Ingredients
2 large eggs
1 cup spinach, finely chopped
1 cup sharp cheddar cheese, shredded
1/4 cup green onions, finely chopped
1/4 tsp. black pepper
3 1/2 cups leftover mashed potatoes*
1/4 cup mozzarella (or more sharp cheddar), shredded
As needed, salt
As needed, pan release spray
Optional, sour cream for topping
Instructions
- Preheat the oven to 400°F. Grease muffin pans with pan release spray.
- Beat the eggs until the whites and yolks are well combined.
- Add the eggs, along with the chopped spinach, cheddar cheese, green onions and salt and pepper until all ingredients are well combined.
- Scoop the potato-egg mixture into the prepared muffin tins, filling each cup a little more than 3/4 full. Smooth the tops using a spoon.
- Bake 25-35 minutes until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and sprinkle each with mozzarella or sharp cheddar cheese or a mixture.
- Return the muffins to the oven and bake for an additional two minutes or until the cheese melts.
- Remove from the oven and let cool in the pan 5-10 minutes before removing from the pan.
- Serve with an optional dollop of sour cream and finely chopped green onions.
Notes & Comments
*Note: Idaho® potatoes can be used in this recipe. Add spinach for a quiche-like taste or shredded carrots for another variation.
Source
- Recipe: Anushree Shetty and Idaho Potato Commission
- Photo: Idaho Potato Commission
- Nutrient and Meal Pattern Analyses: Chef Rebecca Polson, CC, SNS
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