Leftover Mashed Potato Puffs are the perfect creamy, fluffy, protein loaded breakfast bite that's kid-friendly and delicious! The perfect solution for using up leftover mashed potatoes.
The best part of Thanksgiving? Hands down ... a refrigerator stuffed with ALL. THE. LEFTOVERS. 2-3 days where eating ONLY leftovers (AKA .. no cooking) is not only acceptable, but expected? Yes please.
We typically find recipes created to "repurpose" Thanksgiving foods silly. Why do we need to repurpose broccoli cheese casserole? ... it's absolute perfection. That said, we make an exception every year for these Leftover Mashed Potato Puffs. Let's be honest, the mashed potatoes outlast all the other Thanksgiving leftovers 100% of the time. Then, they get tossed. This recipe turns what 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.
This recipe was inspired by our Freezer Friendly Baked Egg Cups, another great grab and go breakfast option! That said, with only 5 minutes prep (thank you leftover mashed potatoes) and 25 minutes in the oven, these Mashed Potato Puffs take the prize for easiest recipe!
- mashed potatoes
- grated cheese
- cooked sausage
- salt and pepper (if leftover mashed potatoes need extra seasoning)
See recipe card for quantities.
Step 1: Heat oven and prep muffin tin with non-stick spray. To a large bowl, add mashed potatoes, eggs, cheese, chives, and sausage.
Step 2: Use a rubber spatula to mix all ingredients well. Make sure that eggs get fully incorporated into the mixture.
Step 3: Use a mini scoop to add a plop of your potatoes to each cup of a mini muffin pan. The puffs will not rise a large amount, so muffin tin cups can be fully filled.
Step 4: Bake for 25 minutes at 400 degrees. Serve immediately or store in airtight container in the refrigerator for up to 5 days.
Hint: Store-bought mashed potatoes (we recommend Bob Evan's brand) work well for this recipe when you don't have leftover mashed potatoes on hand.
Breakfast sausage - use any cooked protein you like, breakfast sausage is our favorite
Vegetarian - omit breakfast sausage to make this vegetarian. Add your favorite extra vegetables.
Chives - can be subbed out for diced onions or omitted based on preference.
Cheddar cheese - any shredded cheese works, use your favorite.
This recipe is extremely versatile and forgiving. Use what you have on hand and experiment with your favorite flavor combinations. Here are some of our favorites ...
- Mexican - omit the breakfast sausage and add leftover ground taco meat
- Classic Ham and Cheese - a classic combination, add diced ham in place of breakfast sausage
- Kid-friendly - eliminate chives and use a mild breakfast sausage
- Bacon cheddar - swap out breakfast sausage for cooked bacon bits
- Spicy - add some jalapeños and/or red chili flakes to infuse some heat into the dish
This recipe can be made with a regular mini muffin pan, just make sure to spray well. Recently we have been using THIS silicone mini muffin pan. It helps to ensure that the leftover mashed potato puffs pop right out of the pan without sticking or breaking.
Refrigerator: To store Leftover Mashed Potato Puffs in the fridge, place them in an airtight container. They will stay fresh for up to 3 days. To reheat, put into the microwave for 20-30 seconds until warmed through.
Freezer (recommended): Arrange the mashed potato puffs into a single layer on a sheet pan. Freeze for 3-4 hours or until frozen through. Store frozen potato puffs in an airtight, freezer-safe bag. To reheat, heat an oven or toaster oven to 350 degrees and bake until warmed through. Serve immediately.
Alternatively, you can allow the mashed potato puffs to come to thaw overnight in the refrigerator and then microwave for 20-30 seconds, until warmed through.
NOTE: Leftover mashed potato puffs aren't as pretty after being refrigerated or frozen. If serving to guests we recommend making them fresh. That said, they still taste great whether fresh, refrigerated or frozen.
This recipe is perfect for getting kids involved. We find that when they take part in a recipe they are more likely to eat and enjoy it!
Video: Watch us make Leftover Mashed Potato PuffsPrint
Left over mashed potatoes? Make these crispy, creamy, cheesy leftover mashed potato puffs for a quick grab n' go breakfast option.
- 2 cups leftover mashed potatoes
- 1 cup cooked breakfast sausage (about 8 ounces)
- ¾ cup grated cheese
- 2 large eggs
- 2 TBS chives, minced
- OPTIONAL: salt and pepper - only needed if leftover mashed potatoes are under seasoned
- Heat oven to 400 F. Spray the cups of a mini muffin pan with non-stick spray or coat with olive oil. Test leftover mashed potatoes to ensure that you are pleased with the seasoning. Add salt and pepper as needed.
- In a large bowl, Mix together, mashed potatoes, sausage, cheese, eggs and chives. Make sure all ingredients are fully incorporated.
- Use a mini scoop to add a plop of potatoes to each cup of the mini muffin pan. The puffs will not rise a large amount, so muffin tin cups can be fully filled.
- Bake for 25 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. See post for directions for freezing.
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, pop into the microwave or an oven heated to 350 F. until warmed through.
FAQ: Leftover Mashed Potato Puffs
No. The eggs are the "binder" in this recipe and are required to hold the mashed potato puffs together.
Mashed potatoes are good for at least 3-5 days in the fridge if stored within 2 hours of cooking. Make sure to make your leftover mashed potato puffs within this window.
When stored properly, leftover mashed potatoes will stay fresh for up to 1 month in the freezer.