Tomato Mushroom Breakfast Muffins

Gluten Free Living – 2017

Tomato Mushroom Breakfast Muffins are soooooo scrumptious. They’re perfect for company breakfasts, but also a great recipe to make up on weekends and pop in the microwave to reheat for breakfast(s) during the week. These vegetarian muffins are filled with grape tomatoes, mushrooms and bell peppers in a cheesy egg custard in hash brown potato crusts. The muffins are seasoned simply with parsley, thyme and chives, but they taste heavenly.

Many of you know how much I love Breakfast Muffins. While my original recipe contains bacon, I’ve also made them with ham, butternut squash, and spinach and artichokes. While I enjoy the options made with meat, I happen to love my three vegetarian versions. All three are gluten free and clean eating.

One of the  things I chose to do with these muffins is to use canned mushrooms rather than fresh. Normally, I would almost always suggest fresh anything. But I wasn’t sure if the fresh mushrooms would cook up as well in the time allotted, so I chose to use canned mushrooms instead. I think it ended up being a wise choice.

I hosted a bridal shower in my home earlier this month featuring a batch of these breakfast muffins along with Spinach Artichoke Mushrooms. I also made Oreo Truffles, Pumpkin Muffins and three of my favorite cakes, Red Velvet, Italian Creme and Carrot. Several friends brought lots of other brunch-type goodies so we had a great buffet breakfast. Everything was mouthwatering.

Another thing you need to know about this recipe is that you need to grease or oil the tins with plenty of oil, butter or shortening. Then you pry them out of the pan with the smallest rubber spatula you can find. Try to find a spatula no larger than an inch in width. Also, I don’t recommend using coconut oil, because the potatoes will stick too much to the muffin tins.

Tomato Mushroom Breakfast Muffins are fantastic. If you’re looking for a superb choice for holiday breakfasts, these muffins should rise to the top of your list.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Tomato Mushroom Breakfast Muffins are terrific.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

These vegetarian muffins are perfect for holiday breakfasts.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

These healthy clean-eating muffins are gluten free.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

These lovely muffins are filled with grape tomatoes, mushrooms and bell peppers. 

 

Here’s what I did.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

I used these ingredients. I normally use Simply Potatoes which are fresh hash browns found in the produce section of the store. Since I couldn’t find them this time, I used thawed, frozen hash browns. Pat them dry before using.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Place potatoes in a mixing bowl. Add part of the cheddar cheese, an egg, part of the salt, pepper and olive oil.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Stir ingredients to combine.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Grease muffin tins very generously with butter, olive oil or shortening. Divide potato mixture between 24 different muffin tins.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Sprinkle each potato nest with parsley.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Bake at 400 degrees about 15-20 minutes or until potatoes are lightly browned and crispy.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Meanwhile, combine remaining eggs in a mixing bowl and whisk.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Add bell peppers, mushrooms, tomatoes, remaining cheddar cheese, remaining salt, pepper, parsley, thyme and half-and-half.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Stir to combine.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Divide tomato mushroom mixture evenly between the 24 muffin tins. Sprinkle each muffin with additional salt, pepper, thyme, parsley, and freshly snipped chives.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Bake at 400 degrees 15-20 more minutes or until muffins test done. Mine took a little over 20 minutes to cook thoroughly.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Tomato Mushroom Muffins are some of the tastiest breakfast muffins ever.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

These muffins are great to make up on weekends, and then you’ll have them for breakfasts throughout the week.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Tomato Mushroom Breakfast Muffins are succulent and mouthwatering.

 

Here’s the recipe.

TOMATO MUSHROOM BREAKFAST MUFFINS

(My own concoction)

Print Recipe
Tomato Mushroom Breakfast Muffins BigOven - Save recipe or add to grocery list Yum
These amazing vegetarian breakfast muffins have grape tomatoes, mushrooms and bell peppers in an egg custard in hash brown potato nests. Perfect for a holiday breakfast. Gluten free.
Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree
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, mushrooms, tomatoes, red, yellow and orange bell peppers, ½ tsp. thyme, 1 tsp. parsley and half-and-half.
  9. Stir to combine.
  10. Pour egg mixture evenly over each potato muffin crust.
  11. Sprinkle with additional salt, pepper, thyme, parsley and freshly snipped chives, 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 gently removing from tins.
  14. Serve hot or lukewarm.
Recipe Notes

NOTE: These breakfast muffins can also be frozen and reheated for individual use. Microwave until done.

NOTE: My oven took an additional 21 minutes until the eggs were cooked.

NOTE: The secret to getting the muffins out of the pan easily is to grease tins really well with either olive oil, butter or shortening. 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.

NOTE: I had to use a 28-oz. bag Ore-Ida frozen shredded hash browns, thawed because I couldn’t find the fresh potatoes, but if you have to make this substitution, you will need to pat dry the potatoes before using. Otherwise, they will have too much moisture and the potatoes will stick to the sides of the muffin tin when removing muffins.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Tomato Mushroom Breakfast Muffins make marvelous brunch treats whenever you want to put on a large country-style breakfast.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

I loved these cheesy egg treats.

Tomato Mushroom Breakfast Muffins | Can't Stay Out of the Kitchen | these fabulous #vegetarian #breakfast #muffins are the perfect choice for any breakfast, especially the #holidays. #tomatoes #mushrooms #glutenfree

Give Tomato Mushroom Breakfast Muffins a try the next time you’re having company for breakfast.

You may also enjoy these delicious recipes!

Spinach Artichoke Breakfast Muffins

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

 

Butternut Squash Breakfast Muffins

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen

 

Ham and Cheese Breakfast Muffins

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

 

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