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 are terrific.
These vegetarian muffins are perfect for holiday breakfasts.
These healthy clean-eating muffins are gluten free.
These lovely muffins are filled with grape tomatoes, mushrooms and bell peppers.
Here’s what I did.
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.
Place potatoes in a mixing bowl. Add part of the cheddar cheese, an egg, part of the salt, pepper and olive oil.
Stir ingredients to combine.
Grease muffin tins very generously with butter, olive oil or shortening. Divide potato mixture between 24 different muffin tins.
Sprinkle each potato nest with parsley.
Bake at 400 degrees about 15-20 minutes or until potatoes are lightly browned and crispy.
Meanwhile, combine remaining eggs in a mixing bowl and whisk.
Add bell peppers, mushrooms, tomatoes, remaining cheddar cheese, remaining salt, pepper, parsley, thyme and half-and-half.
Stir to combine.
Divide tomato mushroom mixture evenly between the 24 muffin tins. Sprinkle each muffin with additional salt, pepper, thyme, parsley, and freshly snipped chives.
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 Muffins are some of the tastiest breakfast muffins ever.
These muffins are great to make up on weekends, and then you’ll have them for breakfasts throughout the week.
Tomato Mushroom Breakfast Muffins are succulent and mouthwatering.
Here’s the recipe.
TOMATO MUSHROOM BREAKFAST MUFFINS
(My own concoction)
Tomato Mushroom Breakfast Muffins make marvelous brunch treats whenever you want to put on a large country-style breakfast.
I loved these cheesy egg treats.
Give Tomato Mushroom Breakfast Muffins a try the next time you’re having company for breakfast.
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