These Cheesy Potato and Bacon Breakfast Muffins are a hearty, savory breakfast option that combines crispy bacon, fluffy potatoes, and melty cheese in a convenient muffin form. Perfect for busy mornings, brunch gatherings, or meal prepping, these muffins are easy to make and sure to be a hit with the whole family.
Why You’ll Love This Recipe
- Portable and Convenient: Ideal for grab-and-go breakfasts or snacks.
- Hearty and Filling: Packed with potatoes, bacon, and cheese for a satisfying meal.
- Customizable: Add your favorite vegetables or swap bacon for sausage.
- Meal-Prep Friendly: Make a batch ahead of time for stress-free mornings.
Ingredients
- 2 medium potatoes (peeled and grated)
- 1 cup cooked bacon (crumbled)
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup milk (or cream)
- 1/4 cup green onions (chopped, optional)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Cooking spray or butter (for greasing the muffin tin)
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with cooking spray or butter.
Step 2: Prepare the Potatoes
- Grate the potatoes and squeeze out excess moisture using a clean kitchen towel or paper towels.
- Season the grated potatoes with salt, pepper, garlic powder, and smoked paprika. Mix well.
Step 3: Assemble the Muffin Cups
- Divide the grated potatoes evenly into the muffin tin cups, pressing them down to form a base.
- Sprinkle the crumbled bacon and shredded cheese over the potato layer.
- Add a sprinkle of green onions if using.
Step 4: Mix the Egg Mixture
- In a mixing bowl, whisk together the eggs and milk until fully combined.
- Season with a pinch of salt and pepper.
Step 5: Fill and Bake
- Pour the egg mixture over the potato, bacon, and cheese layers in each muffin cup, filling them about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops are golden brown.
Step 6: Cool and Serve
- Let the muffins cool in the tin for 5 minutes before removing them.
- Serve warm, or store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Tips for Perfect Breakfast Muffins
- Use Non-Stick Muffin Tins: Ensure easy removal and minimal cleanup.
- Crisp the Potatoes: For extra texture, pre-bake the potato layer for 5 minutes before adding the rest of the ingredients.
- Customize Your Fillings: Add diced bell peppers, mushrooms, or spinach for added nutrients.
- Make It Vegetarian: Omit the bacon and add more veggies or cheese.
Why These Muffins Are a Crowd-Pleaser
- Kid-Friendly: The cheesy, bacon-packed muffins are a hit with kids and adults alike.
- Great for Brunch: Serve alongside fresh fruit or a green salad for a complete meal.
- Perfect for Meal Prep: Make a batch on Sunday and enjoy a quick, delicious breakfast all week long.
Nutritional Information (Per Muffin)
- Calories: 180
- Protein: 10g
- Carbohydrates: 8g
- Fat: 12g
- Fiber: 1g
- Sodium: 220mg
Conclusion
These Cheesy Potato and Bacon Breakfast Muffins are a delightful combination of comfort food flavors in a convenient, portable package. Whether you’re serving them at brunch or enjoying them on the go, they’re sure to satisfy your breakfast cravings. Try them today and elevate your mornings with this hearty, savory treat!