Here’s a savory, crowd-pleasing Cheesy Bacon Potato Muffins recipe—crispy outside, fluffy inside, and perfect for breakfast, brunch, or a side dish 🧀🥓
Cheesy Bacon Potato Muffins
Ingredients
- 2 cups cooked potatoes, mashed or finely diced
- 1 cup shredded cheddar cheese (sharp is best)
- ½ cup cooked bacon, crumbled
- 2 eggs
- ¼ cup milk or cream
- 2 tbsp melted butter or oil
- ¼ tsp garlic powder
- Salt & black pepper to taste
- Optional: chopped green onions or chives
Instructions
- Prep
Preheat oven to 375°F (190°C). Grease or line a muffin tin. - Mix
In a large bowl, combine potatoes, cheese, bacon, eggs, milk, butter, and seasonings. - Fill
Spoon mixture into muffin cups, pressing lightly. - Bake
Bake 20–25 minutes, until golden and set. - Cool & Serve
Let cool 5 minutes before removing. Serve warm.
Tips & Variations
- Extra crispy tops: Sprinkle a little cheese on top before baking
- Make ahead: Freeze and reheat in the oven or air fryer
- Spicy: Add diced jalapeños or a pinch of cayenne
- Low-carb: Use mashed cauliflower instead of potatoes
If you want, I can turn this into a 4-ingredient version, air fryer method, or breakfast meal-prep muffins.
