Breakfast Recipe: Mashed Potato Breakfast Muffins

These easy and delicious mashed potato breakfast muffins are a great way to use up leftovers for a quick and hearty start to your day. Perfect for busy mornings or a cozy weekend breakfast!

Ingredients:

• 2 cups leftover mashed potatoes

• 1 cup sweet red peppers, finely diced

• 1 cup onions, finely diced

• 2 tablespoons butter (for sautéing)

• 6 large eggs

• 2 tablespoons milk

• 3-4 slices cooked bacon, crumbled

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• Canola oil spray or muffin liners

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Spray a 12-cup muffin tin generously with canola oil or line each cup with paper or silicone muffin liners to prevent sticking.

2. Prepare Vegetables: In a skillet, melt butter over medium heat. Sauté the diced onions and red peppers until softened, about 3-4 minutes. Remove from heat and set aside to cool slightly.

3. Mix Ingredients: In a large mixing bowl, combine the mashed potatoes, sautéed onions, red peppers, crumbled bacon, and a pinch of salt and pepper.

4. Whisk Eggs: In a separate bowl, lightly whisk the eggs with the milk. Pour the whisked eggs into the mashed potato mixture and stir until evenly combined.

5. Fill Muffin Tin: Spoon approximately 1/4 cup of the mixture into each muffin cup, filling each evenly.

6. Bake: Place the muffin tin in the preheated oven and bake for about 10-12 minutes, or until the muffins puff up and turn golden brown on top. Watch carefully to avoid overcooking.

7. Cool and Serve: Let the muffins cool in the pan for 5-10 minutes before removing them. This helps prevent sticking and allows the muffins to firm up. Enjoy them warm for a quick and satisfying breakfast!

Storage:Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or oven before serving.

Tip: Customize the recipe by adding shredded cheese, fresh herbs, or your favorite vegetables for extra flavor!