High-Protein Parmesan Mashed Potato Muffins Recipe Will Rock Your World by Elisa Schmitz
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Mashed potato muffins are my new obsession. First came this cheesy mashed potato muffins recipe with spinach and peppers. Next came this creamy broccoli cheese mashed potato muffins recipe. Both were delicious, but I found myself wanting a version that included my favorite parts of each recipe.
Enter this Parmesan-crusted mashed potato muffins recipe with fresh peppers and broccoli. If you enjoy mashed potatoes, Parmesan cheese and fresh veggies, then this mashed potato puffs recipe will rock your world.
This gluten-free mashed potato bombs recipe is loaded with healthy broccoli, onions and yellow peppers, plus a couple of secret ingredients I like to add to boost nutrition: low-fat cottage cheese and low-fat ricotta cheese (read about the health benefits of cottage cheese and the health benefits of ricotta cheese).
To make these tasty mashed potato muffins, you will need mashed potatoes, eggs, low-fat ricotta cheese, low-fat cottage cheese, shredded Parmesan cheese, garlic powder, smoked paprika, oregano, olive oil, yellow peppers and fresh broccoli. These vegetarian mashed potato puffs make a great side dish with dinner or an energizing snack throughout the day.
You'll be amazed by how similar these mashed potato muffins are to quiche, so feel free to enjoy them for breakfast and brunch, or as a fun appetizer for your next gathering. My family can't get enough of them, so be sure to make plenty since they go quickly!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes (ovens vary)
Total Time: 50 minutes
Servings: 21
Ingredients
- 3 cups cooked mashed potatoes
- 4 eggs
- 2 cups low-fat cottage cheese
- 1 cup low-fat ricotta cheese
- 1 cup shredded Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 1 cup yellow pepper, diced
- 2 cups fresh broccoli, chopped
Here's how to make it:
- To a large microwave-safe bowl, add the broccoli. Cover broccoli with a damp paper towel and microwave until crisp-tender, about 6 to 8 minutes.
- To a skillet over medium heat, add the olive oil, onion and peppers. Cook for about 3 minutes, or until crisp-tender. Remove from heat. (If you don't have yellow pepper, you can use any color bell pepper.)
- In a large mixing bowl, add the mashed potatoes, eggs, cottage cheese, ricotta cheese, half of the Parmesan cheese, garlic powder, oregano and paprika. Season with salt and pepper, if desired. Mix well to thoroughly combine. (You can make your own mashed potatoes or use pre-made mashed potatoes, such as Bob Evans brand.)
- Add the vegetable mixture and the steamed broccoli to the mashed potato mixture.
- Stir to thoroughly combine.
- Add muffin liners to two muffin tins. Fill the liners with the mixture. Top the muffins with the remaining Parmesan cheese, ensuring each muffin has an equal amount of cheese on top. (Instead of Parmesan cheese, you can try this recipe with cheddar or another favorite cheese.)
- Bake in a preheated 400-degree F oven until cooked through and Parmesan-crusted tops are golden brown, about 30 minutes. Allow to cool a few minutes before serving.
- Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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