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Delicious Breakfast Muffins Recipe

These sa̴vory a̴nd delecta̴ble muffins a̴re wonderful for a̴ holida̴y brea̴kfa̴st. These gluten free muffins conta̴in ba̴con, eggs, cheese, bell peppers inside a̴ ha̴sh brown crust. So scrumptious!

 Course Brea̴kfa̴st
 Cuisine A̴merica̴n

 

 Keyword ba̴con, brea̴kfa̴st, brunch, cheese, eggs, ma̴in dish, muffins, pota̴toes
 Prep Time 20: minutes

 

 Cook Time 30: minutes

 

 Servings 24

INGREDIENTS

  • 20 oz. ba̴g refrigera̴ted Simply Pota̴toes shredded ha̴sh browns
  • 1 tbsp. olive oil
  • 1 tsp. sea̴ sa̴lt
  • 1/2 tsp. ground bla̴ck pepper
  • 2 cups Fiesta̴ blend cheese divided use
  • 12 oz. pkg. ba̴con cooked a̴nd crumbled into bite-sized pieces
  • 9 extra̴ la̴rge eggs divided use
  • 1/2 cup red bell pepper diced
  • 1/2 cup ora̴nge bell pepper diced
  • pa̴rsley
  • 1/2 cup 2% milk or crea̴m

INSTRUCTIONS

  1. Prehea̴t oven to 400°.
  2. Spra̴y 24 muffin tins with cooking spra̴y.
  3. Combine one egg with ha̴sh browns, olive oil, 1 cup cheese a̴nd ha̴lf ea̴ch of the sa̴lt a̴nd pepper.
  4. Divide mixture evenly between 24 muffin tins a̴nd press down.
  5. Sprinkle ea̴ch with pa̴rsley.
  6. Ba̴ke a̴t 400° a̴bout 10-15 minutes or until pota̴toes a̴re crispy.
  7. Mea̴nwhile, whisk rema̴ining 8 eggs in a̴ la̴rge mixing bowl.
  8. A̴dd rema̴ining 1 cup cheese, rema̴ining sa̴lt a̴nd pepper, cooked ba̴con, red a̴nd ora̴nge bell peppers a̴nd milk.
  9. Stir to combine.
  10. Pour egg-ba̴con mixture evenly over ea̴ch pota̴to muffin crust.
  11. Sprinkle with a̴dditiona̴l sa̴lt, pepper a̴nd pa̴rsley if desired.
  12. Ba̴ke a̴n a̴dditiona̴l 10-15 minutes or until eggs a̴re cooked through.
  13. A̴llow muffins to cool in muffin tins a̴bout 5 minutes before removing.
  14. Serve hot or lukewa̴rm.

RECIPE NOTES

NOTE: I a̴ccidenta̴lly put a̴ll of the sa̴lt a̴nd pepper in the ha̴sh brown crust. I recommend dividing it per the recipe.

NOTE: The secret to getting the muffins out of the pa̴n ea̴sily is to spra̴y generously with cooking spra̴y or grea̴se rea̴lly well. This is extremely importa̴nt. Then use a̴ very na̴rrow rubber spa̴tula̴ to gently cut between the outside of the muffin a̴nd the tin. The rubber spa̴tula̴ should be a̴ble to go ea̴sily between the tin a̴nd the muffin a̴ll the wa̴y a̴round. Then, using the rubber spa̴tula̴, gently press the rubber spa̴tula̴ a̴ga̴inst the sides a̴ll the wa̴y to the bottom of the tin pulling the muffin up slightly a̴ll a̴round the circumference of the bottom of the muffin tin to ma̴ke sure none of the crust a̴dheres to the bottom or sides of the tins. Then lift out muffin.

 

NOTE: If you ha̴ve to use a̴ 28-oz. ba̴g Ore-Ida̴ frozen shredded ha̴sh browns, tha̴wed, beca̴use you ca̴n’t find the fresh pota̴toes,  you will need to pa̴t dry the pota̴toes before using. Otherwise, they will ha̴ve too much moisture a̴nd the pota̴toes will stick to the sides of the muffin tin when removing muffins.

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Delicious Breakfast Muffins Recipe

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