Start your morning with a burst of savory flavor by indulging in these Cheesy Potato and Bacon Breakfast Muffins. Perfect for busy mornings, weekend brunches, or even a quick snack on the go, these muffins combine the richness of melted cheese, the crispiness of bacon, and the hearty comfort of shredded potatoes all baked into a warm, fluffy muffin.
This recipe is incredibly easy to make, customizable to your taste, and loved by both adults and kids. Whether you’re meal prepping or serving a crowd, these muffins are a convenient and satisfying breakfast option that brings together classic breakfast flavors in one delicious bite.
Ingredients
- 2 cups shredded potatoes (fresh or thawed frozen hash browns)
- 1 cup cooked and crumbled bacon (about 6 strips)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 large eggs
- ½ cup milk
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives or green onions (optional)
- Non-stick cooking spray or butter for greasing muffin tin
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin generously with non-stick spray or butter to prevent sticking.
- In a large mixing bowl, combine the shredded potatoes, cooked bacon, cheddar cheese, and mozzarella cheese. Mix until all ingredients are evenly distributed.
- In a separate bowl, whisk together the eggs and milk until well combined.
- Add the flour, baking powder, garlic powder, onion powder, salt, and black pepper to the egg mixture and whisk again until smooth and lump-free.
- Pour the wet mixture into the bowl with the potato and bacon mixture. Stir everything together until fully incorporated. If using chives or green onions, fold them in at this stage for an added burst of flavor and color.
- Spoon the mixture evenly into the prepared muffin cups, filling each one almost to the top. Use the back of a spoon to gently press the filling down to ensure each muffin holds together well.
- Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack.
- Serve warm for the best taste and texture. These muffins pair wonderfully with a side of fresh fruit or a simple green salad if you’re serving them for brunch.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave each muffin for about 30 seconds or warm them in the oven at 350°F (175°C) for 5 to 7 minutes.