Potato & Bacon Muffins

Sandra Welch

"A great way to use up left-over mashed potatoes. Excellent side dish or snack. Use mini muffin tins for a delicious appetizer!"
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1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Chop a small onion. Cook the bacon until crispy brown and drain on a paper towel. Add the onions to the bacon grease and cook until soft and slightly brown. Crumble the bacon and transfer the onions to a bowl. Let them cool.
  2. In a large bowl, combine mashed potatoes, & milk. Lightly beat two eggs and add them to the bowl. Add sour cream, melted (or very soft) butter, dried herbs, and salt. Stir to combine and then add the cooled onions & bacon and shredded cheese. Add flour and stir to thick batter consistency.
  3. Greese muffin tins & spoon in the batter. Bake in preheated 400F oven for 40 minutes (adjust for your muffin tins) until golden brown and skewer inserted in center comes out clean.


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