Cheesy potato & bacon breakfast muffins

Leftover potatoes can be used in this recipe to save on waste. Serve the muffins warm with fried eggs, or with a full cooked breakfast.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

25 minutes

COOKING TIME

40 minutes

SERVES

Serves 12

Ingredients

200g mashed potatoes, cooled (Maris Piper or any other good all-rounder works well)
85g melted butter, plus extra for greasing
180g smoked lardons, or streaky bacon
150g cornmeal or polenta
2 teaspoons baking powder
2 eggs, beaten
184ml pot buttermilk
Salt and freshly ground black pepper
50g extra mature Cheddar cheese

Method

Heat oven to 200°C/ Fan 180°C / Gas 6 and brush a 12-hole muffin tin with some of the melted butter, or line with paper muffin cases.

Boil 200g of peeled potatoes until they are very soft, mash with a little milk and allow to cool complete before using.

Fry the bacon lardons in a little oil until cooked and crispy.

Mix the mashed potatoes, bacon lardons, cornmeal and baking powder together.

Then add the melted butter, beaten eggs and buttermilk. Mix well. Season to taste with salt and freshly ground black pepper.

Divide the mixture between the greased muffin holes or muffin cases, they will be quite full.

Sprinkle the cheese over the top and bake for 25 to 30 minutes until they are golden brown.

Allow to cool slightly before serving warm.

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