Cheesy Potato Bacon Muffins

These savory potato muffins are crispy on the outside, soft and fluffy inside, and loaded with melted cheese and smoky bacon. They make a great breakfast, brunch, snack, or side dish.

Ingredients

• 3 medium potatoes, peeled and grated
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 large eggs
• 1/4 cup all-purpose flour
• 2 tablespoons sour cream
• 2 tablespoons melted butter
• 2 tablespoons finely chopped green onions
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• Cooking spray or butter for the muffin tin

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin generously with cooking spray or butter.
2. Peel and grate the potatoes using the large holes of a box grater.
3. Place the grated potatoes in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much moisture as possible. This is important for preventing soggy muffins.
4. Cook the bacon in a skillet until crisp. Transfer to paper towels to drain, then crumble into small pieces.
5. In a large bowl, whisk together the eggs, sour cream, and melted butter.
6. Add the flour, baking powder, garlic powder, onion powder, paprika, black pepper, and salt. Stir until combined.
7. Add the squeezed-dry potatoes, cooked bacon, cheddar cheese, mozzarella cheese, and green onions.
8. Gently mix everything together until the potatoes are evenly coated and all ingredients are well distributed.
9. Divide the mixture evenly among the prepared muffin cups. Fill each cup almost to the top and gently press the mixture down.
10. Bake for 25–30 minutes, or until the tops are golden brown and the edges are crispy.
11. For an extra cheesy top, sprinkle a little additional cheddar over the muffins during the last 5 minutes of baking.
12. Remove from the oven and let the muffins cool in the pan for 5–10 minutes.
13. Carefully loosen the edges with a butter knife and transfer the muffins to a serving plate.
14. Serve warm with sour cream, ranch dressing, or your favorite dipping sauce.

Tips for the Best Cheesy Potato Bacon Muffins

• Squeeze the potatoes very well. Excess moisture is the biggest cause of soft, soggy muffins.
• Use freshly shredded cheese for better melting.
• Crispy bacon gives the best texture and flavor.
• Don’t overmix the potato mixture.
• Grease the muffin tin well so the muffins release easily.
• Let them rest for a few minutes after baking so they firm up.
• For extra crispy edges, bake the muffins in a well-greased metal muffin tin.

Variations

Jalapeño Bacon Muffins:
Add 1–2 finely chopped jalapeños for a spicy version.

Loaded Potato Muffins:
Add chopped green onions, sour cream, extra cheddar, and cooked bacon.

Ham & Cheese Muffins:
Replace the bacon with 1 cup diced cooked ham.

Breakfast Potato Muffins:
Add 1/2 cup cooked scrambled eggs for an extra protein-rich version.

Nutritional Information

Approximate per muffin, based on 12 muffins:

• Calories: 190
• Protein: 8 g
• Carbohydrates: 14 g
• Fiber: 1.5 g
• Net Carbs: 12.5 g
• Fat: 11 g
• Saturated Fat: 5 g
• Cholesterol: 55 mg
• Sodium: 300 mg
• Sugar: 1 g

Nutrition will vary depending on the bacon, cheese, potato size, and other ingredients used.

Q&A

Q: Can I make these without flour?
A: Yes. You can replace the flour with 2 tablespoons of cornstarch or use 1/4 cup almond flour for a lower-carb option.

Q: Can I use leftover mashed potatoes?
A: Yes. Use about 3 cups of cold mashed potatoes. The texture will be softer and more like a potato croquette muffin.

Q: Why are my potato muffins falling apart?
A: The potatoes may contain too much moisture, or the mixture may not have enough binding ingredients. Make sure to squeeze the grated potatoes very well and measure the eggs and flour accurately.

Q: Can I make them ahead of time?
A: Yes. Bake them, cool completely, and refrigerate in an airtight container for up to 3 days.

Q: How do I reheat them?
A: Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer for 3–5 minutes. This helps restore their crispy edges.

Q: Can I freeze them?
A: Yes. Cool completely, wrap individually, and freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven until heated through.

Q: Can I use different cheese?
A: Absolutely. Monterey Jack, Colby Jack, Gruyère, pepper jack, or smoked cheddar all work well.

Q: Are these gluten-free?
A: Not with regular all-purpose flour. Use certified gluten-free flour or cornstarch to make them gluten-free.

Q: Can I make them vegetarian?
A: Yes. Simply leave out the bacon and add sautéed mushrooms, spinach, bell peppers, or extra cheese.

Q: Can I make them in an air fryer?
A: Yes, but use silicone muffin cups or an air-fryer-safe muffin mold. Cook at 375°F (190°C) for about 12–16 minutes, checking toward the end.