Breakfast Muffins | Can't Stay Out of the Kitchen

Breakfast Muffins

December 11, 2015Teresa

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.

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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.

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 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
Votes: 76
Rating: 3.49
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Breakfast Muffins | Can't Stay Out of the Kitchen
Votes: 76
Rating: 3.49
You:
Rate this recipe!
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.
 
NOTE: If you have to use a 28-oz. bag Ore-Ida frozen shredded hash browns, thawed, because you can't find the fresh potatoes,  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.

Recipe adapted from Play, Party, Pin.
© Can’t Stay Out of the Kitchen
Nutrition Facts
Breakfast Muffins
Amount Per Serving
Calories 103 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 93mg 31%
Sodium 287mg 12%
Potassium 122mg 3%
Total Carbohydrates 3g 1%
Dietary Fiber 0.4g 2%
Sugars 0.5g
Protein 6g 12%
Vitamin A 7%
Vitamin C 12%
Calcium 7%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

 

[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

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

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

103 Comments

  • Kay

    November 6, 2020 at 2:47 pm

    how would you substitute the hash browns for a keto version?
    Thanks

    1. Teresa

      November 7, 2020 at 8:24 am

      Hi, Kay. I’m really not sure. Perhaps you could try something like cauliflower but I couldn’t guarantee the taste.

  • Ginger K

    November 2, 2020 at 1:48 pm

    The recipes look great! I don’t mean to complain however there are sooo many pop ups on your site that they cover your recipes. And there were some that didn’t offer a way to close them. Ugh!

    1. Teresa

      November 4, 2020 at 8:13 am

      Hi, Ginger, it is so hard to keep the malicious ads off the site. Unless there are specific names or pictures of the ads, I can’t figure out which ones to have deleted.

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  • Calon Karyawan

    August 6, 2020 at 1:24 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.

    1. Teresa

      August 6, 2020 at 7:30 am

      Hi, Calon, Thanks for sharing.

      1. wayne.fletcher@sbcglobal.netLi

        October 3, 2020 at 12:36 pm

        like your version better than mine.

        1. Teresa

          October 3, 2020 at 2:24 pm

          Hi, Wayne. They really are delicious. So glad you enjoy them.

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  • Eraj Siddiqui

    March 14, 2020 at 4:34 am

    such a nice recipe .. try it soon

    1. Teresa

      March 16, 2020 at 9:51 am

      Yes it is!

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  • Anonymous

    October 24, 2018 at 10:11 pm

    Has anyone tried doing this in a 9×13 pan? If so how long did it take to cook?

    1. Teresa

      October 25, 2018 at 6:54 am

      I have never tried making it like a casserole before, but if you did try this it would probably take at least an hour (covered), maybe an additional 10-15 minutes uncovered after that. Just saying….

      1. Anonymous

        October 25, 2018 at 8:24 am

        Thank you Teresa! I’m trying it this morning!

        1. Teresa

          October 26, 2018 at 3:41 pm

          Hope you enjoy them!

    2. Anonymous

      August 23, 2019 at 5:33 pm

      I absolutely love 💘it!!!
      There is the picture of mine!
      Love YOU girl! Thanks for shearing..

    3. Barbara Flynn

      August 23, 2019 at 5:34 pm

      I absolutely love 💘it!!!
      There is the picture of mine!
      Love YOU girl! Thanks for shearing..

      1. Barbara

        August 23, 2019 at 5:38 pm

        Don’t know how to send you a picture of my cakes!

        1. Teresa

          August 24, 2019 at 1:10 pm

          Hi, Barbara. I’m sorry, I’m not really set up for Instagram. So glad everything turned out wonderfully!

  • Dev

    October 19, 2018 at 4:35 pm

    Would it be ok to use another brand of hash browns?

    1. Teresa

      October 20, 2018 at 6:43 am

      Hi, Dev. I’ve tried it with other brands. The only difference I noticed was slightly more difficulty removing the muffins from the muffin tin. But other hash browns will work okay, too.

  • Vanessa

    October 17, 2018 at 12:37 pm

    Thanks for sharing! Does it keep long?

    1. Teresa

      October 17, 2018 at 1:30 pm

      Hi Vanessa. I’ve frozen these before – then just pop them in the microwave for about 20-30 seconds to reheat. You can also keep them in the fridge for about a week.

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  • Barbara M. Smith

    July 15, 2018 at 11:12 pm

    I am so happy to have met you. It is 1:03 am on east coast. I have read everything that was posted and was so impressed with your patience in answering all of your inquiries. Will certainly plan to make these beautiful muffins soon and of course hope to try other of your recipes when I have free time. Good luck in the future.

    1. Teresa

      July 16, 2018 at 5:47 am

      Hi, Barbara. Hope you enjoy them. Have a great week.

      1. bonnie L Borgeson

        July 20, 2018 at 6:12 pm

        Hi, these look just lovely. Have you ever made a batch and froze a few to heat up for an on the go breakfast? Can you? That would really be wonderful.
        Thanks.

        1. Teresa

          July 21, 2018 at 6:00 am

          Hi Bonnie. Yes, these do freeze well. I reheat them in the microwave. Enjoy.

  • peninggi badan tiens

    July 10, 2018 at 8:39 pm

    this food looks delicious.. it seems to fit on the tongue of Asia.. I love this.. i’d love to try it..

    1. Teresa

      July 10, 2018 at 9:17 pm

      It is delicious. Thanks.

  • Pat

    May 12, 2018 at 9:52 pm

    I was so worried because I am making brunch for Mother’s Day and my grandson is gluten free. I made them tonight and followed the directions! Awesome!

    1. Teresa

      May 13, 2018 at 12:10 pm

      Hi, Pat. So glad you enjoyed them and they turned out well for you. The hardest thing about these delightful muffins is digging them out of the muffin tins! 🙂

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  • Anita

    April 19, 2018 at 9:00 pm

    Will they possibly work if you pour the mixture in foil baking cups like you do cupcakes?

    1. Teresa

      April 20, 2018 at 1:40 pm

      Hi Anita. I think you can do it, but I would make sure you spray the foil liners really well with cooking spray. Otherwise the potato shell may end up sticking to the paper.

  • Rebecca

    April 9, 2018 at 6:42 am

    The perfect breakfast packed into one little muffin! These were a hit at a brunch I hosted! It’s was extremely simple and they tasted delicious. They were even better re heated the next day. Thank you!!

    1. Teresa

      April 9, 2018 at 11:23 am

      Hi, Rebecca. Thanks so much for sharing with me how much you enjoyed the muffins. They are so delicious and as you’ve said, they’re perfect for holiday brunches and company. Thanks again for letting me know.

  • Heather

    February 10, 2018 at 4:42 am

    Can I bake the crusts the night before and then do the egg mixture the morning of? My main concern is the crusts becoming extra stuck in the muffin tin overnight. Thank you

    1. Teresa

      February 10, 2018 at 2:09 pm

      Hi Heather. I think it would be better to bake the whole muffin a day in advance. Take them out of the tins, and then reheat them over a low heat in the oven the next day. Enjoy.

  • Judy

    December 23, 2017 at 9:19 pm

    I really struggled with this recipe. I had too many hash browns and ended up using five extra eggs, but still didn’t have enough for 24 muffins. I”m going to do it differently next time. Hopefully they will still taste good.

    1. Teresa

      December 24, 2017 at 5:56 am

      Hi, Judy. Sorry you had problems. I’ve never had issues with the ingredient amounts in this recipe.

      1. Susan

        March 3, 2019 at 5:25 pm

        Are they supposed to be mini or regular muffins? I ran out of eggs too but used reg size muffins.

        1. Teresa

          March 4, 2019 at 7:36 am

          Hi, Susan. They are supposed to be put in regular sized muffin pans.

  • Thomas

    October 22, 2017 at 9:05 am

    Great post! Have nice day ! 🙂 ymgrn

    1. Teresa

      October 22, 2017 at 1:25 pm

      Thanks! 🙂

  • Anonymous

    October 10, 2017 at 8:05 am

    Hi!

    This may have been asked, but can these be reheated for the n/ext day or do they not reheat nicely?

    1. Teresa

      October 10, 2017 at 9:05 am

      Hi there. Actually they reheat very nicely. I’ve also frozen them and then microwaved them before eating. Enjoy.

  • Lynsey

    September 18, 2017 at 9:09 pm

    Delicious, easy recipe! Made a few changes, and all worked out quite nicely. I couldn’t find the refrigerated shredded potatoes, and wasn’t interested in taking the extra time to shred my own, or pat dry the frozen ones, but I found some cauliettes (diced cauliflower), and thought, why not. I don’t know what it tastes like with the hashbrowns, but this way tastes great. I also decided to use sausage (wanted chorizo, but when I couldn’t find that went with chicken apple), which also tastes delicious!

    1. Teresa

      September 19, 2017 at 9:39 am

      I’m happy everything turned out so well, Lynsey. I’ve never thought of making this recipe with cauliflower before but so glad it worked out. This is a tasty recipe and I have about 5 or 6 versions of it now that are equally good. Hope you give them a try sometime too!

  • Frances

    August 20, 2017 at 8:19 am

    Hi there. I read somewhere how you can use the bottom of a glass to push the hash browns down into the muffin tray before baking.

    1. Teresa

      August 20, 2017 at 12:41 pm

      Sounds like a great idea, Frances. Thanks for sharing. Have a great week.

  • Amanda

    June 17, 2017 at 11:25 am

    I’ve made this twice now and both times my hash browns did not crisp up like what you have pictured? They also lose the potatoes upon removal with a thin knife? What do I do wrong?

    1. Teresa

      June 18, 2017 at 8:25 am

      Hi, Amanda. You’re going to need to cook your potatoes longer in the first cooking time. Perhaps you also may need to cook them on a higher rack in your oven. They do need to crisp up some. Add 5 or 10 minutes cooking time and see if that works. Each oven is different and perhaps yours is a little slower than mine. Make sure you grease your muffin tins really well. When you remove them, you have to go around the outside edge with your knife or very narrow rubber spatula to the bottom even lifting up a little of the bottom of the muffin as well as the sides. I admit, these are a little delicate, but they are so scrumptious that it’s worth the effort. Also, you may try baking in a different kind of pan. Granite ware seems to do well. Unfortunately, it’s very hard to find glass muffin tins but those would probably be the best if you could find them. Hope these tips help.

  • Libby

    June 14, 2017 at 2:55 pm

    Hello! I’m excited to try this recipe, it looks scrumptious! Could I replace the 2% milk with 1% milk? Would that alter the results of the recipe too much? Thanks!

    1. Teresa

      June 14, 2017 at 3:38 pm

      Hi, Libby, I don’t think that will alter the recipe too much, but it will be a little thinner. It may take a tiny bit longer to cook or it may make no difference at all. Go for it!

  • Nancy

    April 12, 2017 at 7:51 pm

    Hi Becky,
    I am making these ahead for our crew on a sail race. Perfect for the finger food breakfast. Would consume them in 2 days from the time they are made. Would you recommend I freeze them in advance or leave them in a cooler for two days? They would be reheated in an oven.

    1. Teresa

      April 13, 2017 at 11:35 am

      Hi, Nancy, You can do either. If the cooler is constantly iced down, you can leave them precooked in the cooler and then reheat in a microwave. Otherwise, you can freeze them and then reheat in the microwave as well.

  • Cheryl

    April 2, 2017 at 9:04 am

    Can paper muffin cups be used for on-the-go breakfasts or will the hash browns stick to the cups too much?

    1. Teresa

      April 2, 2017 at 12:13 pm

      I’m really not sure, Cheryl. You can try it, but I would spray the muffin liners really well.

  • Angie

    January 22, 2017 at 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!

    1. Teresa

      January 22, 2017 at 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.

  • Angela

    January 14, 2017 at 5:32 pm

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

    1. Teresa

      January 15, 2017 at 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.

  • Kristen

    January 10, 2017 at 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.

    1. Teresa

      January 11, 2017 at 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.

      1. Lara

        January 16, 2017 at 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!

        1. Teresa

          January 17, 2017 at 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.

  • Becky

    December 23, 2016 at 9:26 am

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

    1. Teresa

      December 23, 2016 at 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.

  • Dusica Zivkovic

    December 3, 2016 at 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.

    1. Teresa

      December 4, 2016 at 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.

  • Anonymous

    November 15, 2016 at 4:44 pm

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

    1. Teresa

      November 15, 2016 at 8:02 pm

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

  • Holly

    November 8, 2016 at 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?

    1. Teresa

      November 8, 2016 at 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! 🙂

  • Danielle

    November 7, 2016 at 12:35 pm

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

    1. Teresa

      November 7, 2016 at 5:34 pm

      Yes, Danielle, I would do that. Enjoy.

  • Sara

    October 27, 2016 at 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!

    1. Teresa

      October 27, 2016 at 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.

  • Debbie

    October 13, 2016 at 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?

    1. Teresa

      October 13, 2016 at 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.

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  • DeeDee

    June 5, 2016 at 1:34 pm

    Can this recipe be modified to make mini muffins?

    1. Teresa

      June 5, 2016 at 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.

  • Rose

    April 6, 2016 at 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 🙂

    1. Teresa

      April 7, 2016 at 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.

      1. Brittany D McClellan

        May 10, 2016 at 1:20 pm

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

        1. Teresa

          May 10, 2016 at 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.

      2. Russ

        August 6, 2016 at 9:47 am

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

        1. Teresa

          August 6, 2016 at 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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