BREAKFAST MUFFINS RECIPE
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!
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. Rath 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
- parsley
- 1/2 cup 2% milk or cream
- 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, 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.
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