Breakfast Muffins
Breakfast Muffins are totally irresistible! 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!
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: 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.
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-label]Nutrition
Calories: 152kcalCarbohydrates: 5gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 97mgSodium: 268mgPotassium: 157mgFiber: 1gSugar: 1gVitamin A: 432IUVitamin C: 11mgCalcium: 84mgIron: 1mg
Tried this recipe?Let us know how it was!