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.
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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 are so delectable.
These make a great breakfast for buffets, special occasion breakfasts, or for the holidays like Christmas or Thanksgiving.
Breakfast Muffins are so scrumptious that I could eat four or five of them at once!
Here’s what I did.
I used these ingredients plus red and orange bell peppers and parsley.
For the hashbrown crust, mix hash brown potatoes, egg, half the salt and the pepper, olive oil and 1 cup of cheese.
Stir to combine.
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.
In a mixing bowl, whisk eggs.
To eggs, add remaining cheese, cooked bacon pieces, remaining half of the salt and pepper, red and orange bell pepper and milk or cream.
Stir to combine.
Pour egg mixture evenly into each hash brown crust. Sprinkle each egg with additional parsley, salt and pepper.
Bake at 400 an additional 10-15 minutes or until eggs are cooked thoroughly.
Serve Breakfast Muffins with your favorite sides.
I served Breakfast Muffins with Raspberry Lemon Streusel Muffins.
These muffins are so festive and beautiful. So great for the holidays.
Here’s the recipe.
BREAKFAST MUFFINS
(Recipe inspired from Play, Party, Pin)
Breakfast Muffins
Equipment
- 2 12-tin regular muffin tins
- muffin liners if desired
- 1 large mixing bowl
- 1 skillet to fry bacon
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 medium mixing bowl
Ingredients
- 20 oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 cups Fiesta blend cheese divided use
- 12 oz. pkg. bacon cooked and crumbled into bite-sized pieces
- 9 extra large eggs divided use
- 1/2 cup red bell pepper diced
- 1/2 cup orange bell pepper diced
- 1 tbsp.. parsley
- 1/2 cup 2% milk or cream
Instructions
- Preheat oven to 400°.
- Spray 24 muffin tins with cooking spray.
- Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
- Divide mixture evenly between 24 muffin tins and press down.
- Sprinkle each with parsley.
- Bake at 400° about 10-15 minutes or until potatoes are crispy.
- Fry bacon in skillet until crisp but not scorched.
- Transfer bacon to paper towel-lined plate to drain; crumble into bite sized pieces.
- Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
- Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
- Stir to combine.
- Pour egg-bacon mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper and parsley if desired.
- Bake an additional 10-15 minutes or until eggs are cooked through.
- Allow muffins to cool in muffin tins about 5 minutes before removing.
- Serve hot or lukewarm.
Notes
NOTE: You can also line the muffin tins with paper liners. Be sure to spray the tin before adding the liner, as well as spraying the liners with cooking spray before using.
Recipe adapted from Play, Party, Pin.
© Can’t Stay Out of the Kitchen
Nutrition
- 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
- Preheat oven to 400°.
- Spray 24 muffin tins with cooking spray.
- Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
- Divide mixture evenly between 24 muffin tins and press down.
- Sprinkle each with parsley.
- Bake at 400° about 10-15 minutes or until potatoes are crispy.
- Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
- Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
- Stir to combine.
- Pour egg-bacon mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper and parsley if desired.
- Bake an additional 10-15 minutes or until eggs are cooked through.
- Allow muffins to cool in muffin tins about 5 minutes before removing.
- Serve hot or lukewarm.
Add Breakfast Muffins to your next country breakfast menu.
These muffins are gluten free and a much healthier option than many.
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
Ham and Cheese Breakfast Muffins
Spinach Artichoke Breakfast Muffins
Tomato Mushroom Breakfast Muffins
Sausage and Cheese Breakfast Muffins
Breakfast Muffins
Equipment
- 2 12-tin regular muffin tins
- muffin liners if desired
- 1 large mixing bowl
- 1 skillet to fry bacon
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 medium mixing bowl
Ingredients
- 20 oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2 cups Fiesta blend cheese divided use
- 12 oz. pkg. bacon cooked and crumbled into bite-sized pieces
- 9 extra large eggs divided use
- 1/2 cup red bell pepper diced
- 1/2 cup orange bell pepper diced
- 1 tbsp.. parsley
- 1/2 cup 2% milk or cream
Instructions
- Preheat oven to 400°.
- Spray 24 muffin tins with cooking spray.
- Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
- Divide mixture evenly between 24 muffin tins and press down.
- Sprinkle each with parsley.
- Bake at 400° about 10-15 minutes or until potatoes are crispy.
- Fry bacon in skillet until crisp but not scorched.
- Transfer bacon to paper towel-lined plate to drain; crumble into bite sized pieces.
- Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
- Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
- Stir to combine.
- Pour egg-bacon mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper and parsley if desired.
- Bake an additional 10-15 minutes or until eggs are cooked through.
- Allow muffins to cool in muffin tins about 5 minutes before removing.
- Serve hot or lukewarm.
168 Comments
Carmen
August 22, 2023 at 10:16 am
Was thinking of making these to take camping. Think I could reheat over the camp fire, maybe in a cast iron skillet?
Teresa Ambra
August 23, 2023 at 10:26 am
Yes, I think these can be reheated but be careful not to burn them by getting too hot.
Janet
May 25, 2023 at 7:07 am
I have most tried this recipe yet. Do you think using min muffin tins would work or should I stick to regular size?
Teresa Ambra
May 25, 2023 at 10:19 am
Hi Janet. Mini Muffins may work, but I think it would be difficult than using regular muffin size. Also the cooking time will be way off and would have to be adjusted.
Janet
May 25, 2023 at 4:28 pm
Thank you.
Teresa Ambra
May 26, 2023 at 4:25 pm
You’re welcome.
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Miss Joan
March 20, 2023 at 8:14 am
I just made 6 muffins, so I down-sized this recipe by using 2 large eggs and 1/4 cup egg whites. I sprayed oil in the tins and put 2 smashed tater tots on bottom of each muffin tin. I mixed the egg & egg whites in a small blender; then put that in small bowl and added cooked bacon, orange bell pepper, shredded cheese and onion. (If I had spinach, I would have used that.) I cooked them it at 350 for about 17 minutes (give or take a few) as I don’t like my eggs browned or burned and they came out perfectly. You can put anything in these as you would an omelet. I think a nice Hollandaise sauce or something would be good with it too.
Teresa Ambra
March 20, 2023 at 3:28 pm
Hi Joan. I love the idea of Hollandaise sauce! I had never thought about using tater tots either. Great ideas. Thanks for sharing.
Rene’
March 4, 2023 at 7:18 am
Made this morning and pretty yummy. Only change was no red pepper so doubled the yellow. Hoping I can freeze some as this makes a lot. Any suggestions?
Teresa Ambra
March 4, 2023 at 3:55 pm
Yes, Rene, you can freeze them. I would put them in individual zip lock bags to freeze. Microwave to reheat. They will also stay fresh in the refrigerator at least a week.
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Sandra Webb
January 21, 2023 at 2:24 pm
Absolutely delicious. I added 1/2 cup each of mushrooms and red onions and substituted 1/2 cup of diced ham instead of bacon. I also used an additional egg with a little milk. I froze some of them for later.
Teresa
January 23, 2023 at 6:53 am
So glad you liked them Sandra. I also have a Ham version, a butternut squash version, a tomato mushroom version and a spinach artichoke version on my blog. You may want to check them out too.
Midge
February 9, 2023 at 7:38 am
Why more egg and milk was it too dry? How long will they last in freezer?
Teresa Ambra
February 9, 2023 at 7:50 am
Hi Midge, I don’t think this recipe is too dry unless you overcook it. These will last a few months in the freezer.
Sonya
November 25, 2022 at 1:44 pm
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Teresa
November 26, 2022 at 7:36 am
Hi Sonya, thank you for letting me know how much you enjoyed the muffins. I also have made these varieties if you want a change of pace. Check them out on the search bar. Ham and Cheese Breakfast Muffins, Butternut squash Breakfast Muffins, Spinach Artichoke Breakfast Muffins and Tomato Mushroom Breakfast Muffins. All are delightful!
OMHBG
November 13, 2022 at 2:36 pm
Thanks so much , i love it
Teresa
November 14, 2022 at 8:19 am
Yes, they are terrific!
Annie
May 1, 2022 at 10:29 am
I have made these many times and they are so delicious. I mix up what veggies I use and am never disappointed. My only complaint is my husband and kids eat them all right away! Thanks for the recipe.
Teresa
May 2, 2022 at 7:25 am
Hi Annie, I’m so happy that your family devour these delicious breakfast muffins! They really are wonderful for regular or company breakfasts.
Danielle
April 21, 2022 at 1:32 am
Can anyone tell me did they try making this in a silicone pan?
Teresa
April 21, 2022 at 3:02 am
Hi, Danielle, I have not made this in a silicone pan. You can probably use paper liners that you spray with cooking spray.
Angela
February 1, 2022 at 9:53 pm
Just looking for new breakfast ideas!
Teresa
February 3, 2022 at 3:32 am
These are great!
Madeleine Thiessen
January 1, 2022 at 2:43 pm
Can I just shred my own potatoes for the base?
Teresa
January 3, 2022 at 7:32 am
Yes, Madeleine if you desire to do so.
cookie clicker
December 13, 2021 at 9:53 am
This is one of the best!
Teresa
December 15, 2021 at 8:31 am
Yes it is!
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Amanda allen
March 1, 2022 at 6:39 pm
Can you make these the night before and cook them in the morning?
Teresa
March 3, 2022 at 7:37 am
Hi Amanda. Yes, you can probably do that. You can also cook them and then reheat in the microwave.
Can you freeze them and reheat?
July 1, 2022 at 12:13 pm
Can you freeze them?
Teresa
July 4, 2022 at 8:12 am
Absolutely. Then just pull them out of the microwave and reheat when you want to eat one.
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Rosa
May 6, 2021 at 1:29 pm
Do you think water can be substituted for the milk? I am a Weight Watchers lifetime member, would like to modify the recipe to make it less points.
Teresa
May 10, 2021 at 6:50 am
Hi, Rosa. I don’t think you would have a good experience doing that. Perhaps skim milk but nothing less.
teresa
September 11, 2021 at 4:51 pm
just wondering i can freeze these and reheat later
Teresa
September 13, 2021 at 5:48 am
Yes you can.
Millie
March 6, 2022 at 12:27 pm
Hi Teresa, I just finished making the Breakfast Muffins and I gotta tell you these are so delicious. Thank you for sharing this great recipe with us. Only things I did differently were: I used bacon bits, like 2 ounces and not a lot of the salt (we are on a low sodium watch), and oat milk. Also, just as an FYI, when filling the cups with egg mixture I used my 1/4 cup and I was short on 6. So next time I’ll use less than the 1/4 cup. I beat 5 more eggs with ham and filled in the rest. All is good. I recommend these to anyone and will make again. Enjoy! :-).
Teresa
March 7, 2022 at 7:47 am
Hi, Millie. So glad you enjoyed the breakfast muffins. I have about 5 or 6 varieties so you may enjoy the other versions too!
Mary
November 16, 2021 at 8:08 am
In the book of Leviticus, Chapter 11, v.7, it is recorded that God declares the pig to be unclean for believers.
Then, in verse 8, God says: ‘ You must not eat their meat or touch their carcasses; they are unclean for you’.
This command is repeated in Deuteronomy 14; 7-8.
Then, in Isaiah 65:2-4, and 66:17, God issues a stern warning against those who eat pork.
St. Paul’s Misunderstanding
Some people are aware of this prohibition from God, but they say that they can eat pork because St. Paul said that all food is clean in his letter to the Romans 14:20.
St. Paul said this because he believed (as he wrote in his letter to the Ephesians 2:14-15) that Jesus had abolished the Law with all its commandments and regulations.
He seems, however, to have misunderstood what he heard from Jesus. In the Gospel According to Matthew 5:17-20,
Jesus is reported to have said quite the contrary, as follows:
‘ Do not think that I have come to abolish the law…’ Jesus then went on in that passage (in verse 19) to denounce anyone who would break the smallest commandment and teach others likewise.
He also praised his true followers who will practice and teach even the smallest commandments. One of the commandments, as we have seen, is to stay away from pork.
This is why the true followers of Jesus, holding on to his teachings, did not let unclean food such as pork enter their mouths, so that Peter, the chief disciple, can say:
’ I have never eaten anything impure or unclean’ (Acts of the Apostles, ch.10, v.14).
Five chapters later in the Acts of the Apostles, 15:29, we find that the original disciples still differentiate between clean and unclean foods and this time Paul is in agreement with them.
Six chapters later, in ch.21, v.25, their decision to impose food regulations on believers is mentioned without regret, and this time Paul is challenged to prove that he is in agreement with them;
and he demonstrated his full agreement with them.
What remains then, is that Jesus, upheld the prohibition against pork.
His disciples also upheld it, and so must all his followers.
Teresa
November 16, 2021 at 1:39 pm
Hi Mary,
Thank you for your essay on eating pork. Let me refer you to 1 Timothy 4:1-5 and where I stand on the subject — I draw you particularly to verses 4 and 5:
“The Spirit clearly says that in later times some will abandon the faith and follow deceiving spirits and things taught by demons. Such teachings come through hypocritical liars, whose consciences have been seared as with a hot iron. They forbid people to marry and order them to abstain from certain foods, which God created to be received with thanksgiving by those who believe and who know the truth. For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the word of God and prayer.”
To quote scripture: Everything God created is good and nothing is to be rejected – it is sanctified by the word of God and prayer.
P.S. To say that the Apostle Paul had a “misunderstanding of scripture” is a very slippery slope. God declares that his scriptures are divinely inspired by the Holy Spirit (2 Peter 1:20-21) and God breathed (2 Timothy 3:16-17). So Paul didn’t have any misunderstanding. He wrote exactly what God wanted him to write.
Have a great week.
Mike
February 5, 2022 at 4:52 pm
Don’t forget that this was before God shared refrigeration with his people. So for the times, it was probably right.
Teresa
February 7, 2022 at 8:16 am
Thanks for sharing.
Lulu
December 18, 2021 at 6:05 am
Oh for God’s sake, Holy Mary…
If you don’t want to eat pork, then don’t. Keep it to yourself. Sounds like you should stay out of the kitchen.
Teresa
December 20, 2021 at 7:14 am
Thanks for sharing.
Maggi
December 21, 2021 at 8:27 pm
Mary, this is a recipe. Shared to people looking for a healthy, quick and tasty breakfast. Why do you have to make it about your religious belief? You are a part of the problem for people when it comes to bringing them to the Lord. I hope your heart experiences change and you learn to accept people where they’re at instead of turning them away.
Teresa
December 24, 2021 at 12:44 pm
Thanks for sharing, Maggi.
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Connie
February 6, 2021 at 9:56 am
I made these and they are delicious. I did not have a hard time getting them out of the muffin tins because I did what you recommended. My husband also thought are were great. I will be making again. Thanks for sharing!
Teresa
February 8, 2021 at 6:28 am
Hi, Connie. So glad you enjoyed the recipe. I have these in several flavors, all of which are delicious. 🙂
Dawn Gulley
February 5, 2021 at 2:17 pm
Can these breakfast muffins be frozen?
Teresa
February 8, 2021 at 6:27 am
Hi, Dawn. Absolutely. Then just microwave a few seconds before serving.
Tanya
December 20, 2020 at 5:14 pm
I made these and really enjoyed them. I put them into paper muffin cups, and the muffins come out easily! Less for clean up. Tasty and nummy. Thank you for this recipe.
Teresa
December 21, 2020 at 7:13 am
Hi, Tanya. So glad you enjoyed the recipe. That’s probably the best way to make these for easier clean up. Thanks for sharing.
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Kay
November 6, 2020 at 2:47 pm
how would you substitute the hash browns for a keto version?
Thanks
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!
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.
Teresa
August 6, 2020 at 7:30 am
Hi, Calon, Thanks for sharing.
wayne.fletcher@sbcglobal.netLi
October 3, 2020 at 12:36 pm
like your version better than mine.
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
Teresa
March 16, 2020 at 9:51 am
Yes it is!
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Onthego Mom
July 4, 2021 at 3:56 pm
I use muffin tins alot and would like any other ideas of things to make
Teresa
July 5, 2021 at 8:00 am
There are lots of things you can make in muffin tins like meatloaf and almost any kind of casserole recipe.
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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?
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….
Anonymous
October 25, 2018 at 8:24 am
Thank you Teresa! I’m trying it this morning!
Teresa
October 26, 2018 at 3:41 pm
Hope you enjoy them!
Anonymous
August 23, 2019 at 5:33 pm
I absolutely love 💘it!!!
There is the picture of mine!
Love YOU girl! Thanks for shearing..
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..
Barbara
August 23, 2019 at 5:38 pm
Don’t know how to send you a picture of my cakes!
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!
Deb
December 22, 2020 at 8:41 am
Can you freeze this?
Teresa
December 24, 2020 at 5:13 am
Hi, Deb. Yes, you can freeze these. Then pull them out and microwave before serving.
Dev
October 19, 2018 at 4:35 pm
Would it be ok to use another brand of hash browns?
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?
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.
Teresa
July 16, 2018 at 5:47 am
Hi, Barbara. Hope you enjoy them. Have a great week.
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.
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..
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!
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?
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!!
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
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.
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.
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.
Teresa
March 4, 2019 at 7:36 am
Hi, Susan. They are supposed to be put in regular sized muffin pans.
Jerri
March 23, 2022 at 8:36 am
These sound so good. I’m going to make and freeze and take camping. That way I can relax and enjoy my mornings with Mother Nature and not have to be cooking.
Teresa
March 24, 2022 at 3:21 am
Sounds great, Jerri.
Thomas
October 22, 2017 at 9:05 am
Great post! Have nice day ! 🙂 ymgrn
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?
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!
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.
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?
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!
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.
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?
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!
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?
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.
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.
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!
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?
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.
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!
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?
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?
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!
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?
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?
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 🙂
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.
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
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.
Russ
August 6, 2016 at 9:47 am
Can these be frozen? How would you heat them up after freezing
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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