25+ Delicious Easter Leftover Recipes to Use Up Your Holiday Feast

Easter is a time for celebration, family gatherings, and of course, a delicious spread of food. But once the festivities are over, you’re often left with plenty of leftovers.

While it’s tempting to simply store everything away for later, there are so many creative ways to repurpose those Easter leftovers into fresh, exciting meals.

From ham and lamb to deviled eggs and mashed potatoes, the possibilities are endless.

In this blog post, we’ll share over 25 Easter leftover recipes that will help you turn your holiday remnants into mouthwatering dishes, ensuring nothing goes to waste.

Whether you’re looking for savory meals, snacks, or even breakfast ideas, these recipes will help you make the most of your leftovers while keeping things tasty and exciting.

25+ Delicious Easter Leftover Recipes to Use Up Your Holiday Feast

No more wondering what to do with your Easter leftovers!

These 25+ recipes offer easy and delicious ways to transform everything from roast meats to vegetables into new meals the whole family will enjoy.

Whether you’re craving comfort food, light salads, or hearty casseroles, you’ll find the perfect solution to give your Easter leftovers a second life.

By getting creative with what’s left in the fridge, you can reduce food waste while enjoying tasty, homemade dishes that’ll impress your guests.

So, next time you find yourself with a fridge full of holiday remnants, refer back to these ideas and make the most of every bite!

Easter Leftover Ham Casserole Recipes

This Easter Leftover Ham Casserole recipe transforms your leftover ham and vegetables into a creamy, cheesy comfort dish. Packed with savory ingredients like ham, potatoes, cheese, and a creamy sauce, this casserole is a perfect way to repurpose your Easter leftovers into a hearty and satisfying meal. Whether you’re enjoying it for dinner or as a hearty breakfast, it’s sure to become a family favorite.

Ingredients:

• 2 cups of leftover Easter ham, chopped
• 4 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon butter (optional, for greasing the casserole dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or non-stick spray.
2. In a large pot, boil diced potatoes until fork-tender (about 10 minutes). Drain and set aside.
3. In a medium bowl, mix together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir in the peas and 1/2 cup cheddar cheese.
4. Combine the cooked potatoes, ham, and soup mixture in the casserole dish. Stir to combine.
5. Top the casserole with the remaining 1/2 cup of cheddar cheese and Parmesan cheese.
6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
7. Let it cool slightly before serving.

This Easter Leftover Ham Casserole is not only a delicious way to use up leftovers but also a quick and easy meal that requires minimal effort while delivering maximum flavor. It’s perfect for a post-Easter dinner, or even as a meal prep for the week ahead. The combination of creamy sauce, savory ham, and melted cheese will leave everyone asking for seconds.

Easter Leftover Roast Lamb Sandwiches

Transform your leftover Easter roast lamb into a flavorful and satisfying sandwich. This recipe brings together tender lamb, fresh herbs, and creamy condiments for a delightful meal. Perfect for lunch or a light dinner, these sandwiches offer a simple way to use up leftovers while still enjoying the flavors of Easter.

Ingredients:

• 2 cups leftover Easter roast lamb, thinly sliced
• 4 sandwich rolls or baguette slices
• 1/2 cup tzatziki sauce or creamy horseradish sauce
• 1 cup fresh spinach or arugula
• 1/2 red onion, thinly sliced
• 1 tomato, sliced
• 1/4 cup feta cheese (optional)
• Salt and pepper to taste
• Olive oil or butter for toasting (optional)

Instructions:

1. Preheat a skillet over medium heat. Optionally, brush your sandwich rolls or baguette slices with a little olive oil or butter, then toast them in the skillet until golden and crispy.
2. While the bread is toasting, layer the bottom half of each roll with a generous amount of tzatziki or horseradish sauce.
3. Add a layer of fresh spinach or arugula, followed by thinly sliced lamb.
4. Top with sliced tomatoes, red onion, and a sprinkle of feta cheese (if desired).
5. Season with salt and pepper to taste.
6. Close the sandwiches with the top halves of the rolls and serve immediately, or wrap them for later.

Easter Leftover Roast Lamb Sandwiches are a fantastic way to repurpose your roast lamb into something that feels fresh and exciting. The creamy sauce, tender lamb, and crisp vegetables combine to create a sandwich that is both satisfying and packed with flavor. Whether you’re looking for a quick lunch or a satisfying dinner, these sandwiches are sure to hit the spot and make your Easter leftovers feel brand new.

Easter Leftover Carrot Cake Smoothie

This Easter Leftover Carrot Cake Smoothie is a fun and healthy way to use up leftover carrot cake while indulging in a nutritious treat. Combining the rich flavors of carrot cake with fruits and yogurt, this smoothie brings a creamy texture with a hint of spice, offering a refreshing yet indulgent way to enjoy your Easter dessert leftovers.

Ingredients:

• 1/2 cup leftover carrot cake, crumbled
• 1 ripe banana
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/2 cup orange juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Ice cubes (optional, for a colder smoothie)
• A drizzle of honey or maple syrup (optional)

Instructions:

1. In a blender, combine the crumbled carrot cake, banana, Greek yogurt, orange juice, cinnamon, and nutmeg.
2. Blend until smooth, adding ice cubes if you prefer a colder and thicker consistency.
3. Taste and add honey or maple syrup if you like your smoothie sweeter.
4. Pour into a glass and garnish with a sprinkle of cinnamon or a small piece of carrot cake for extra flair.

This Easter Leftover Carrot Cake Smoothie is an innovative way to enjoy your favorite Easter dessert in a new form. It’s a perfect blend of indulgence and nutrition, making it an ideal breakfast, snack, or even a dessert after your meal. The combination of carrot cake with fruits and spices not only reduces food waste but also offers a delicious, nutrient-packed option that will energize your day.

Easter Leftover Deviled Eggs Recipes

Leftover deviled eggs are a wonderful way to give your Easter spread a second life. This recipe transforms your already delicious deviled eggs into a new and exciting dish by adding unique ingredients like bacon, herbs, and avocado. These revamped deviled eggs are a perfect snack or appetizer that brings out the best of your Easter leftovers.

Ingredients:

• 6 leftover Easter deviled eggs (shells removed)
• 1/4 cup mashed avocado
• 2 tablespoons crispy bacon, crumbled
• 1 tablespoon chopped fresh chives
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Remove the yolks from the deviled eggs and place them in a small bowl. Set the egg whites aside.
2. Mash the egg yolks with avocado, Dijon mustard, lemon juice, and a pinch of salt and pepper. Mix until smooth.
3. Stir in the crispy bacon and chopped chives.
4. Spoon or pipe the mixture back into the egg whites.
5. Garnish with a sprinkle of paprika and additional chives for a burst of color.
6. Serve immediately or chill until ready to enjoy.

These Easter Leftover Deviled Eggs with Avocado and Bacon offer a fresh twist on a classic appetizer. The creamy avocado enhances the richness of the egg yolk, while the crispy bacon adds a satisfying crunch. They’re perfect for snacking, serving at a party, or enjoying as a quick meal using up your Easter leftovers. With their smooth texture and savory flavor, these deviled eggs are sure to impress and make everyone forget they’re eating leftovers.

Easter Leftover Roasted Vegetable Soup

This Easter Leftover Roasted Vegetable Soup is a delicious and comforting way to use up any leftover roasted veggies from your holiday feast. Blended into a creamy, flavorful soup, it’s perfect for a light lunch or a cozy dinner. The rich flavors of the roasted vegetables shine through in this easy-to-make soup.

Ingredients:

• 3 cups leftover roasted vegetables (carrots, Brussels sprouts, parsnips, etc.)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1/2 cup heavy cream or coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (like thyme or parsley)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 5 minutes).
2. Add the leftover roasted vegetables to the pot and stir well to combine with the onions and garlic.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10 minutes to allow the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the mixture in batches to a regular blender.
5. Once smooth, stir in the heavy cream or coconut milk and season with salt and pepper.
6. Simmer for an additional 5 minutes, then garnish with fresh herbs before serving.

This Easter Leftover Roasted Vegetable Soup is a fantastic way to reuse your roasted veggies and transform them into a comforting, creamy dish. The depth of flavor from the roasted vegetables, combined with the smooth texture of the soup, makes this an ideal meal for any day after Easter. It’s easy to make, nutritious, and perfect for those looking to enjoy the flavors of the holiday in a fresh, wholesome way.

Easter Leftover Hot Cross Bun French Toast

This Easter Leftover Hot Cross Bun French Toast recipe is a decadent and creative way to repurpose your leftover hot cross buns. This dish takes the spiced, fruity flavors of the buns and transforms them into a rich and comforting breakfast or brunch. The addition of maple syrup, butter, and a sprinkle of powdered sugar makes it a luxurious treat.

Ingredients:

• 4 leftover hot cross buns, sliced in half
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter
• Maple syrup for serving
• Powdered sugar for garnish
• Fresh berries (optional)

Instructions:

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.
2. Heat a griddle or large skillet over medium heat and add the butter to coat the surface.
3. Dip each half of the hot cross buns into the egg mixture, ensuring both sides are well-coated.
4. Place the soaked buns on the hot griddle and cook for 3-4 minutes on each side, or until golden brown.
5. Serve the French toast with a drizzle of maple syrup, a dusting of powdered sugar, and fresh berries if desired.

Leftover hot cross buns never tasted so good! This Easter Leftover Hot Cross Bun French Toast recipe is a perfect way to give your leftover buns new life. The cinnamon and vanilla create a warm, comforting flavor that pairs perfectly with the soft, pillowy texture of the French toast. Topped with syrup and berries, it makes for a delightful breakfast or brunch. Whether for Easter morning or a lazy weekend, this dish will leave you looking forward to your leftovers!

Easter Leftover Turkey and Cranberry Quesadillas

If you’re looking for a savory way to enjoy your leftover Easter turkey, these Turkey and Cranberry Quesadillas are a must-try. Combining the savory goodness of turkey with the sweetness of cranberry sauce, this dish is a quick and delicious way to repurpose your leftovers into a new, flavorful meal. Perfect for lunch or a quick dinner, these quesadillas bring together the best of both worlds.

Ingredients:

• 2 cups leftover Easter turkey, shredded
• 1/4 cup leftover cranberry sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 4 large flour tortillas
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat a large skillet over medium heat and add the olive oil.
2. Place one tortilla in the skillet, then spread a thin layer of cranberry sauce on top.
3. Layer the shredded turkey evenly over the cranberry sauce and sprinkle with both cheddar and mozzarella cheese.
4. Place the second tortilla on top and press gently.
5. Cook the quesadilla for about 2-3 minutes per side or until golden brown and the cheese is melted. Remove from the skillet and cut into wedges.
6. Garnish with fresh parsley, and serve hot.

These Easter Leftover Turkey and Cranberry Quesadillas are the perfect balance of savory and sweet. The creamy cheese and tender turkey pair beautifully with the tangy cranberry sauce, making for a delightful meal that’s both satisfying and easy to prepare. Whether you enjoy them for a quick lunch or as a late-night snack, they’re sure to become a new favorite way to use up your Easter leftovers.

Easter Leftover Ham and Cheese Breakfast Muffins

These Ham and Cheese Breakfast Muffins are a tasty and convenient way to use up your leftover Easter ham. Packed with savory ham, sharp cheese, and fresh herbs, these muffins make for a satisfying breakfast or snack. You can prepare them ahead of time, making them perfect for busy mornings or brunches with family and friends.

Ingredients:

• 1 cup leftover Easter ham, diced
• 1 cup shredded cheddar cheese
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup chopped green onions or chives
• 2 large eggs
• 1/2 cup milk
• 1/4 cup melted butter
• 1 tablespoon Dijon mustard (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and green onions.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and Dijon mustard (if using).
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the diced ham and shredded cheese.
6. Spoon the muffin batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool slightly before serving.

Easter Leftover Ham and Cheese Breakfast Muffins are an excellent way to enjoy your ham in a whole new format. These savory muffins are fluffy and packed with flavor, making them a perfect addition to your breakfast or brunch. With their simple ingredients and quick preparation, they’re not only a delicious way to use leftovers, but they also freeze well for a quick meal on the go later in the week.

Easter Leftover Asparagus and Egg Frittata

A frittata is the perfect dish for using up leftover vegetables from your Easter feast, and this Asparagus and Egg Frittata is no exception. With the freshness of asparagus and the richness of eggs, this dish is an ideal way to enjoy your Easter leftovers while getting a healthy, protein-packed meal. Whether served for breakfast, lunch, or dinner, it’s a versatile and satisfying option.

Ingredients:

• 1 cup leftover asparagus, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh herbs (like basil or parsley) for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped asparagus and sauté for about 3-4 minutes until tender.
3. In a bowl, whisk together the eggs, milk, Parmesan, mozzarella, salt, and pepper.
4. Pour the egg mixture over the asparagus in the skillet. Cook for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden.
6. Remove from the oven and let it cool slightly before slicing.
7. Garnish with fresh herbs and serve.

This Easter Leftover Asparagus and Egg Frittata is a wonderful way to repurpose your leftover asparagus in a dish that’s both light and filling. The combination of eggs and cheese creates a rich, creamy texture, while the asparagus adds a burst of freshness. This frittata can be served hot or at room temperature, making it perfect for any meal of the day. It’s a great way to enjoy the flavors of Easter in a new, healthy form.

Easter Leftover Scalloped Potatoes Casserole

If you’ve got leftover scalloped potatoes from your Easter dinner, this casserole will help you create a new comforting dish. This recipe uses the leftover potatoes as the base, layering them with more cheese, vegetables, and a creamy sauce to make a satisfying, hearty casserole. It’s a perfect way to transform your leftovers into a comforting and filling meal that can be enjoyed at any time.

Ingredients:

• 3 cups leftover Easter scalloped potatoes
• 1/2 cup diced onion
• 1 cup frozen peas (or any leftover vegetables)
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
3. Stir in the frozen peas or other leftover vegetables and cook for an additional 2 minutes.
4. In a greased casserole dish, layer the leftover scalloped potatoes at the bottom.
5. Spread the sautéed onions and vegetables evenly over the potatoes.
6. Pour the heavy cream over the layers, then sprinkle with shredded cheddar cheese and grated Parmesan.
7. Cover the casserole dish with aluminum foil and bake for 20-25 minutes, or until bubbly.
8. Remove the foil and bake for another 10 minutes until the top is golden and the cheese is melted.
9. Garnish with fresh thyme or parsley before serving.

This Easter Leftover Scalloped Potatoes Casserole is a fantastic way to elevate your leftovers into something indulgent and comforting. The layers of creamy potatoes, savory vegetables, and melty cheese come together in a dish that’s perfect for lunch, dinner, or as a side dish for any occasion. Whether enjoyed fresh from the oven or reheated for later, this casserole will be a hit with anyone looking to enjoy the flavors of Easter in a new form.

Easter Leftover Roast Lamb Salad

Transform your leftover Easter roast lamb into a vibrant and fresh salad that’s perfect for lunch or dinner. This recipe pairs tender lamb with crunchy greens, roasted vegetables, and a tangy dressing. It’s a great way to enjoy your Easter feast in a lighter, healthier form without sacrificing flavor. Whether served warm or cold, this salad is a versatile and satisfying dish.

Ingredients:

• 2 cups leftover roast lamb, sliced thin
• 4 cups mixed salad greens (arugula, spinach, or lettuce)
• 1/2 cup roasted vegetables (carrots, potatoes, or parsnips)
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pine nuts or walnuts
• 1/2 red onion, thinly sliced
• 1/4 cup balsamic vinaigrette dressing
• Fresh mint for garnish

Instructions:

1. In a large bowl, toss together the mixed greens, sliced red onion, and roasted vegetables.
2. Add the sliced leftover lamb and gently toss to combine.
3. Sprinkle the crumbled feta cheese and toasted nuts over the top of the salad.
4. Drizzle with balsamic vinaigrette dressing and toss again to coat.
5. Garnish with fresh mint before serving.

This Easter Leftover Roast Lamb Salad is a delightful way to enjoy the tender flavors of lamb in a light and refreshing dish. The roasted vegetables add depth, while the feta and nuts bring in rich textures. The tangy balsamic dressing ties everything together beautifully, creating a perfect balance of flavors. Whether served warm or chilled, this salad makes a satisfying and healthy meal that will help you enjoy your Easter leftovers in a fresh, exciting way.

Easter Leftover Carrot Cake Pancakes

Carrot cake is a beloved Easter dessert, and these Carrot Cake Pancakes are an exciting way to use up any leftovers. Packed with the spices and flavors of traditional carrot cake, these pancakes are moist, fluffy, and absolutely irresistible. Top them with cream cheese frosting and a sprinkle of walnuts for the ultimate breakfast or brunch indulgence.

Ingredients:

• 2 cups leftover carrot cake, crumbled
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• Cream cheese frosting for topping
• Chopped walnuts for garnish

Instructions:

1. In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, whisk together the egg, milk, melted butter, and vanilla extract.
3. Stir in the crumbled leftover carrot cake and mix until well combined.
4. Heat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
6. Serve the pancakes warm with a dollop of cream cheese frosting and a sprinkle of chopped walnuts on top.

These Easter Leftover Carrot Cake Pancakes are the perfect way to enjoy the flavors of carrot cake in a whole new form. The pancakes are rich, spiced, and moist, with the comforting flavors of cinnamon, nutmeg, and carrot shining through. Topped with sweet cream cheese frosting and crunchy walnuts, these pancakes elevate your Easter leftovers into a breakfast treat that will have everyone asking for more. Whether for a special brunch or a sweet start to your day, this dish will make your Easter leftovers something to look forward to!

Easter Leftover Honey Glazed Ham and Pineapple Skewers

Transform your leftover Easter ham into a flavorful grilled dish with these Honey Glazed Ham and Pineapple Skewers. The combination of sweet and savory flavors from the ham and pineapple makes these skewers a delicious and easy way to use up your holiday leftovers. Perfect for grilling or baking, they’re a fun dish that works for lunch, dinner, or even as a snack.

Ingredients:

• 2 cups leftover Easter ham, cut into 1-inch cubes
• 1 cup fresh pineapple chunks
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a small bowl, whisk together the olive oil, honey, soy sauce, ground ginger, garlic powder, salt, and pepper.
2. Thread the ham cubes and pineapple chunks onto skewers, alternating between the two.
3. Brush the skewers with the honey glaze mixture, ensuring they are well coated.
4. Preheat the grill or oven to medium heat.
5. Grill the skewers for 4-5 minutes on each side, or bake in the oven at 400°F (200°C) for about 10-12 minutes, until the ham is heated through and the pineapple is caramelized.
6. Garnish with fresh cilantro or parsley before serving.

These Honey Glazed Ham and Pineapple Skewers are a delightful and easy way to repurpose leftover Easter ham into a fun and tasty dish. The combination of sweet pineapple and savory ham, along with the honey glaze, creates a mouthwatering experience that’s perfect for any occasion. Whether grilled or baked, these skewers bring a tropical twist to your leftovers, offering a deliciously light yet satisfying meal that’s quick and simple to prepare.

Easter Leftover Deviled Eggs with Bacon and Chives

If you have leftover deviled eggs from your Easter celebration, why not elevate them with crispy bacon and fresh chives? This recipe takes the classic deviled egg and adds a savory, smoky twist with crumbled bacon and a sprinkle of fresh herbs. These eggs are perfect as a snack, appetizer, or even as a topping for salads.

Ingredients:

• 12 leftover deviled eggs (or 6 hard-boiled eggs, peeled and halved)
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 4 slices bacon, cooked and crumbled
• 2 tablespoons fresh chives, chopped
• Paprika for garnish

Instructions:

1. If using leftover deviled eggs, remove the filling from the egg whites and set aside. If using fresh hard-boiled eggs, cut them in half and scoop out the yolks.
2. In a bowl, combine the egg yolks, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy.
3. Spoon or pipe the egg mixture back into the egg whites.
4. Top each deviled egg with crumbled bacon and a sprinkle of fresh chives.
5. Garnish with a light dusting of paprika before serving.

These Easter Leftover Deviled Eggs with Bacon and Chives are an irresistible twist on a classic appetizer. The smoky bacon and fresh chives elevate the flavor of the creamy egg filling, adding both texture and taste. Perfect for using up leftover deviled eggs, these bite-sized treats are ideal for any gathering, from casual snacks to elegant brunches. The addition of bacon and chives makes them feel extra special, giving your Easter leftovers a delicious makeover.

Easter Leftover Mashed Potato Croquettes

Leftover mashed potatoes are often a holiday staple, and this recipe for Mashed Potato Croquettes is a fantastic way to reinvent them into a crispy, golden snack or side dish. These croquettes are breaded and fried until golden, giving you a crispy exterior with a creamy mashed potato interior. Perfect for using up leftovers and ideal for serving as an appetizer or side dish, they’re sure to be a hit.

Ingredients:

• 2 cups leftover mashed potatoes
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped green onions or chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1/4 cup flour
• 1/4 cup vegetable oil for frying

Instructions:

1. In a bowl, combine the leftover mashed potatoes, Parmesan cheese, green onions, garlic powder, salt, and pepper. Mix well.
2. Shape the mashed potato mixture into small balls or oval shapes, about 1-2 inches in size.
3. Roll each croquette in flour, then dip in the beaten egg, and coat with breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Fry the croquettes in batches, turning occasionally, for 3-4 minutes on each side or until golden brown and crispy.
6. Remove from the skillet and drain on paper towels.
7. Serve hot with a dipping sauce of your choice, such as ranch, ketchup, or a garlic aioli.

These Easter Leftover Mashed Potato Croquettes are the perfect solution for leftover mashed potatoes. Crispy on the outside and creamy on the inside, these croquettes are a comforting and delicious way to turn your leftovers into something special. The addition of Parmesan cheese and green onions adds an extra layer of flavor, while the breadcrumbs give them a satisfying crunch. Whether served as a snack or alongside a main dish, these croquettes will quickly become a family favorite.

Note: More recipes are coming soon!