Leftover Mashed Potato Egg Cups

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Coat 4 (6 ounce) ramekins with cooking spray. Put 4 ounces mashed potatoes into each ramekin. Press with the back of a spoon to form nests, then brush with 1 lightly beaten egg.

3. 3

   Crack 1 of the 4 remaining eggs into each ramekin. Drizzle each with 1/2 teaspoon milk, then top with 1 pat of butter and 1 tablespoon Cheddar cheese.

4. 4

   Bake until the yolk begins to set and the cheese is melted, 15 to 20 minutes (cooking time will vary based on how you like your eggs). Remove from the oven, and let stand so the residual heat finishes cooking the egg whites, 1 to 3 minutes.

5. 5

   Season with salt and pepper, garnish with green onions or chives, and serve right away. Cook’s Note Feel free to use garlic mashed potatoes, finely chopped herbs, or different cheeses for variety.

• Calories 1081.32 kcal High
• Protein 13.22 g Good Source
• Carbs 21.13 g Moderate
• Total Fat 105.14 g High
• Saturated Fat 63.05 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 489.32 mg High
• Sodium 598.95 mg High
• Fiber 2.18 g Low Source
• Sugar 2.01 g Low Source
• Added Sugar 0.03 g Low Source
• Calcium 132.57 mg Moderate
• Iron 1.29 mg Low Source
• Potassium 49.31 mg Low Source
• Vitamin A 1110.22 mcg_rae Good Source
• Vitamin C 5.44 mg Low Source
• Vitamin D 3.86 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛