Introduction: Cheesy Bacon Potato Muffins are a savory and indulgent treat that combines the best of breakfast and comfort food. These fluffy muffins are packed with cheesy goodness, crispy bacon, and tender potato, making them perfect for a quick breakfast, brunch, or even a snack. The combination of flavors and textures will have you reaching for more, making them a crowd favorite!
Ingredients:
2 medium-sized potatoes, peeled and diced
6 slices of bacon, cooked and crumbled
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¼ tsp black pepper
1 cup shredded cheddar cheese
2 large eggs
¾ cup milk
½ cup unsalted butter, melted
1 tbsp chopped green onions (optional, for garnish)
Instructions:
Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin with paper liners.
Place the diced potatoes in a pot of boiling water and cook for 8-10 minutes, or until tender. Drain and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
In another bowl, whisk the eggs, milk, and melted butter until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the cooked potatoes, crumbled bacon, and shredded cheddar cheese.
Spoon the muffin batter into the muffin tin, filling each cup about ¾ of the way.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes, then transfer them to a wire rack.
Garnish with chopped green onions, if desired, and serve warm.
Description:
These Cheesy Bacon Potato Muffins are a savory treat that brings together the classic flavors of breakfast in a muffin form. The soft, fluffy texture of the muffin is perfectly complemented by the crispy bacon, melted cheddar cheese, and tender potatoes, creating an irresistible bite. Whether enjoyed on their own or paired with eggs, these muffins are sure to satisfy any craving.
Tips:
Make sure to let the cooked potatoes cool slightly before adding them to the batter to avoid melting the cheese.
For extra flavor, use sharp cheddar cheese or a blend of cheeses like mozzarella and cheddar.
If you want to make these muffins ahead of time, you can store them in an airtight container for 2-3 days or freeze them for longer storage. Just reheat in the microwave or oven before serving.
You can replace bacon with cooked sausage or ham for a different flavor.
Variations:
Spicy Cheesy Bacon Potato Muffins: Add a diced jalapeño or a pinch of red pepper flakes to the batter for a bit of heat.
Herbed Muffins: Add a teaspoon of dried herbs like rosemary, thyme, or parsley for a more aromatic muffin.
Vegetarian Option: Skip the bacon and replace it with sautéed mushrooms or spinach for a veggie-packed version.
Loaded Muffins: Add sour cream and chives into the batter for a “loaded” potato flavor.
Corrections:
Be sure to drain the cooked potatoes properly before adding them to the batter, as excess moisture can affect the texture of the muffins.
Avoid overmixing the batter, as this can result in dense muffins. Mix just until combined.
Enjoy:
These Cheesy Bacon Potato Muffins are best enjoyed warm, with the cheese still gooey and the bacon crispy. Perfect as a snack, breakfast, or even served with a salad for lunch. Enjoy the savory, cheesy goodness in every bite!