These Cheesy Bacon and Potato Muffins are savory, fluffy, and packed with the comforting flavors of bacon, cheddar, and potatoes. Perfect for breakfast, snacks, or even a light meal, these muffins are an irresistible treat for all ages!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 2 cups (250 g) mashed potatoes (leftover or freshly made)
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) olive oil or melted butter
- 2 large eggs
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (75 g) cooked and crumbled bacon
- 2 tbsp (15 g) chopped green onions or chives
Directions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with oil or butter.
- Prepare the Wet Ingredients:
- In a large mixing bowl, combine the mashed potatoes, milk, olive oil (or melted butter), and eggs. Whisk until smooth and well combined.
- Mix the Dry Ingredients:
- In another bowl, sift together the flour, baking powder, salt, and black pepper.
- Combine the Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Add the Fillings:
- Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions or chives.
- Fill the Muffin Tin:
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Serving Suggestions
- Serve with sour cream or a dollop of Greek yogurt.
- Pair with a fresh salad for a light meal.
- Enjoy with your favorite dipping sauces like ranch or garlic aioli.
Cooking Tips
- For extra flavor, sprinkle additional cheese and bacon bits on top before baking.
- If the mashed potatoes are too dry, add a splash of milk to loosen the consistency.
- Use a non-stick muffin tin or liners to prevent sticking.
Nutritional Benefits
- Potatoes: Provide a good source of potassium, vitamin C, and dietary fiber.
- Cheddar cheese: Rich in calcium and protein.
- Bacon: Adds protein and a smoky flavor, but can be omitted for a vegetarian option.
Dietary Information
- Contains gluten, dairy, and eggs.
- Not suitable for vegan diets but can be modified with substitutions.
Nutritional Facts (per muffin, based on 12 muffins)
- Calories: 160 kcal
- Protein: 7 g
- Carbohydrates: 15 g
- Fat: 8 g
- Fiber: 1 g
- Sugar: 1 g
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Freeze for up to 2 months. Thaw and reheat before serving.
Why You’ll Love This Recipe
- A great way to use up leftover mashed potatoes.
- Perfectly portable for on-the-go snacks or lunchboxes.
- Versatile – add your favorite cheeses, veggies, or herbs.
- Fluffy, cheesy, and packed with savory bacon goodness!
Conclusion Cheesy Bacon and Potato Muffins are a delightful combination of comfort and convenience. With their fluffy texture, rich cheesy flavor, and smoky bacon bits, these muffins are perfect for any occasion. Give this recipe a try and enjoy a delicious twist on classic potato dishes!
Frequently Asked Questions
- Can I make this recipe without bacon?
Yes, you can omit the bacon or substitute it with diced ham or cooked sausage. - Can I use sweet potatoes instead of regular potatoes?
Yes, mashed sweet potatoes work well for a slightly sweeter flavor. - Can I add vegetables?
Absolutely! Try adding diced bell peppers, spinach, or corn for extra texture and flavor. - Can I make these muffins gluten-free?
Yes, use a gluten-free all-purpose flour blend. - What cheese works best for this recipe?
Cheddar is great, but you can also use mozzarella, Gruyère, or a cheese blend. - How do I make them dairy-free?
Use plant-based milk, vegan cheese, and olive oil instead of butter. - Can I prepare the batter ahead of time?
It’s best to bake the muffins immediately, but you can store the batter in the fridge for up to 1 day. - How long do they stay fresh?
They stay fresh in the fridge for up to 3 days. - Can I bake them in mini muffin tins?
Yes, adjust the baking time to 12-15 minutes for mini muffins. - How can I prevent them from sticking?
Use muffin liners or grease the tin thoroughly with butter or oil.