Cheesy Potato and Bacon Breakfast Muffins

Instructions

1. Preheat the Oven

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a 12-cup muffin tin with non-stick spray or butter.

2. Prepare the Potatoes

  • Grate the potatoes and squeeze out excess moisture using a clean kitchen towel or paper towels. This ensures they cook evenly without becoming soggy.

3. Mix the Ingredients

  • In a large bowl, whisk together the eggs and milk. Season with salt, pepper, and garlic powder.
  • Stir in the grated potatoes, cooked bacon, shredded cheese, and green onions (if using). Mix until combined.

4. Fill the Muffin Tin

  • Evenly divide the mixture among the muffin cups, filling them about 3/4 full. Use a spoon to press the mixture down gently so it holds together.

5. Bake

  • Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and the eggs are set.
  • A toothpick inserted in the center should come out clean.

6. Cool and Serve

  • Allow the muffins to cool in the pan for 5 minutes before removing them. Serve warm or at room temperature.
PREPARATION