These Bacon and Potato Muffins are savory, flavorful, and perfect for breakfast, brunch, or a snack. Made with crispy bacon, creamy potatoes, and cheese, they’re easy to prepare and loved by all.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 6–7 medium potatoes, peeled and boiled
- 200 g bacon, diced
- 150 g cheese, grated (cheddar or mozzarella)
- 5 eggs
- 1 red bell pepper, finely chopped
- 3 tbsp corn
- 2 tbsp olive oil (plus extra for greasing)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- Spring onions or chives, chopped, for garnish
Directions
Prepare the Potatoes:
- Boil the potatoes in salted water until tender (about 20–25 minutes). Drain and let cool.
- Mash the potatoes until smooth and set aside.
Cook the Bacon:
- In a skillet, heat olive oil over medium heat.
- Add diced bacon and cook until crispy. Remove from heat and set aside.
Prepare the Batter:
- Preheat the oven to 180°C (360°F) and grease a muffin tin with olive oil.
- In a large mixing bowl, combine mashed potatoes, eggs, grated cheese, cooked bacon, chopped bell pepper, corn, salt, black pepper, and paprika. Mix well.
Assemble the Muffins:
- Scoop the potato mixture into the greased muffin tin, filling each cavity about 3/4 full.
- Sprinkle a little extra cheese on top of each muffin.
Bake:
- Bake in the preheated oven for 25 minutes, or until the tops are golden brown and set.
Serve:
- Let the muffins cool slightly before removing them from the tin. Garnish with chopped spring onions or chives.
- Serve warm and enjoy!
5 Serving Suggestions
- Pair with a fresh salad for a light meal.
- Serve with a dollop of sour cream or Greek yogurt.
- Enjoy alongside scrambled eggs or an omelet for breakfast.
- Add a drizzle of hot sauce for extra flavor.
- Pack in lunchboxes for a delicious, portable snack.
Cooking Tips
- Use waxy potatoes for a smoother mash.
- Substitute bacon with turkey bacon or diced ham for variety.
- Add your favorite herbs like thyme, parsley, or dill for more flavor.
- To make them gluten-free, ensure all ingredients (like cheese and bacon) are certified gluten-free.
Nutritional Benefits
- Potatoes: Provide energy and are rich in potassium and vitamin C.
- Bacon: Adds protein and smoky flavor.
- Cheese: A good source of calcium and protein.
Dietary Information
- Gluten-free.
Nutritional Facts (Per Muffin – Makes 12)
- Calories: 180
- Protein: 9 g
- Carbohydrates: 12 g
- Fat: 10 g
- Fiber: 2 g
- Sugar: 1 g
Why You’ll Love This Recipe
- Simple to make with pantry staples.
- Perfect for meal prep and on-the-go meals.
- Customizable with your favorite ingredients.
- Packed with comfort and flavor in every bite.
Conclusion
These Bacon and Potato Muffins are a satisfying and delicious way to enjoy a savory treat. Whether for breakfast, brunch, or a snack, they’re sure to become a family favorite.
Frequently Asked Questions
- Can I use sweet potatoes? Yes, they add a natural sweetness to the muffins.
- Can I make them vegetarian? Substitute bacon with sautéed mushrooms or spinach.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
- Can I freeze them? Yes, freeze the muffins for up to 2 months and reheat in the oven or microwave.
- What other vegetables can I add? Grated zucchini, chopped spinach, or peas work well.
- Can I use different cheese? Yes, gouda, parmesan, or feta are great options.
- Do I need to pre-cook the bacon? Yes, it ensures crispiness and flavor.
- Can I use muffin liners? Yes, but grease them to prevent sticking.
- How do I make them spicier? Add chili flakes or jalapeños to the mixture.
- What can I serve with them? A side of salsa, guacamole, or a light soup pairs beautifully.