Breakfast Muffins

Gluten Free Living – 2015

Breakfast Muffins are one of the best finds of the year! Oh my goodness, this one is a superb option for Christmas breakfast or any other holiday breakfast or special occasion. I love these Breakfast Muffins because they’re a healthier, gluten free option and they’re just too cute and scrumptious as well! They contain bacon, eggs, two kinds of bell peppers, a hash brown potato crust, lots of cheese and seasonings that just make them pop. Every bite is so wonderful, you will scarf down two or three of these down in a flash.

A couple of weeks ago, I made breakfast for a houseful of girls who were staying with friends for a discipleship weekend our church was putting on. I made these for Sunday breakfast. I wanted something that could be warmed up easily so the hostess would not have tons of preparation work to do on Sunday morning while trying to get 12 girls ready to transport to church by 9 a.m. I served these muffins along with Raspberry Lemon Streusel Muffins, but they also warmed up the leftover Sausage Gravy and Biscuits from the day before along with the leftover Pecan Cranberry Muffins. They were such a big hit. Plus, since Debra, the hostess, has Celiac Disease she was able to enjoy a gluten free breakfast.

Listen guys, these muffins are a must try! They will make a spectacular addition to your holiday menu. If you want a bacon and egg breakfast, make up a batch of Breakfast Muffins and watch them disappear.

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Breakfast Muffins are so delectable.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

These make a great breakfast for buffets, special occasion breakfasts, or for the holidays like Christmas or Thanksgiving.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

Breakfast Muffins are so scrumptious that I could eat four or five of them at once!

 

Here’s what I did.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

I used these ingredients plus red and orange bell peppers and parsley.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

For the hashbrown crust, mix hash brown potatoes, egg, half the salt and the pepper, olive oil and 1 cup of cheese.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

Stir to combine.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

Spray muffin tins with cooking spray. Press hash brown mixture evenly in 24 different muffin tins. Sprinkle each one with parsley. Bake at 400 for 10-15 minutes or until lightly browned.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

In a mixing bowl, whisk eggs.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

To eggs, add remaining cheese, cooked bacon pieces, remaining half of the salt and pepper, red and orange bell pepper and milk or cream.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

Stir to combine.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

Pour egg mixture evenly into each hash brown crust. Sprinkle each egg with additional parsley, salt and pepper.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

Bake at 400 an additional 10-15 minutes or until eggs are cooked thoroughly.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

Serve Breakfast Muffins with your favorite sides

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

I served Breakfast Muffins with Raspberry Lemon Streusel Muffins.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

These muffins are so festive and beautiful. So great for the holidays.

 

Here’s the recipe.

BREAKFAST MUFFINS

(Recipe inspired from Play, Party, Pin)

Print Recipe
Breakfast Muffins BigOven - Save recipe or add to grocery list Yum
These savory and delectable muffins are wonderful for a holiday breakfast. These gluten free muffins contain bacon, eggs, cheese, bell peppers inside a hash brown crust. So scrumptious!
Breakfast Muffins | Can't Stay Out of the Kitchen
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Breakfast Muffins | Can't Stay Out of the Kitchen
Instructions
  1. Preheat oven to 400°.
  2. Spray 24 muffin tins with cooking spray.
  3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
  5. Sprinkle each with parsley.
  6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
  7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
  8. Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
  9. Stir to combine.
  10. Pour egg-bacon mixture evenly over each potato muffin crust.
  11. Sprinkle with additional salt, pepper and parsley if desired.
  12. Bake an additional 10-15 minutes or until eggs are cooked through.
  13. Allow muffins to cool in muffin tins about 5 minutes before removing.
  14. Serve hot or lukewarm.
Recipe Notes
NOTE: I accidentally put all of the salt and pepper in the hash brown crust. I recommend dividing it per the recipe.

NOTE: The secret to getting the muffins out of the pan easily is to spray generously with cooking spray or grease really well. This is extremely important. Then use a very narrow rubber spatula to gently cut between the outside of the muffin and the tin. The rubber spatula should be able to go easily between the tin and the muffin all the way around. Then, using the rubber spatula, gently press the rubber spatula against the sides all the way to the bottom of the tin pulling the muffin up slightly all around the circumference of the bottom of the muffin tin to make sure none of the crust adheres to the bottom or sides of the tins. Then lift out muffin.

Recipe adapted from Play, Party, Pin.

 

[b]Breakfast Muffins[/b]
Recipe Type: Breakfast
Cuisine: American
Author: Teresa Ambra inspired from [url href=”http://www.playpartypin.com/2015/03/easy-breakfast-muffins.html” target=”_blank”]Play Party Pin[/url]
Prep time:
Cook time:
Total time:
Serves: 24
These savory and delectable muffins are wonderful for a holiday breakfast. These gluten free muffins contain bacon, eggs, cheese, bell peppers inside a hash brown crust. So scrumptious!
Ingredients
  • 20-oz. bag refrigerated Simply Potatoes shredded hash browns
  • 1 tbsp. olive oil
  • 1 tsp. sea salt
  • ½ tsp. ground black pepper
  • 2 cups Fiesta blend cheese, divided use
  • 12-oz. pkg. Rath bacon, cooked and crumbled into bite-sized pieces
  • 9 extra large eggs, divided use
  • ½ cup red bell pepper, diced
  • ½ cup orange bell pepper, diced
  • parsley
  • ½ cup 2% milk or cream
Instructions
  1. Preheat oven to 400°.
  2. Spray 24 muffin tins with cooking spray.
  3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
  5. Sprinkle each with parsley.
  6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
  7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
  8. Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
  9. Stir to combine.
  10. Pour egg-bacon mixture evenly over each potato muffin crust.
  11. Sprinkle with additional salt, pepper and parsley if desired.
  12. Bake an additional 10-15 minutes or until eggs are cooked through.
  13. Allow muffins to cool in muffin tins about 5 minutes before removing.
  14. Serve hot or lukewarm.
Notes
I accidentally put all of the salt and pepper in the hash brown crust. I recommend dividing it per the recipe.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

Add Breakfast Muffins to your next country breakfast menu.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

These muffins are gluten free and a much healthier option than many.

Breakfast Muffins | Can't Stay Out of the Kitchen | these #muffins are so cute and irresistible. They have a #hashbrown crust filled with #bacon #eggs and #cheese. Every mouthful is so scrumptious you won't want to stop at just one! #glutenfree #breakfast

These savory muffins make such a great breakfast. I challenge you to make up a batch immediately. Your friends and family will love them.

You may also enjoy these delicious recipes!

Butternut Squash Breakfast Muffins

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

 

Ham and Cheese Breakfast Muffins

Ham and Cheese Breakfast Muffins | Can't Stay Out of the Kitchen

 

Ham and Sweet Potato Hash

Ham and Sweet Potato Hash | Can't Stay Out of the Kitchen

33 Replies to "Breakfast Muffins"

  • comment-avatar
    Angie January 22, 2017 (12:50 pm)

    Hello Teresa, I just made these muffins, and I think they came out great. but my picky teen daughter thinks they are spongy. Is there anything you can suggest to make them not come out spongy? Thanks for the great recipe!

    • comment-avatar
      Teresa January 22, 2017 (1:48 pm)

      Hi, Angie. I’m not sure what you can do other than cook them a little bit longer. But then you come against the problem of having the muffins come out too tough. I think I would probably add more cheese and see if that helps. Start with a cup and go up from there depending on taste. I really can’t offer any other suggestions. So glad you enjoyed them Angie. Have a great weekend.

  • comment-avatar
    Angela January 14, 2017 (5:32 pm)

    Hello,
    Does anyone know how many calories is in one muffin?

    • comment-avatar
      Teresa January 15, 2017 (2:42 pm)

      Sorry, Angela, but there are several programs you can plug the ingredients into online that will give you calorie counts. Thanks for stopping by.

  • comment-avatar
    Kristen January 10, 2017 (10:43 pm)

    I can’t wait to try these. We have two teens that just started living with us full time and they’re quite used to skipping breakfast. I feel like if I make these and even warm them up for them before they head out the door each day it would definitely help them in school. They look delicious and oh so convenient. I’m sure my 4 year old and my husband will love them too.

    • comment-avatar
      Teresa January 11, 2017 (3:30 pm)

      Hi Kristen. Yes, these are great re-heated. I’ve even frozen them before and re-heated them. You can make them with any kind of meat: ham, bacon or sausage or even a veggie version. All turn out wonderfully. Thanks for stopping by. Have a great week.

      • comment-avatar
        Lara January 16, 2017 (8:26 pm)

        Hi! Would love to try theses! Do you cook them per the recipe, freeze then reheat? How long/ what temp do you reheat them at? Thinking about using these for a baby shower, but want to prep as much as I can beforehand!

        • comment-avatar
          Teresa January 17, 2017 (9:28 am)

          Hi, Lara. Yes you can cook and then freeze them. I would defrost in the refrigerator several hours before you need them. Then I would reheat in the microwave. Depending on how thaw and how many you put in the microwave at a time, probably about 30 seconds for each one. Or you can put on a cookie sheet and cover with foil. Bake at a low heat until warm – probably about 200 or 250 degrees. Start at about 15 minutes and then see how much time you need to add to get them fully warm. (You will probably need to warm them in the kitchen where you’re going to have the baby shower). Enjoy.

  • comment-avatar
    Becky December 23, 2016 (9:26 am)

    Could you make this into a larger casserole dish instead of individual with same amount of ingredients?

    • comment-avatar
      Teresa December 23, 2016 (10:58 am)

      Hi Becky, I’ve never tried it that way, but I don’t see why you couldn’t do that. You will have to adjust your time though. Start with 45 minutes to an hour. This is also a lot. If you have a slightly larger dish than 9×13″ that may be a better option. Otherwise the 9×13″ dish will have to have deep sides so all the ingredients will fit into it.

  • comment-avatar
    Dusica Zivkovic December 3, 2016 (12:38 pm)

    –_For us unsuspected Europian cooks,what on earth is hush brown and how can we replace it with real food
    iT looks like grated potatoes or I am wrong,shame to ruin such a good recipe with something not fresh.

    • comment-avatar
      Teresa December 4, 2016 (6:21 pm)

      Hi Dusica, hash browns are shredded potatoes. While I used fresh potatoes in the recipe, you can also use frozen if need be. Hope you enjoy them. They’re great for breakfast and reheat wonderfully.

  • comment-avatar
    Anonymous November 15, 2016 (4:44 pm)

    Wow!! Looks awesome! I’ll bet it tastes awesome too!

    • comment-avatar
      Teresa November 15, 2016 (8:02 pm)

      They really are wonderful. Hope you give them a try over the holidays.

  • comment-avatar
    Holly November 8, 2016 (2:51 pm)

    How many muffins per person would you suggest? Does it come out as a full muffin above the tin edge? The picture looked like they may be thinner? What do you think?

    • comment-avatar
      Teresa November 8, 2016 (6:33 pm)

      Hi, Holly. I think two muffins would be plenty for most people, especially if you have fruit or something like that with breakfast. That said, some people may want to stuff themselves with three because these muffins are so good! 🙂

  • comment-avatar
    Danielle November 7, 2016 (12:35 pm)

    Hi! I was only able to find frozen hash browns. Should i defrost them first?

    • comment-avatar
      Teresa November 7, 2016 (5:34 pm)

      Yes, Danielle, I would do that. Enjoy.

  • comment-avatar
    Sara October 27, 2016 (1:04 pm)

    I made a batch of 12 of these egg muffins the other day and they were absolutely delicious. They didn’t last for more than 2 days! I subbed turkey bacon for bacon. The flavor was out of this world, and the hash brown crust really made such a difference in taste compared to traditional egg muffins recipes that don’t call for the potato crust. This will for sure be a regular in our household.

    Thank you so much for the fabulous recipe!

    • comment-avatar
      Teresa October 27, 2016 (1:57 pm)

      Oh, Sara, you made my day! I’m so glad you enjoyed the recipe. We thought they were scrumptious too when I made them. These are great for holiday breakfasts too.

  • comment-avatar
    Debbie October 13, 2016 (12:54 pm)

    Hello Teresa, I made these muffins. The receipe was fairly easy and they are scrumchious. I made 2 batches because I only had one 12 muffin pan. My problem was getting them out of the pan with the potatoes in tack. I spayed the pans well but they still broke apart. Any suggestions?

    • comment-avatar
      Teresa October 13, 2016 (1:03 pm)

      Hi Debbie. I think I did two things that may help. Make sure you pack and press the potatoes into the tin firmly before baking. In other words, don’t let them be loosely thrown into the muffin tin. Press firmly. (Yes you will have to spray pans well). Then I used a knife or narrow rubber spatula and very, very carefully eased the spatula around the outer edge of the muffin and then lifted them out of the muffin tins. If any came apart while lifting out, I tried to reform them into the proper shape. I hope this helps. You may also try the granite wear muffin tins. I think those may work a little better than the traditional teflon tins. Hope this helps.

  • 14 Quick and Easy Breakfast Recipes - Simply Real Moms June 13, 2016 (11:00 am)

    […] These savory and delectable muffins are wonderful for a holiday breakfast. These gluten free muffins contain bacon, eggs, cheese, bell peppers inside a hash brown crust. So scrumptious! Find Recipe: HERE […]

  • comment-avatar
    DeeDee June 5, 2016 (1:34 pm)

    Can this recipe be modified to make mini muffins?

    • comment-avatar
      Teresa June 5, 2016 (4:01 pm)

      Hi, DeeDee. I don’t see why you couldn’t make this this way. But you better have a lot of miniature muffin pans ready since this makes a lot. Also you will need to cut the baking time down. I would monitor it and see what they look like after 10-12 minutes. Keep checking until a toothpick inserted in center comes out clean. Each oven bakes differently so keep a close eye on them.

  • comment-avatar
    Rose April 6, 2016 (5:53 pm)

    How are they warmed up for a group the next morning? I have a large group that I would like to serve this to, but I need to make them the night before then bring them to work the next day for a breakfast meeting. Any suggestions? I do have an electric roaster . . . could I warm them in that?

    Thanks, looks like a delicious recipe!

    Rose 🙂

    • comment-avatar
      Teresa April 7, 2016 (9:09 am)

      I’ve actually done this several times, Rose. I baked the muffins the day before, and then microwaved them the next morning or for several days afterwards. You may also be able to put them in a slow oven (200 degrees) and warm them up for about 20-30 minutes and see if that would work. I would tent them with foil so they don’t get too brown or dry out. Hope this helps.

      • comment-avatar
        Brittany D McClellan May 10, 2016 (1:20 pm)

        how long do I microwave them for? Making these as a make ahead freezer breakfast

        • comment-avatar
          Teresa May 10, 2016 (1:30 pm)

          Hi, Brittany. Each microwave is different. I would start each individual muffin at about 60 seconds, and then add more if necessary. If you’re microwaving a bunch at a time, I would make sure they are on a turntable and microwave 5-10 muffins at about 4 minutes, then keep adding time as necessary. Hope this works.

      • comment-avatar
        Russ August 6, 2016 (9:47 am)

        Can these be frozen? How would you heat them up after freezing

        • comment-avatar
          Teresa August 6, 2016 (10:13 am)

          Hi, Russ. They can be frozen because I did it. I just reheated them in the microwave. Depending on how new and powerful your microwave is, it will take about a 45 seconds to a minute. Older microwaves make take 2-3 minutes. If you wanted to rebake them in the oven I would put them on a cookie sheet and cover them loosely with foil. Then bake at 350 for about 10-15 minutes until warm but not dried out. Hope this helps.

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