffs VIDEO:
- 2 cups mashed potatoes
- 2 large eggs
- ¾ cup grated cheese + more for topping
- 2 TBS chives, minced
- ½ cup sausage crumbles (I used Applegate chicken sausage)
- salt and pepper
- Heat oven to 400. Spray the cups of a mini muffin pan with non-stick spray or coat with olive oil.
- Mix together, mashed potatoes, eggs, cheese, chives, sausage, salt and pepper. Top with additional shredded cheese. The amount of salt/pepper used will vary depending on flavor of the mashed potatoes being used.
- Bake for about 25 minutes, or until the potato puffs are set and golden. Let cool and then remove from pan using a knife to loosen edges that are stuck. Serve immediately.
- It is always best to grate your own cheese. Pre-shredded versions contain funky ingredients that really aren’t good for you so that the cheese doesn’t stick together.
- I used Applegate Organic Chicken and Apple Breakfast Sausage that I chopped up in place of regular breakfast sausage. I like that Applegate uses ingredients that I recognize and avoids GMO’s, antibiotics, nitrates/nitrites, fillers, and artificial ingredients.
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