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!
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.
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.
© Can’t Stay Out of the Kitchen