Cheesy Bacon Potato Muffins

Cheesy Bacon Potato Muffins

Makes: 12 muffins
Time: ~40 minutes

Ingredients

• 3–4 medium potatoes (russet or Yukon gold), peeled

• 1 cup shredded cheese (cheddar works best)

• ½ cup cooked bacon, finely chopped

• 2 eggs

• ¼ cup milk or cream

• 2 tbsp melted butter or olive oil

• 1 small onion or 2 green onions, finely chopped

• ½ tsp salt

• ¼ tsp black pepper

• Optional: garlic powder, paprika, or chives

Instructions

1. Preheat oven
   Set oven to 375°F (190°C). Grease a muffin tin well.

2. Grate & drain potatoes
   Grate potatoes and squeeze out as much liquid as possible using a towel (this is key for crispiness).

3. Mix filling
   In a bowl, combine potatoes, cheese, bacon, onion, eggs, milk, butter, salt, pepper, and any optional spices.

4. Fill muffin tin
   Spoon mixture into muffin cups, pressing down lightly.

5. Bake
   Bake for 30–35 minutes, until golden brown and crispy on top.

6. Cool & release
   Let rest 5 minutes, then gently remove with a spoon or knife.

Tips for Extra Crunch

• Spray tops lightly with oil before baking

• Use sharp cheddar + a little parmesan

• Bake 5 extra minutes for deeper browning

Variations

• Vegetarian: skip bacon, add mushrooms or spinach

• Spicy: add jalapeños or chili flakes

• Breakfast-style: serve with sour cream or a fried egg on top