Left over mashed potatoes? Make these crispy, creamy, cheesy leftover mashed potato puffs for a quick grab n' go breakfast option.
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Can we agree that all the recipes that hit social media the day after Thanksgiving with ideas on how to use up leftover turkey, green beans, cranberries and casseroles are a little bit silly? I mean if we are being completely honest ... why do we need to repurpose broccoli cheese casserole? It's perfect.
The stuffed fridge is literally my favorite part of the entire holiday. I mean 2-3 days where it's perfectly acceptable to eat leftovers (AKA... no cooking) for days? Fabulous. If we all dig deep within ourselves I think that we could collectively admit that the last thing we want to do after eating and/or cooking a giant turkey dinner is ANYTHING requiring time in the kitchen.
That said, I make an exception for this recipe each year because mashed potatoes outlast all the other leftovers 100% of the time. Inevitably, they get tossed. This recipe turns would be waste into a delicious grab n' go breakfast with just a dump, a mix and a plop.
Ridiculously simple, wonderfully inventive and undeniably delicious.
Let's do this.
What are Leftover Mashed Potato Puffs?
To put it simply, what they are is genius. A hearty breakfast made from leftover mashed potatoes, sausage, cheese, eggs, chives and a little spice. Mix it up, plop it into a pan and enjoy cute muffin shaped deliciousness all week long.
How do you make leftover mashed potato puffs?
Step 1: Gather your ingredients. This one moves fast!! Measure out 2 cups of potatoes and add in All. The. Things.
Step 2: Mix Mix Mix.
Step 3: Use a mini scoop to add a plop of your potatoes to each cup of a mini muffin pan.
Step 4: Bake for 25 minutes at 400 degrees. Serve immediately or store in airtight container in the refrigerator for up to 5 days.
The result is very similar to my freezer friendly baked egg cups, but these are So. Much. Creamier. Plus, since you already had the main ingredient hanging out in the fridge, they are a breeze to make. 5 minutes prep, 25 minutes in the oven and breakfast for the week is DONE.
Mind blown? Mine was.
Video: Watch us make Leftover Mashed Potato Puffs
FAQ'S: Leftover Mashed Potato Puffs
Can you use store-bought mashed potatoes?
You can! Just keep in mind that most store-bought mashed potatoes are already on the salty side, so go easy or skip adding more salt to the recipe.
Can you make this recipe without the sausage?
Yes! This recipe is nothing if not customizable. Add in fresh veggies, swap sausage for ham, skip the meat altogether... you do you!
Can this recipe be made without the eggs?
Unfortunately not. The eggs are the "binder" in this recipe and are necessary for holding the potato puffs together.
Are Leftover Potato Puffs Freezer Friendly?
Yep. To freeze, arrange cooled mashed potato puffs into a single layer on a sheet pan. Pop into the freezer for 3-4 hours or until puffs are frozen through. Store frozen potato puffs in an airtight bag for up to 1 month.
Note: They aren't as pretty after being frozen, but they still taste great. Thaw in the fridge overnight and then heat in an oven at 350 until warmed through to serve.
Print
Leftover Mashed Potato Puffs + VIDEO
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 24 puffs 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Left over mashed potatoes? Make these crispy, creamy, cheesy leftover mashed potato puffs for a quick grab n' go breakfast option.
Ingredients
- 2 cups mashed potatoes
- 2 large eggs
- ¾ cup grated cheese
- 2 TBS chives, minced
- ½ cup sausage crumbles (I used Applegate chicken sausage)
- salt and pepper - Depending on how the mashed potatoes are seasoned salt and pepper may not be necessary.
Instructions
1. Heat oven to 400. Spray the cups of a mini muffin pan with non-stick spray or coat with olive oil.
2. Mix together, mashed potatoes, eggs, cheese, chives, sausage, salt and pepper. The amount of salt/pepper used will vary depending on flavor of the mashed potatoes being used.
3. 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.
Watch the full recipe below.
Keywords: Potatoes
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Karly says
Is it weird that I might be more excited for these than I am for the fresh mashed potatoes? These look SO good, and such a great way to use up those leftovers!
Shari says
I plan to try this but in your first set of instruct you say 300 degrees and in your printable section you say 400 degrees. Just wondering which it is supposed to be? Thanks.
Bailey Sissom says
It should be 400! Thanks for the catch:)
Christina Daniel says
I made these this morning, subbed in diced pepperoni and green onions as that's all I had on hand. They were delicious and my kids loved it. Thanks for posting!