Cheesy Bacon Potato Muffins: A Crispy, Cheesy Delight
Looking for a delicious and easy-to-make breakfast or snack? These Cheesy Bacon Potato Muffins are the perfect blend of crispy edges, cheesy goodness, and savory bacon. Ideal for meal prep, freezer-friendly, and versatile enough for any meal, this recipe is a must-try for comfort food lovers!
Ingredients
- Potatoes: 2 medium (about 300 g), peeled and grated
- Bacon: 6 strips, cooked and crumbled
- Cheddar Cheese: 1 cup (100 g), shredded
- Parmesan Cheese: ¼ cup (25 g), grated
- Eggs: 2 large
- All-Purpose Flour: ¼ cup (30 g)
- Milk: ½ cup (120 ml)
- Butter: 2 tablespoons, melted
- Baking Powder: 1 teaspoon
- Salt: ½ teaspoon
- Black Pepper: ½ teaspoon
- Green Onions or Chives: 2 tablespoons, chopped (optional)
Preparation
- Prepare the Potatoes:
- Preheat your oven to 190°C (375°F).
- Grease or line a 12-cup muffin tin.
- Grate the potatoes and squeeze out excess moisture using a clean kitchen towel or paper towels.
- Cook the Bacon:
- Fry bacon in a skillet over medium heat until crispy. Let cool and crumble into small pieces.
- Combine Ingredients:
- Whisk eggs, milk, and melted butter in a large bowl.
- Add grated potatoes, crumbled bacon, cheeses, flour, baking powder, salt, pepper, and green onions (if using). Mix until well combined.
- Fill the Muffin Tin:
- Spoon the mixture evenly into the prepared muffin cups, pressing down slightly.
- Bake the Muffins:
- Bake for 25–30 minutes, or until golden brown and crispy.
- Cool and Serve:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm.
Serving Suggestions
- Pair with sour cream or Greek yogurt for dipping.
- Serve alongside scrambled eggs for breakfast.
- Enjoy as a snack with hot sauce or ketchup.
- Use as a side dish for roasted chicken or steak.
- Add to a lunchbox for an easy, portable meal.
Cooking Tips
- Squeeze out as much moisture as possible from grated potatoes for crispy muffins.
- Swap cheddar for mozzarella or Gruyère for a flavor twist.
- Add smoked paprika or garlic powder for extra flavor.
- Use parchment paper liners for easy removal.
- Save time with store-bought shredded potatoes or hash browns.
Nutritional Benefits
- Potatoes: Rich in potassium and vitamin C.
- Cheese: Provides protein and calcium.
- Bacon: Adds smoky flavor and protein.
Dietary Information
- Gluten-free: Use gluten-free flour.
- Vegetarian: Omit bacon and add sautéed mushrooms or peppers.
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Reheat before serving.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw and reheat as needed.
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Perfect for meal prep and freezer-friendly.
- Crispy edges and a cheesy, bacon-filled center.
- Versatile for any meal or occasion.
Frequently Asked Questions
- Can I use pre-shredded hash browns? Yes, thaw and drain if frozen.
- Can I make these ahead of time? Yes, reheat in the oven for 5–7 minutes.
- What other cheeses can I use? Mozzarella, Gruyère, or Swiss.
- Can I freeze these muffins? Yes, up to 2 months.
- How do I make them vegetarian? Replace bacon with sautéed mushrooms or peppers.
Enjoy these Cheesy Bacon Potato Muffins as a delightful addition to your breakfast, snack, or meal rotation!
