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Preheat oven to 400 degrees F.
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Generously grease 8-10 muffin tins or mini-loaf tins and set aside.
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In a medium bowl, whisk the eggs until frothy.
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Stir in the sour cream, green onions, bacon bits, grated Parmesan cheese, shredded cheese and stir. Add the leftover mashed potatoes and work them in until well combined.
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Spoon the mixture into muffin cups of loaf tins, filling to slightly below full.
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Bake for 25-35 minutes on the middle rack of the oven until the puffs pull slightly away from the sides of the tin and have turned a golden brown color.
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Remove from the oven and cool for 5 minutes in the pan before serving. Enjoy!
