Directions
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 any excess moisture using a clean kitchen towel or paper towels.
Cook the Bacon:
If not already cooked, fry the bacon in a skillet over medium heat until crispy. Let cool and crumble into small pieces.
Combine Ingredients:
In a large mixing bowl, whisk the eggs, milk, and melted butter.
Add the grated potatoes, crumbled bacon, shredded cheddar cheese, Parmesan cheese, flour, baking powder, salt, black pepper, and green onions (if using). Mix until well combined.
Fill the Muffin Tin:
Spoon the potato mixture evenly into the prepared muffin cups, pressing down slightly to pack the mixture.
Bake the Muffins:
Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown and crispy.
Cool and Serve:
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm.
Serving Suggestions
Pair with a side of sour cream or Greek yogurt for dipping.
Serve alongside scrambled eggs for a hearty 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
Make sure to squeeze out as much moisture as possible from the grated potatoes to ensure crispy muffins.
Swap cheddar for your favorite cheese, like mozzarella or Gruyère, for a different flavor.
For extra flavor, add a pinch of smoked paprika or garlic powder to the batter.
Line the muffin tin with parchment paper liners for easy removal.
To save time, use store-bought shredded potatoes or hash browns.
Nutritional Benefits
Potatoes: A great source of potassium and vitamin C.
Cheese: Adds protein and calcium.
Bacon: Provides a delicious smoky flavor and protein.
Dietary Information
Can be made gluten-free by using a gluten-free flour alternative.
To make it vegetarian, omit the bacon and add sautéed mushrooms or peppers.
Nutritional Facts (Per Muffin, Approx.):
Calories: 150
Protein: 6g
Carbohydrates: 10g
Fat: 9g
Fiber: 1g
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Freezer: Wrap muffins individually and freeze for up to 2 months. Thaw overnight in the refrigerator 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 as a snack, breakfast, or side dish.
Conclusion
These Cheesy Bacon Potato Muffins are a must-try for anyone who loves comfort food with a crispy twist. They’re quick, satisfying, and sure to be a hit with the whole family. Bake a batch today and enjoy their irresistible flavor!
Frequently Asked Questions
Can I use pre-shredded hash browns?
Yes, pre-shredded hash browns work well—just make sure to thaw and drain them if frozen.
Can I make these ahead of time?
Yes, you can prepare and bake them in advance. Reheat in the oven for 5–7 minutes at 180°C (350°F) before serving.
What other cheeses can I use?
Mozzarella, Gruyère, or Swiss cheese are great alternatives.
Can I freeze these muffins?
Absolutely! Wrap them individually and freeze for up to 2 months.
How do I make them vegetarian?
Skip the bacon and replace it with sautéed mushrooms or bell peppers for a vegetarian option.
Can I use sweet potatoes?
Yes, shredded sweet potatoes can be used for a sweeter twist.
How do I make the muffins crispier?
Bake them a little longer, or broil for 2–3 minutes at the end of baking.
Can I add herbs or spices?
Absolutely! Add parsley, chives, thyme, or even a pinch of cayenne for more flavor.
Can I use almond flour instead of all-purpose flour?
Yes, almond flour works well for a gluten-free version, but the texture may be slightly different.
What dipping sauces go well with these?
Sour cream, ranch dressing, ketchup, or hot sauce are all excellent choices.
