Craving a bite of crispy bacon, fluffy potatoes, and melty cheese, all conveniently nestled in a muffin? Get ready to ditch boring breakfasts because this cheese and bacon hash brown muffin recipe is about to become your new favorite.
Ingredients
To whip up these cheese bacon hash brown muffins, you'll need a few key ingredients: grab about 2 pounds (or 1 kg) of starchy potatoes—I usually go for Sebago 'cause they're easy to find, but Russet potatoes work great too if you live in the US.
Next, you'll need 2 1/2 tablespoons of olive oil—we're separating this, so keep that in mind. You'll also want a cup of grated cheese. Any melting cheese will do! The type of cheese you use can drastically alter the flavor profile of the muffin.
Now, about the bacon: Three rashers, finely diced, should do the trick! Don't forget 3/4 teaspoon of salt and a dash of pepper! If you're feeling fancy—and I always am—get a tablespoon of finely chopped parsley for garnish. It is optional, though, but why wouldn't you want to?!
Instructions
Let's get cooking! First, preheat your oven to 180C—that's about 350F for you Americans! Next, heat 1/2 tbsp of olive oil in a pan over high heat—watch out, it's gonna get hot! Add the bacon and sauté it until it's crispy, like little bacon chips. Just like with loaded potato skins, bacon adds a savory, salty crunch. Remove the bacon and let it drain on some paper towels to get rid of excess fat.
Now, peel those potatoes and grate them like there's no tomorrow! Place 'em in a colander and rinse with cold water for a few seconds—this helps make 'em fluffy *and* stops 'em from browning! Squeeze out all that water, a handful at a time, and put it in a bowl.
Add most of the bacon—save some for garnish, you fancy chef, you!—2 tbsp olive oil, salt, pepper, and cheese. Mix that all together really well. Spray a 12-hole muffin tray with oil and place 1/3 cup of the mix in each hole. Now bake it for 30 minutes.
Recipe Notes
Clarity is key if you want really great results, so listen up! I can't stress enough the importance of starchy potatoes. They break down just right, giving you that fluffy inside and golden outside – yum! Russets are your best bet in the US. In Australia, I always use Sebago potatoes – they are the brushed ones.
You can totally make these ahead of time. Just reheat them to crisp them up. Think crispy edges – the best! They even freeze well after baking; awesome! Just thaw, then pop them into the oven at 180C/300F for about 15 minutes, until they're hot and crispy.
The recipe makes about 12 muffins, and the nutrition info's there if you're tracking that kind of stuff. Enjoy them – they are perfect for a snack or as a side!
Short Recipe Version
Cheese Bacon Hash Brown Muffins – Short Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 muffins
Ingredients:
- 1 tbsp olive oil
- 1 cup shredded hash browns
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked, crumbled bacon
- 2 large eggs
- 1 tbsp milk
- Salt and pepper to taste
- Parsley (optional)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
- Heat olive oil in a skillet. Add hash browns and cook until slightly softened, about 5 minutes.
- In a bowl, combine hash browns, cheese, bacon, eggs, and milk. Season with salt and pepper.
- Spoon mixture into muffin tin.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving. Garnish with parsley, if desired.
Nutrition Information (Per Serving – estimated):
- Calories: 180
- Protein: 10g
- Fat: 13g
- Carbohydrates: 6g