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Got leftover mashed potatoes? Eat them for breakfast in these Mashed Potato Crusted Muffin Tin Mushroom Quiches. They also make a great appetizer!
As you recover from your turkey coma this Thanksgiving, you may be wondering “What am I going to do with all this leftover food?”
Of course you can make turkey sandwiches with stuffing and cranberry sauce for lunch. Maybe even top them with a little gravy. But what about the mashed potatoes? Well, why not have them for breakfast?
Yes, you did read that right. I did say breakfast.
Take those leftover mashed potatoes from your Turkey Day feast and turn them into potato “crusts” for delicious muffin tin quiches for tomorrow morning’s breakfast!
We made ours with mushrooms, garlic, Asiago cheese and fresh rosemary.
How to Make These Muffin Tin Quiches
Start by preheating your oven to 400° F. Then, generously grease a non-stick 12-cup muffin pan with butter, olive oil or cooking spray. We used butter, lots of butter. 🙂
Next, press leftover mashed potatoes into the muffin cups and bake until sides are golden brown. Lower the heat to 350° F.
When potato “crusts” are almost done, saute mushrooms and garlic until mushrooms are golden brown.
Whisk eggs, light coconut milk (or half-and-half), rosemary and pepper together.
When potato “crusts” are done, add mushrooms and Asiago cheese into the bottom of each potato cup.
Pour egg mixture over mushrooms and cheese until each cup is filled almost to the top.
Top with additional Asiago cheese.
Bake until each quiche is set in the center.
Let cool before serving. Who says you can’t eat mashed potatoes for breakfast? Enjoy! 🙂
This recipe was inspired by this Leftover Mashed Potato Crusted Quiche from Teacher by Day, Chef by Night.
Mashed Potato Crusted Muffin Tin Mushroom Quiches
- 2 cups cold mashed potatoes (made with vegetarian ingredients)
- 1 tablespoon butter
- 10 oz. Baby Bella mushrooms (chopped)
- 2 cloves garlic (minced)
- 5 eggs
- 2/3 cup light coconut milk or half-and-half (I used So Delicious "Lite Culinary Coconut Milk")
- 1 tablespoon finely chopped rosemary
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup vegetarian-friendly shredded Asiago cheese (such as Vella Cheese brand)
- Preheat oven to 400° F.
- Generously grease a non-stick 12 cup muffin pan with butter, olive oil or cooking spray.
- Press the potatoes into muffin cups until the bottom and sides of each are covered.
- Bake potato "crusts" for 25-30 minutes until sides are golden brown. Lower heat to 350° F.
- When potato "crusts" are almost done, saute mushrooms and garlic in one tablespoon butter for 3-5 minutes until mushrooms are golden brown. Set aside.
- Also, whisk eggs, coconut milk or half-and-half, rosemary and pepper together. Set aside.
- When potato "crusts" are done, add mushrooms and 1/2 cup of the Asiago cheese into the bottom of each potato cup.
- Pour egg mixture over mushrooms and cheese until each cup is filled almost to the top.
- Top with remaining Asiago cheese.
- Bake for 25-30 minutes until each quiche is set in the center.
- Let cool for 10-20 minutes.
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