Muffin potato pies
Discover the perfect comfort food with our Muffin Potato Pies! Crisp bacon, savory onions, fresh thyme, creamy cheddar, and rich potatoes all nestled in a buttery crust. Ideal for brunch, dinner, or as a delicious snack. Easy to make and utterly satisfying.
- 08 Mar 2025
- Cook time 40 min
- Prep time 30 min
- 4 Servings
- 9 Ingredients
Muffin Potato Pies are a delightful twist on the traditional potato pie. These individual-sized portions are perfect for any meal, from breakfast to dinner. With a crispy bacon crust and a creamy, cheesy potato filling, these pies are sure to be a hit with the whole family. Easy to make and simply delicious, let's dive into the cooking process!
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin pan with butter or non-stick cooking spray.
- Place a large skillet over medium heat and cook the bacon strips until crispy. Remove bacon and place on paper towels to drain excess fat. Once cooled, crumble the bacon into small pieces.
- In the same skillet, add the finely chopped onion to the bacon drippings and sauté until caramelized and soft, about 5-7 minutes. Remove from heat.
- Peel and grate the potatoes. Squeeze out any excess moisture using a clean kitchen towel or paper towel.
- In a large mixing bowl, combine the grated potatoes, crumbled bacon, sautéed onion, fresh thyme, cheddar cheese, heavy whipping cream, and 1 tbsp of water. Mix until fully combined.
- Beat the egg slightly and add it to the potato mixture. Stir until the egg is fully incorporated.
- Scoop the mixture into the prepared muffin cups, dividing it evenly. Press down lightly to compact the mixture.
- Place the muffin pan in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the centers are set.
- Allow the pies to cool in the muffin pan for a few minutes before removing them. Use a knife to carefully loosen the edges, if needed. Serve warm and enjoy!
Tips:
- Cook the bacon until it is crispy for the best texture and flavor in the pies.
- Make sure to finely dice the onion and potatoes so they cook evenly within the muffin pan.
- Use fresh thyme for a more robust flavor, but dried thyme can be substituted in a pinch.
- Shred the cheddar cheese yourself for a creamier melt as pre-shredded cheese often contains anti-caking agents.
- Allow the pies to cool for a few minutes before removing from the muffin pan to avoid breaking them apart.
- Feel free to experiment with additional ingredients such as garlic, bell peppers, or different types of cheeses to customize the flavor.
And there you have it - delicious Muffin Potato Pies. These savory treats are perfect for any occasion and are sure to impress your family and friends. The combination of crispy bacon, cheesy potatoes, and fresh thyme creates a comforting and flavorful dish. Enjoy these mini pies hot out of the oven for the best experience. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 560kcal | 28% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.38g | 6% |
| Sugar 3.32g | 3% |
| Fat | |
| Fat 45g | 56% |
| Saturated 24g | 83% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 390ug | 43% |
| Choline 90mg | 16% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 3.52mg | 22% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.58ug | 24% |
| Vitamin C 18mg | 20% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 4.89ug | 4% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.13mg | 15% |
| Iron, Fe 1.24mg | 11% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 580mg | 17% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 530mg | 36% |
| Zinc, Zn 1.76mg | 16% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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