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.
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
- 1 narrow rubber spatula
Ingredients
- 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
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, 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.
Notes
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.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 106kcalCarbohydrates: 6gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 89mgSodium: 180mgPotassium: 178mgFiber: 1gSugar: 1gVitamin A: 505IUVitamin C: 17mgCalcium: 89mgIron: 1mg
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