These Bacon and Potato Muffins are savory, hearty, and perfect for breakfast, brunch, or even a quick snack. With crispy bacon, soft potatoes, and a cheesy, fluffy texture, they’re an easy-to-make treat that combines all the best breakfast flavors in a muffin form. These muffins are ideal for meal prepping, and they freeze well, making them a great option for busy mornings.
Preparation Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Ingredients:
- 1 1/2 cups (180g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup (120ml) milk
- 2 large eggs
- 1/2 cup (120g) sour cream
- 1/4 cup (60g) unsalted butter, melted
- 1 1/2 cups (about 150g) cooked potato, mashed (about 1 medium potato)
- 1 cup (150g) cooked bacon, crumbled (about 4-5 slices)
- 1 cup (100g) shredded cheddar cheese
- 2 tablespoons chopped chives or green onions (optional, for garnish)
Directions:
- Prepare the Dry Ingredients:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder. Set aside.
- Prepare the Wet Ingredients:
- In a separate bowl, whisk together the milk, eggs, sour cream, and melted butter until smooth.
- Stir in the mashed potato until the mixture is well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the crumbled bacon and shredded cheese.
- Bake the Muffins:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions:
- Serve these muffins as a savory breakfast alongside a cup of coffee.
- Pair with a simple green salad for a light lunch.
- Warm them up and serve with a dollop of sour cream or your favorite dipping sauce.
- Top with a fried egg for an extra boost of protein.
- Enjoy them as a snack on the go, especially with a cup of soup or stew.
Cooking Tips:
- If you want to make these muffins extra fluffy, be careful not to overmix the batter. Stir just until combined to avoid dense muffins.
- Feel free to use any type of cheese you like, such as mozzarella or parmesan, for different flavors.
- These muffins can be made ahead of time and stored in the fridge for up to 3-4 days. You can also freeze them for up to 3 months.
Nutritional Benefits:
- Potatoes provide a good source of fiber and potassium.
- Bacon adds protein, and the eggs give a rich source of essential nutrients.
- Cheddar cheese gives you calcium and additional protein, making these muffins a balanced snack or meal.
Dietary Information:
- Dietary Restrictions: Contains gluten, dairy, and eggs.
- Suitable for: Non-vegetarians, meat lovers, and those looking for a hearty breakfast or snack.
Nutritional Facts (per muffin):
- Calories: 250 kcal
- Protein: 9g
- Carbohydrates: 25g
- Fat: 14g
- Fiber: 2g
- Sugar: 2g
Storage:
- Store the muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week, or freeze for up to 3 months. Reheat in the microwave or oven before serving.
Why You’ll Love This Recipe:
- The combination of crispy bacon, creamy mashed potato, and cheesy goodness makes these muffins irresistible.
- They’re easy to make and perfect for meal prep or on-the-go breakfasts.
- You can customize the ingredients to your liking by adding veggies like spinach or bell peppers.
Conclusion:
These Bacon and Potato Muffins are a savory and delicious way to start your day. The balance of textures—creamy potato, crispy bacon, and gooey cheese—makes each bite a treat. Whether you’re making them for breakfast, brunch, or a snack, these muffins are sure to be a hit. Try them out for a quick and filling meal option!
Frequently Asked Questions:
- Can I use turkey bacon instead of regular bacon? Yes, turkey bacon can be substituted for regular bacon for a leaner option.
- Can I make these muffins ahead of time? Yes, you can bake these muffins the night before and store them in an airtight container.
- Can I freeze these muffins? Yes, these muffins freeze well. Simply wrap them in plastic wrap and store them in a freezer bag for up to 3 months.
- Can I substitute the mashed potato with sweet potato? Yes, you can use mashed sweet potato for a different flavor and added sweetness.
- How can I make these muffins spicier? Add a pinch of cayenne pepper or some chopped jalapeños to the batter for a spicy kick.
- Can I use gluten-free flour? Yes, you can substitute gluten-free flour, but the texture may differ slightly.
- Do I need to peel the potato before mashing it? It’s best to peel the potato before mashing for a smoother texture, but it’s optional.
- Can I use plant-based milk instead of regular milk? Yes, you can use almond milk or oat milk as a non-dairy alternative.
- What other fillings can I add to these muffins? You can add spinach, bell peppers, or mushrooms for extra flavor and nutrients.
- How can I make these muffins vegan? Use a flax egg or chia egg in place of the eggs, plant-based yogurt, and dairy-free cheese to make these muffins vegan.