Ham and Cheese Breakfast Muffins
Ham and Cheese Breakfast Muffins are outrageously good! These scrumptious Breakfast Muffins are filled with ham, cheese, eggs, bell peppers and delicious seasonings in a hash brown potato crust. They're terrific for a grab and go breakfast since they reheat well. Great for weekend, company or holiday breakfasts too. Gluten free.
Equipment
- 2 12-tin regular muffin pans
- 2 large mixing bowls
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
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 sharp cheddar cheese shredded, divided use
- 16 oz. pkg. diced ham
- 9 large eggs divided use
- 1/2 cup red bell pepper diced
- 1/2 cup orange bell pepper diced
- 1/2 cup yellow bell pepper diced
- 1 tbsp. fresh parsley or 1 tsp. dried parsley
- 1 tbsp. fresh thyme or 1 tsp. dried thyme
- 1/2 cup half-and-half
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.
- Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
- Add remaining 1 cup cheese, remaining salt and pepper, ham, red, yellow and orange bell peppers, 1 tsp. fresh thyme, 1 tsp. fresh parsley and half-and-half.
- Stir to combine.
- Pour egg-ham mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper, thyme 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: 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.
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.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 116kcalCarbohydrates: 6gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 87mgSodium: 406mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 476IUVitamin C: 17mgCalcium: 86mgIron: 1mg
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