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Heat oven to 400 F. Spray the cups of a mini muffin pan with non-stick spray or coat with olive oil. Test leftover mashed potatoes to ensure that you are pleased with the seasoning. Add salt and pepper as needed.
In a large bowl, Mix together, mashed potatoes, sausage, cheese, eggs and chives. Make sure all ingredients are fully incorporated.
Use a mini scoop to add a plop of potatoes to each cup of the mini muffin pan. The puffs will not rise a large amount, so muffin tin cups can be fully filled.
Bake for 25 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.