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Leftover mashed potatoes and a bag of broccoli that needs using up? These savory muffin cups are one of my favorite “clean out the fridge” dinners—crispy on top, soft in the middle, and just cheesy enough to feel like comfort food without much work. They’re also the kind of thing that disappears fast from the cooling rack, so I usually let them rest in the pan for a few minutes (otherwise the first ones tend to break apart).

Because the base is cold mashed potatoes, the mixture holds together beautifully once baked. The broccoli adds color and a little bite, and the mozzarella gives you those golden, crisp edges that make them feel more special than the ingredients suggest. They’re great for lunchboxes, quick dinners with soup, or a make-ahead breakfast you can reheat in minutes.

Why You’ll Love This Recipe

Uses simple, affordable ingredients you might already have.
A smart way to repurpose leftover mashed potatoes and cooked broccoli.
Crispy tops and edges with a soft, cheesy center.
Kid-friendly and easy to portion (no slicing needed).
Freezer-friendly for quick breakfasts and lunches.
Practical tip: pressing the mixture firmly into the muffin cups helps them bake up sturdy and easy to unmold.

Ingredients

2 cups (about 480 g) cold mashed potatoes
1 1/2 cups (about 225 g) cooked broccoli, finely chopped
2 large eggs
1 cup (about 100 g) shredded mozzarella cheese
1/3 cup (about 35 g) breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon fine salt
Nonstick spray or oil, for greasing the pan

Ingredient Notes

Cold mashed potatoes: Cold is important here—it keeps the mixture thick so it doesn’t slump. If your mashed potatoes are very buttery or loose, add an extra tablespoon or two of breadcrumbs to tighten it up.
Cooked broccoli: Chop it finely so the cups hold together cleanly. Big florets can create weak spots that make unmolding harder.
Mozzarella: Low-moisture shredded mozzarella gives the best melt and browning. Fresh mozzarella can make the centers wetter.
Breadcrumbs: Helps bind and adds texture on the top. Plain or Italian-style both work.
Eggs: The main binder. Without them, the cups won’t set properly.

Kitchen Tools Needed

Standard 12-cup muffin pan (you’ll use about 10 cups)
Mixing bowl
Spatula or wooden spoon
Measuring cups and spoons
Thin knife or small offset spatula (for loosening)

Step-by-Step Instructions

Preheat and prep the pan.
Heat the oven to 400°F (200°C). Generously grease 10 muffin cups with nonstick spray or oil, making sure to coat the rim too (that’s where sticking happens).
Mix the batter.
In a large bowl, combine the 2 cups (480 g) cold mashed potatoes, 1 1/2 cups (225 g) cooked chopped broccoli, 2 eggs, 1 cup (100 g) shredded mozzarella, 1/3 cup (35 g) breadcrumbs, 1/2 tsp garlic powder, and 1/2 tsp salt.
Stir until evenly mixed—everything should look well-distributed, with no big pockets of potato.
Fill the muffin cups.
Divide the mixture among the prepared cups (they’ll be fairly full). Press down lightly with the back of a spoon so the tops are compact and level—this helps them bake up with crisp edges and fewer cracks.
Bake.
Bake for 22–26 minutes, until the tops and edges are golden and you see a bit of deeper browning around the sides. They should smell toasty and cheesy.
Cool before removing.
Let cool in the pan for 8 minutes (this step really helps them set). Then run a thin knife around the edges and gently lift them out.

Pro Tips

Grease more than you think you need. Potatoes love to stick—especially on the top rim of the muffin wells.
Chop broccoli small. Fine pieces blend into the potato and make sturdier cups.
Don’t skip the rest time. They’re fragile piping hot; a short cool-down makes unmolding easy.
For extra crisp tops, place the pan on the upper-middle rack for the last 2–3 minutes (keep an eye on them).
If the mix feels too wet (rare, but can happen with looser mashed potatoes), add 1–2 tablespoons more breadcrumbs until it’s thick and scoopable.

Common Mistakes

Using warm mashed potatoes: The mixture gets loose and bakes up softer, making the cups harder to remove cleanly.
Under-greasing the pan: You’ll lose the best crispy edges if they stick.
Pulling them out too soon: If the tops are pale, they’ll taste a bit bland and won’t have that crisp finish.
Removing immediately from the oven: They can fall apart before they set.

Variations

Cheddar swap: Use sharp cheddar instead of mozzarella for a punchier flavor.
Add herbs: Stir in 1 tablespoon chopped chives or parsley for a fresher taste.
Make them spicy: Add a pinch of red pepper flakes or a few dashes of hot sauce.
Extra veggie version: Mix in 1/4 cup (25–30 g) finely diced cooked bell pepper or corn (keep additions small so they still hold together).

Serving Suggestions

Pair with a simple green salad and vinaigrette for an easy lunch.
Serve alongside tomato soup or chicken noodle soup for a cozy dinner.
For breakfast, add fruit on the side or top the cups with a fried egg.
They’re also great with a little sour cream or Greek yogurt as a dip.

Storage Instructions

Refrigerator: Store cooled muffin cups in an airtight container for up to 4 days.
Freezer: Freeze on a sheet pan until firm, then transfer to a freezer bag/container for up to 2 months.

Reheating Tips

Best texture (crispy): Reheat in a toaster oven or oven at 375°F (190°C) for 8–12 minutes (a little longer from frozen).
Fastest: Microwave for 30–60 seconds, but the tops will soften. If you can, finish with 1–2 minutes in a toaster oven to crisp them back up.

Nutrition Estimate

Per muffin cup (approximate, based on 10 servings):

Calories: 150 kcal
Protein: 7 g
Carbs: 17 g
Fat: 6 g

Recipe Summary

Prep Time: 10 minutes
Cook Time: 22–26 minutes
Total Time: 35–40 minutes
Servings: 10 muffin cups
Cuisine: American
Course: Snack, Lunch, Side, Breakfast
Calories: ~150 per cup

Frequently Asked Questions

Can I use fresh broccoli instead of cooked?

Yes—just cook it first (steam or microwave) until tender, then chop finely. Raw broccoli won’t soften enough in the baking time.

What if I only have instant mashed potatoes?

They can work if they’re thick and fully cooled. If they’re on the soft side, add an extra tablespoon or two of breadcrumbs to firm up the mixture.

How do I keep them from sticking?

Grease the muffin wells thoroughly (including the rim), let them cool for 8 minutes, and loosen with a thin knife all the way around before lifting.

Can I make these in a mini muffin pan?

Yes. Reduce bake time to about 12–16 minutes, watching for golden tops and crisp edges.

Can I make the mixture ahead of time?

You can mix it, cover, and refrigerate for up to 24 hours. If it firms up a lot, let it sit at room temp for 10 minutes so it’s easier to scoop.

Conclusion

These potato, broccoli, and mozzarella muffin cups are one of those practical recipes that feels like a win: minimal effort, familiar ingredients, and that satisfying crispy top. If you’ve got leftover mashed potatoes, it’s a smart (and genuinely tasty) way to turn them into something you’ll want to make again.