Cheddar Bacon Potato Muffins

Serving: These muffins are great served warm with a side of sour cream or even a drizzle of hot sauce for an extra kick.

Storage: Store any leftovers in an airtight container for up to 3 days. You can also freeze them for up to 1 month. Reheat in the microwave or oven.

Variations:

Add Herbs: For extra flavor, try adding fresh herbs like chives or parsley to the batter.

Vegetarian Version: Omit the bacon and replace with sautéed mushrooms or spinach for a vegetarian option.

FAQ:

Can I use instant mashed potatoes?
It’s best to use freshly boiled and mashed potatoes for the best texture and flavor. Instant mashed potatoes might affect the consistency of the muffins.

Can I make these ahead of time?
Yes! You can prepare the muffin batter the night before and bake them the next morning for a quick breakfast.

Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Kcal: Approximately 180 kcal per muffin

These Cheddar Bacon Potato Muffins are perfect for anyone craving a savory, satisfying treat that’s easy to make and sure to please a crowd!