Preparing for the week ahead can be daunting. I almost never eat breakfast at work, leaving me starving by eleven o’clock plus grumpy for the first three hours of my day. In an effort to prepare myself better for the week, I’ve made a few goals for myself. Sunday is for meal prepping, meaning I’m never in a scramble before I leave to figure out what I’ll eat for lunch. I have some already-made lunches in the fridge I can grab and go. I also am going to start eating breakfast, but the last thing I want early in the morning is a pastry. I crave savory dishes, more than sweet. So I invented the perfect solution to a savory grab and go breakfast: the savory breakfast muffin.
It’s deliciously cheesy, filled with gouda, bacon, eggs, and hashbrowns. Yes, hashbrowns in a muffin. What would an all American breakfast be without potatoes? This is easier than assembling a breakfast sandwich and trying to hold it together. You can eat it as you drive even (not recommended, but I’m not above it!). Let’s get started!
First you’ll gather your ingredients. This recipe requires a bit of prep. So start by preheating your oven and greasing a muffin tin. Mix your flour, baking powder, baking soda, salt, cumin and coriander. Then set it aside. Let’s start frying the bacon! Make sure it gets nice and crisp so that you can crumble it. Then place it on a paper towel lined plate. Wipe out your pan so we can use it for hashbrowns.
Peel your potato and then grate it like cheese in a box grater. In the same pan as the bacon over medium high heat, add the grated potato and flatten into one layer in the pan. Cook for about two minutes and then flip them over and cook two more minutes until browned. Put them on a plate and set aside. Now grate your gouda as well.
Now that you’ve done all the prep, let’s get to work! First, cream the butter in a large mixing bowl with a half cup of your flour mixture. Then add the eggs, one at a time, beating after each addition. Add in the sour cream and hashbrowns, and mix again.
Now it’s time for the cheese! Add half the flour mixture, mixing on low. Then add half the cheese, mixing on low. Then you’ll repeat. Add the remaining flour, mix. Add the remaining cheese, and mix.
Crumble in that bacon!
Mix again, and you’re batter is done! Now fill your muffin cups. I found that a greased pan is better than the muffin cup papers, but it’s nice to have a portable sleeve to hold onto if you’re on your way out the door, so I leave it up to you.
An ice cream scoop does the job perfectly!
Now bake for 20 minutes. The tops will be golden and cheesy!
There you have it! The perfect on the go breakfast. I’m going to make a batch every Sunday for the week ahead. See the full recipe below.
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cumin
- ½ tsp coriander
- 1 tsp salt
- 8 strips of bacon
- 6 ounces of grated gouda cheese
- 1 large russet potato
- 1 stick salted butter, softened
- 2 eggs
- 1 cup sour cream
- 1 tsp dijon mustard
- Preheat the oven to 400 F. Grease a 12 muffin tin, or add muffin cup liners.
- In a medium mixing bowl, add the flour, baking powder, baking soda, cumin, coriander and salt. Mix together and set aside.
- In a nonstick pan over medium high heat, add the bacon strips, cooking each side until browned. Place cooked bacon on a paper towel lined plate to absorb the grease. Once cool, crumble the bacon into small pieces and set aside.
- Wipe out the pan with a paper towel. Peel the potato and grate it using the largest size hole on the box grater. Use a paper towel to squeeze out some of the moisture from the potato shavings. In the same pan you cooked the bacon in, over medium high heat, add the potato. Cook for two minutes without stirring until the bottom is browned, then flip over and cook the other sides of the potatoes until browned, two more minutes. Push the hashbrowns onto a plate and reserve.
- In a large mixing bowl, add the soft butter and a half cup of the flour mixture. Mix with an electric mixer. Add the eggs, one at a time, beating thoroughly after each addition. Add the sour cream, mustard, and hashbrowns and mix again for 30 seconds. Add half the flour mixture, mixing with the electric mixture. Then add half the gouda mixture and mix again. Add the remaining half of the flour and mix. Then add the remaining gouda and mix. Stir in the bacon until combined.
- Put a scoop of the batter into each of the greased muffin cups until full. Bake for 20 minutes.