Often we all find ourselves with a stash of leftovers and don't really know what to do with them. That's how these leftover potato muffins came to be. We had made our roasted breakfast potatoes and were trying to come up with a way to incorporate them into a new dish. Enter the leftover potato muffin! What is so great about these muffins is that you can add in a variety of leftovers to help clear the fridge, but also provide you with a meal that will have the whole house talking. Happy brunching!
(Makes 24 Mini-Muffins)
Leftover Roasted Potatoes... Don't have any? Try our recipe & add them.
1/4 Cup of Mozzarella Cheese (or any cheese you need to get rid of)
1 Tablespoon of Onion Salt
1 Tablespoon of Garlic Powder
1 Tablespoon of Italian Seasoning
Preheat the oven to 375 degrees. Spray a generous amount of cooking spray onto a mini-muffin baking sheet.
Depending on the size and amount of leftover potatoes you have, place one potato inside each tray slot. Our mini-muffins contain 1-3 potatoes.
In a separate bowl, mix the eggs, cheese, onion salt, Italian seasoning, and garlic powder. Then, pour the mixture over the potatoes. Make sure you don't over pour the mixture. Leave about an 1/8" of space between the egg mixture and top of tray, as the mixture will rise as it bakes.
Bake for 15-20 minutes.
I like to sprinkle a little cilantro on top of most of my dishes. It adds a mild citrusy taste to the muffins, and let's face it, a little bit of color as well.
If you need to get rid of bacon, I suggest dicing 2-3 strips into bite-size pieces, and sprinkle them into the egg mixture prior to baking.