Quick and easy breakfast muffins made using leftover mashed potatoes will win your heart and you can't stop at one for sure. These muffins are so versatile that you can also mix them up with any leftover veggies or cold cuts you have available.
Equipment
- mixing bowl
- oven
- muffin tray
Ingredients
- 1 cup Left over mashed potatoes
- 2 chicken ham chopped finely
- 1/2 cup onion finely chopped
- 1 tsp dried dill
- Salt to taste
- 1/2 cup sharp cheddar grated
- 3 tbsp all purpose flour
- 2 tbsp sour cream
- 1 tbsp butter or ghee
- 1/2 tsp crushed black pepper
Instructions
- Combine all above ingredients well in a mixing bowl and transfer equal portions in a greased muffin tray.
- Bake at 200°c for 20 mins or until you see golden tops.