Breakfast Muffins
Breakfast Muffins are one of the best finds of the year! Oh my goodness, this one is a superb option for Christmas breakfast or any other holiday breakfast or special occasion. I love these Breakfast Muffins because they’re a healthier, gluten free option and they’re just too cute and scrumptious as well! They contain bacon, eggs, two kinds of bell peppers, a hash brown potato crust, lots of cheese and seasonings that just make them pop. Every bite is so wonderful, you will scarf down two or three of these down in a flash.
A couple of weeks ago, I made breakfast for a houseful of girls who were staying with friends for a discipleship weekend our church was putting on. I made these for Sunday breakfast. I wanted something that could be warmed up easily so the hostess would not have tons of preparation work to do on Sunday morning while trying to get 12 girls ready to transport to church by 9 a.m.
I served these muffins along with Raspberry Lemon Streusel Muffins, but they also warmed up the leftover Sausage Gravy and Biscuits from the day before along with the leftover Pecan Cranberry Muffins. They were such a big hit. Plus, since Debra, the hostess, has Celiac Disease she was able to enjoy a gluten free breakfast.
Listen guys, these muffins are a must try! They will make a spectacular addition to your holiday menu. If you want a bacon and egg breakfast, make up a batch of Breakfast Muffins and watch them disappear.
Breakfast Muffins
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
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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, 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.
RECIPE NOTES
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.
NOTE: 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.
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