Cheesy Potato Bacon Muffins (Oven-Baked)

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Why You’ll Love This Recipe

These muffins combine grated potatoes, melted cheese, and crispy bacon into perfectly portioned, golden bites. They’re easy to make, freezer-friendly, and great for meal prep.

Ingredients (Makes 12 muffins)

Base

  • 4 medium potatoes (about 700–800 g), peeled
  • 1½ cups shredded cheese (cheddar, mozzarella, or a mix)
  • 6 slices bacon, cooked and finely chopped
  • 3 large eggs
  • ½ cup milk or cream
  • 3 tablespoons melted butter or olive oil

Flavor Boosters

  • 1 small onion, finely grated or diced
  • 2 tablespoons fresh chives or parsley, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika (smoked if possible)
  • Salt and black pepper to taste

Optional Add-Ins

  • ¼ cup grated Parmesan (for extra crisp tops)
  • A pinch of chili flakes
  • Diced bell peppers or jalapeños

Instructions (Step-by-Step)

1. Prep the Potatoes

  • Preheat oven to 190°C / 375°F
  • Grease a muffin tin or line with paper liners
  • Grate the potatoes using a box grater
  • Place grated potatoes in a clean towel and squeeze out as much liquid as possible (very important!)

2. Mix the Filling

In a large bowl, combine:

  • Grated potatoes
  • Shredded cheese
  • Bacon
  • Onion
  • Chives

In a separate bowl, whisk:

  • Eggs
  • Milk
  • Melted butter
  • Garlic powder, paprika, salt, and pepper

Pour the egg mixture over the potato mixture and mix well.

3. Fill the Muffin Tin

  • Spoon the mixture evenly into muffin cups
  • Press down gently so they hold together
  • Sprinkle Parmesan on top if using

4. Bake

  • Bake for 35–45 minutes, until:
  • Tops are golden brown
  • Centers are set
  • Edges are crispy

For extra crispiness, broil for 2–3 minutes at the end.

Storage & Reheating

  • Fridge: Up to 4 days
  • Freezer: Up to 2 months
  • Reheat:
  • Oven: 180°C / 350°F for 10 minutes
  • Air fryer: 4–5 minutes
  • Microwave: 45–60 seconds (less crispy)

Serving Ideas

  • With sour cream or Greek yogurt
  • Alongside eggs for breakfast
  • As a side dish with soup or salad
  • Perfect for lunchboxes or grab-and-go snacks

Tips for Best Results

  • Always squeeze potato moisture
  • Use sharp cheddar for stronger flavor
  • Silicone muffin pans work best for easy release

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