Sunday, October 18, 2009

Potato and Bacon Muffins

The first time I saw the pictures of these, I knew I had to make them.  Potatoes, bacon, cheese ... what's not to love?  The original author serves them as a dinner side, but I think it can qualify as breakfast too ... these are all ingredients that are found in a good Montreal breakfast, so why not?

The only downside to this recipe is it requires leftover mashed potatoes.  I couldn't wait until after Thanksgiving for leftover mashed potatoes, so I made a quick mini-batch last night while the chicken curry masala was cooking.

This recipe is as good as it looks/sounds, but I do have one change.  If you didn't put much garlic in your mashed potatoes, go ahead and add 1 tsp of garlic powder when you're mixing everything together.

Potato and Bacon Muffins (from Kayotic Kitchen)


1 1/2 cups mashed potatoes
2 cups all-purpose flour

2 1/2 tsp baking powder
1 cup grated cheese (I used medium Cheddar)
3/4 cup sour cream
2 tsp dried thyme
1 tsp garlic powder (if your mashed potatoes are lacking garlic)
2 tsp salt
1 small onion, chopped
1/4 cup butter (melted)
1 cup milk
4 - 5 slices bacon
2 eggs

1. Preheat oven to 400F.
2. Cook bacon and drain on paper towels.  Crumble in a small dish.
3. Cook onion in bacon grease.
4. In a large bowl, combine mashed potatoes and milk.
5. Lightly beat the eggs and add them to the potato mixture.
6. Add sour cream, thyme, garlic powder, salt, and butter.
7. Stir in bacon, onions, and cheese.
8. Add flour and baking powder.  Stir.
9. Butter muffins pan liners (the silicone muffin tins work great with this recipe!).  Fill 12 - 14 muffin tins or 6 large muffin tins.
10. Bake for 35 - 40 minutes depending on the size of your muffin tins.

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