Preheat the oven to 400°F. Grease the muffin pan with cooking spray or butter. Set aside.
Beat the eggs till the egg whites and yolks are well combined.
Add the eggs, along with chopped spinach, green onions, salt, pepper, and sharp cheddar cheese to the mashed potatoes. Mix till they are well combined.
Scoop the potato-egg mixture into the greased muffin tin till the tin cups are a little over 3/4th full. Smooth out the top using a spoon.
Bake for 25-35 minutes until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and sprinkle each muffin with a cheese topping of your choice - mozzarella or sharp cheddar.
Put the muffin pan back in and continue to bake for 2 minutes or till the cheese melts.
Remove from the oven and let the muffin cool in the pan for about 5-10 minutes before carefully scooping them out.
Serve it will a dollop of sour cream and finely chopped green onions.
I love the addition of spinach, it makes the dish taste almost like a quiche. You can add shredded carrots, broccoli as well.
If you don’t have leftover mashed potatoes, you can replace it with 2 medium-sized Idaho® potatoes. To makes mashed potatoes -
Chop the potatoes into cubes. Add them in the steel insert of the Instant Pot along with a teaspoon of salt. Add enough to completely immerse the potatoes. Close the lid.
Pressure cook them for 5 minutes on high using an Instant Pot. Do a quick release i.e move the steam valve from sealing to venting position.
Drain the water. Use the back of your ladle or a potato masher to mash them until no chunks remain.
It is very important that you grease the muffin pans properly otherwise the muffins will get stuck.
The muffins take anywhere between 25-35 minutes to cook. Keep a close eye around the 25-minute mark. When the sides begin to brown, insert a toothpick in the center. If it comes out clean, it is done or continue to cook for another 5 minutes.