Shredded Potato Bacon Muffins

  • Author: The Kitchen Whisperer

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  • 2 Eggs
  • 2 green onions, minced (green and white parts)
  • 2 teaspoon fresh chives, minced
  • 1/2 cup cream cheese, softened
  • 1 tablespoon grated Parmesan
  • 3/4 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon thyme
  • 1/4 teaspoon dill
  • 1/4 teaspoon basil
  • 1/2 cup cooked bacon, chopped
  • 1lb grated potatoes, drained very well (or you can use shredded ready to cook hash browns)


  1. Preheat oven to 425F.
  2. Grease muffin tin with butter or non-stick spray.
  3. In a bowl, beat together cream cheese, Parmesan, oregano, garlic powder, thyme, dill and basil.
  4. Add in the eggs and mix well.
  5. Add in the bacon, onions and chives, blend.
  6. Give the potatoes one last good squeeze to drain off any excess liquid.
  7. Fill muffin tin to the top.
  8. Bake for 20-23 minutes if using mini muffin tin or 25-28 if using standard size muffin tin.
  9. Remove from oven and let cool for 2 minutes.
  10. Using a spatula or knife, gently remove from the pans onto a cooling rack.


If you wanted you could added shredded cheese and cooked sausage to this too.

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