Tomato Mushroom Breakfast Muffins
Gluten Free Living – 2017
Tomato Mushroom Breakfast Muffins are soooooo scrumptious. They’re perfect for company breakfasts, but also a great recipe to make up on weekends and pop in the microwave to reheat for breakfast(s) during the week. These vegetarian muffins are filled with grape tomatoes, mushrooms and bell peppers in a cheesy egg custard in hash brown potato crusts. The muffins are seasoned simply with parsley, thyme and chives, but they taste heavenly.
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Many of you know how much I love Breakfast Muffins. While my original recipe contains bacon, I’ve also made them with ham, butternut squash, and spinach and artichokes. While I enjoy the options made with meat, I happen to love my three vegetarian versions. All three are gluten free and clean eating.
One of the things I chose to do with these muffins is to use canned mushrooms rather than fresh. Normally, I would almost always suggest fresh anything. But I wasn’t sure if the fresh mushrooms would cook up as well in the time allotted, so I chose to use canned mushrooms instead. I think it ended up being a wise choice.
I hosted a bridal shower in my home earlier this month featuring a batch of these breakfast muffins along with Spinach Artichoke Mushrooms. I also made Oreo Truffles, Pumpkin Muffins and three of my favorite cakes, Red Velvet, Italian Creme and Carrot. Several friends brought lots of other brunch-type goodies so we had a great buffet breakfast. Everything was mouthwatering.
Another thing you need to know about this recipe is that you need to grease or oil the tins with plenty of oil, butter or shortening. Then you pry them out of the pan with the smallest rubber spatula you can find. Try to find a spatula no larger than an inch in width. Also, I don’t recommend using coconut oil, because the potatoes will stick too much to the muffin tins.
Tomato Mushroom Breakfast Muffins are fantastic. If you’re looking for a superb choice for holiday breakfasts, these muffins should rise to the top of your list.
Tomato Mushroom Breakfast Muffins are terrific.
These vegetarian muffins are perfect for holiday breakfasts.
These healthy clean-eating muffins are gluten free.
These lovely muffins are filled with grape tomatoes, mushrooms and bell peppers.
Here’s what I did.
I used these ingredients. I normally use Simply Potatoes which are fresh hash browns found in the produce section of the store. Since I couldn’t find them this time, I used thawed, frozen hash browns. Pat them dry before using.
Place potatoes in a mixing bowl. Add part of the cheddar cheese, an egg, part of the salt, pepper and olive oil.
Stir ingredients to combine.
Grease muffin tins very generously with butter, olive oil or shortening. Divide potato mixture between 24 different muffin tins.
Sprinkle each potato nest with parsley.
Bake at 400 degrees about 15-20 minutes or until potatoes are lightly browned and crispy.
Meanwhile, combine remaining eggs in a mixing bowl and whisk.
Add bell peppers, mushrooms, tomatoes, remaining cheddar cheese, remaining salt, pepper, parsley, thyme and half-and-half.
Stir to combine.
Divide tomato mushroom mixture evenly between the 24 muffin tins. Sprinkle each muffin with additional salt, pepper, thyme, parsley, and freshly snipped chives.
Bake at 400 degrees 15-20 more minutes or until muffins test done. Mine took a little over 20 minutes to cook thoroughly.
Tomato Mushroom Muffins are some of the tastiest breakfast muffins ever.
These muffins are great to make up on weekends, and then you’ll have them for breakfasts throughout the week.
Tomato Mushroom Breakfast Muffins are succulent and mouthwatering.
These Breakfast Muffins reheat easily and can easily be frozen until ready for use.
Here’s the recipe.
TOMATO MUSHROOM BREAKFAST MUFFINS
(My own concoction)
Tomato Mushroom Breakfast Muffins
Tomato Mushroom Breakfast Muffins bake up into one of the best breakfast meals ever! These amazing vegetarian breakfast muffins have grape tomatoes, mushrooms and bell peppers in an eggy, cheesy custard. They’re baked in hash brown potato nests for taste and stability. Perfect for a holiday breakfast. These Breakfast Muffins can easily be frozen and reheated for later use. Healthy, gluten free, vegetarian.
- 12-tin regular muffin pans
- large mixing bowls
- wooden spoon
- whisk
- measuring cups
- measuring spoons
- sharp knife
- narrow rubber spatula
- 20 oz. bag Simply Potatoes, fresh hash browns ((see note) )
- 1 tbsp. olive oil
- 1 tsp. sea salt (divided use)
- 1/2 tsp. ground black pepper (divided use)
- 2 cups sharp cheddar cheese (shredded, divided use)
- 1 cup grape tomatoes (quartered)
- 8 oz. can mushrooms (sliced and drained)
- 9 extra large eggs (divided use (large eggs will also work))
- 1/2 cup red bell pepper (diced)
- 1/2 cup orange bell pepper (diced)
- 1/2 cup yellow bell pepper (or green bell pepper, diced)
- dried parsley (as needed)
- dried thyme (as needed)
- 1/2 cup half-and-half
- 1-2 tbsp. fresh, snipped chives
- 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, mushrooms, tomatoes, red, yellow and orange bell peppers, ½ tsp. thyme, 1 tsp. parsley and half-and-half.
- Stir to combine.
- Pour egg mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper, thyme, parsley and freshly snipped chives, 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 gently removing from tins.
- Serve hot or lukewarm.
NOTE: These breakfast muffins can also be frozen and reheated for individual use. Microwave until done.
NOTE: My oven took an additional 21 minutes until the eggs were cooked.
NOTE: The secret to getting the muffins out of the pan easily is to grease tins really well with either olive oil, butter or shortening. 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: I do not recommend using coconut oil to grease the muffin tins.
NOTE: I had to use a 28-oz. bag Ore-Ida frozen shredded hash browns, thawed, because I couldn’t find the fresh potatoes, but if you have to make this substitution, 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.
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Tomato Mushroom Breakfast Muffins make marvelous brunch treats whenever you want to put on a large country-style breakfast.
I loved these cheesy egg treats.
Give Tomato Mushroom Breakfast Muffins a try the next time you’re having company for breakfast.
Tomato Mushroom Breakfast Muffins are healthy as well as being delicious!
You may also enjoy these delicious recipes!
Spinach Artichoke Breakfast Muffins
Butternut Squash Breakfast Muffins
Ham and Cheese Breakfast Muffins
Sausage and Cheese Breakfast Muffins
Tomato Mushroom Breakfast Muffins
Tomato Mushroom Breakfast Muffins bake up into one of the best breakfast meals ever! These amazing vegetarian breakfast muffins have grape tomatoes, mushrooms and bell peppers in an eggy, cheesy custard. They’re baked in hash brown potato nests for taste and stability. Perfect for a holiday breakfast. These Breakfast Muffins can easily be frozen and reheated for later use. Healthy, gluten free, vegetarian.
- 12-tin regular muffin pans
- large mixing bowls
- wooden spoon
- whisk
- measuring cups
- measuring spoons
- sharp knife
- narrow rubber spatula
- 20 oz. bag Simply Potatoes, fresh hash browns ((see note) )
- 1 tbsp. olive oil
- 1 tsp. sea salt (divided use)
- 1/2 tsp. ground black pepper (divided use)
- 2 cups sharp cheddar cheese (shredded, divided use)
- 1 cup grape tomatoes (quartered)
- 8 oz. can mushrooms (sliced and drained)
- 9 extra large eggs (divided use (large eggs will also work))
- 1/2 cup red bell pepper (diced)
- 1/2 cup orange bell pepper (diced)
- 1/2 cup yellow bell pepper (or green bell pepper, diced)
- dried parsley (as needed)
- dried thyme (as needed)
- 1/2 cup half-and-half
- 1-2 tbsp. fresh, snipped chives
- 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, mushrooms, tomatoes, red, yellow and orange bell peppers, ½ tsp. thyme, 1 tsp. parsley and half-and-half.
- Stir to combine.
- Pour egg mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper, thyme, parsley and freshly snipped chives, 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 gently removing from tins.
- Serve hot or lukewarm.
NOTE: These breakfast muffins can also be frozen and reheated for individual use. Microwave until done.
NOTE: My oven took an additional 21 minutes until the eggs were cooked.
NOTE: The secret to getting the muffins out of the pan easily is to grease tins really well with either olive oil, butter or shortening. 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: I do not recommend using coconut oil to grease the muffin tins.
NOTE: I had to use a 28-oz. bag Ore-Ida frozen shredded hash browns, thawed, because I couldn’t find the fresh potatoes, but if you have to make this substitution, 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.