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Cheesey Potato Pancetta Muffins with Cayenne Hollandaise

Potatoes are a staple at our home and breakfast is no exception! These potato muffins are crispy on the outside and ooooey goooey on the inside! Perfect to enjoy on their own - or top with my amazing cayenne hollandaise sauce. The kids love the muffins served with their favorite salsa. I have to admit, we sometimes have this dish for dinner, too!

tamiejoeckel Cheesey Potato Pancetta Muffins with Cayenne Hollandaise
  • 4 cups french bread, cubed
  • 5 eggs (whole)
  • 2 cups half & half
  • 2 medium idaho potatoes, diced
  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 1 large jalapeno peppers, minced
  • 2 slices bacon
  • 1 cup pancetta, diced
  • 1 cup canned tomatoes & green chilies, drained
  • 4 cups mexican blend cheese, grated
  • 1 cup butter
  • 4 egg yolks
  • 1 teaspoon lemon juice
  • 1 pinch cayenne pepper
  • 1 tablespoon worcestershire sauce

Prepare Bread Cubes

Dice bread into 1/2 inch cubes. Whisk together eggs and half & half and pour over bread. Set aside.

Cook Potatoes

Cube the potatoes into 1/2 inch cubes and cook in boiling water until tender. In a skillet, melt the butter and garlic and brown the drained potatoes. Add 1 tablespoon salt and 1 teaspoon pepper. Set aside.

Saute Veggies

In a large skillet, brown the bacon slices. Remove and drain on a paper towel. To the drippings, add the pancetta, onion, red bell pepper and jalapeno. Saut until pancetta is browned. Crumble the bacon into the mixture and add the tomatoes and green chilies. Add the potato mixture. Stir all together.

Cook Muffins

Combine the veggie mixture with the bread mixture. Add the cheese. Spray a muffin pan with cooking spray and ladle mixture into the muffins. Bake for 40 to 50 minutes until browned.

Prepare Hollandaise

Add the egg yolks, 1 tbl. ice water, lemon juice, Worcestershire sauce and cayenne pepper to the blender. Pulse to froth. Melt the butter in the microwave and while hot, slowly stream into the blender while on puree. You'll hear the mixture thicken.

To Serve

Remove the muffins from the pan. Top with the hollandaise sauce. Other serving options: add a poached egg or just serve with your favorite Mexican salsa!

8 1 hour 1 hour

Cheesey Potato Pancetta Muffins with Cayenne Hollandaise

Cheesey Potato Pancetta Muffins with Cayenne Hollandaise

Potatoes are a staple at our home and breakfast is no exception! These potato muffins are crispy on the outside and ooooey goooey on the inside! Perfect to enjoy on their own - or top with my amazing cayenne hollandaise sauce. The kids love the muffins served with their favorite salsa. I have to admit, we sometimes have this dish for dinner, too!

Preparation

Prep Time

1 hour

Cook Time

1 hour

Serves

Calories

11992

Equipment

Ingredients

  • 4 cups french bread, cubed
  • 5 eggs (whole)
  • 2 cups half & half
  • 2 medium idaho potatoes, diced
  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 1 large jalapeno peppers, minced
  • 2 slices bacon
  • 1 cup pancetta, diced
  • 1 cup canned tomatoes & green chilies, drained
  • 4 cups mexican blend cheese, grated
  • 1 cup butter
  • 4 egg yolks
  • 1 teaspoon lemon juice
  • 1 pinch cayenne pepper
  • 1 tablespoon worcestershire sauce
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Prepare Bread Cubes

Dice bread into 1/2 inch cubes. Whisk together eggs and half & half and pour over bread. Set aside.

Cook Potatoes

Cube the potatoes into 1/2 inch cubes and cook in boiling water until tender. In a skillet, melt the butter and garlic and brown the drained potatoes. Add 1 tablespoon salt and 1 teaspoon pepper. Set aside.

Saute Veggies

In a large skillet, brown the bacon slices. Remove and drain on a paper towel. To the drippings, add the pancetta, onion, red bell pepper and jalapeno. Saut until pancetta is browned. Crumble the bacon into the mixture and add the tomatoes and green chilies. Add the potato mixture. Stir all together.

Cook Muffins

Combine the veggie mixture with the bread mixture. Add the cheese. Spray a muffin pan with cooking spray and ladle mixture into the muffins. Bake for 40 to 50 minutes until browned.

Prepare Hollandaise

Add the egg yolks, 1 tbl. ice water, lemon juice, Worcestershire sauce and cayenne pepper to the blender. Pulse to froth. Melt the butter in the microwave and while hot, slowly stream into the blender while on puree. You'll hear the mixture thicken.

To Serve

Remove the muffins from the pan. Top with the hollandaise sauce. Other serving options: add a poached egg or just serve with your favorite Mexican salsa!

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1 Comment

  1. Ronna123 says:

    These muffins look so very tasty!!!!!

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