Breakfast Muffins – Welcome to my kitchen, where today we’re going to explore a recipe that has become a part of our morning routine. Breakfast Muffins. These muffins are not your breakfast item; they’re a combination of crispy hash browns, savory bacon and fluffy eggs all packed into one mouthwatering bite. Just imagine starting your day with a muffin that perfectly blends potatoes, cheese, bacon and eggs. That’s what these Breakfast Muffins deliver!
The first time I made these Breakfast Muffins was, on a beautiful Sunday morning. I wanted to surprise my family with something different from our breakfast options. The smiles and joyful dances around the breakfast table after the bite said it all. My husband, who happens to be quite the food critic gave them his wholehearted approval and my little one couldn’t get enough of them. Since then they’ve been a favorite in our family.
What makes this Breakfast Muffins truly special?
Our Breakfast Muffins aren’t just delicious; they also offer versatility in how you can customize them and make them kid-friendly. Whether you’re planning a weekend brunch or need a solution for quick weekday mornings or even if you want to impress guests. These muffins are absolutely perfect, for any occasion! You have the flexibility to customize the recipe according to your preferences or dietary requirements. Feel free to experiment with types of cheese explore vegetable options or replace bacon with alternatives, like ham, sausage or vegetarian options. Additionally, these muffins are a hit with kids. Can make mornings more seamless and enjoyable, for the entire family. With these muffins, breakfast transforms into an experience that goes beyond a meal.
What You Need To Make This Breakfast Muffins Recipe?
Refrigerated Shredded Hash Browns: These humble heroes play a role in our breakfast muffins. They offer a perfectly shredable foundation of potatoes that turn crispy and provide a crunch with every bite.
Olive Oil: Just a drizzle of this ingredient can go a long way. It’s not just, for cooking; it adds an earthy flavor to the hash browns elevating their taste and making them extra special.
Sea Salt & Ground Black Pepper: These timeless seasonings are like friends – they bring out the flavors of the other ingredients, particularly the potatoes and eggs enhancing their deliciousness.
Fiesta Blend Cheese: Ah, the cheesiness! This blend melts into a gooey delight that adds a savory touch to our muffins. It’s like having a party in your mouth with every cheese pull.
Bacon: The crowned champion of breakfast meats! Its smoky and salty essence infuses our muffins with a richness that’s difficult to resist. Who could ever say no to bacon?
Extra Large Eggs: These eggs serve as the binding force that holds all the goodness, in our muffins. Their fluffy texture contributes to creating airy treats perfectly complementing the crispy potato base.
Red & Orange Bell Peppers: These vibrant vegetables not only provide a burst of color. Also brings a delightful subtly tangy taste that perfectly complements the savory bacon and cheese.
Parsley: Just a sprinkle of this herb gives a peppery flavor adding an elevated touch, to our simple breakfast muffin.
2% Milk or Cream: This ingredient is the key to achieving a texture in the egg mixture. It adds a hint of indulgence, to every bite making the muffins feel like a treat.
Steps To Make Breakfast Muffins:
Step 1: Start by preheating your oven to a temperature of 400°. Prepare your muffin tins by giving them a spray, with cooking spray.
Step 2: Let’s begin with the base. In a bowl combine one egg, hash browns, olive oil, half of the cheese and a pinch of salt and pepper. This mixture will give you a wonderfully crispy bottom layer.
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Step 3: Evenly distribute the potato mix into the muffin tins. Gently press them down to create a base. Sprinkle some parsley on each one for a burst of flavor.
Step 4: Place the muffin tins in the oven and bake for 10 to 15 minutes until they turn brown and crispy.
Step 5: While those are baking let’s cook the bacon. Fry it in a skillet until it becomes perfectly crispy. Once done allow it to drain on a paper towel before crumbling it up.
Step 6: Now take a mixing bowl. Whisk together the remaining eggs. Add in the rest of the cheese remaining salt and pepper cooked bacon diced bell peppers and milk. Give everything a stir.
Step 7: Once your bases are ready, from baking pour this egg bacon mixture over each one to fill them up. Feel free to sprinkle some seasoning on the top if you prefer.
Step 8: Pop these creations back, in the oven for 10 to 15 minutes. The goal is to have the eggs perfectly cooked.
Step 9: Allow them to cool slightly in the baking tins before serving. They taste amazing when served hot or even, at room temperature.
Tip:
For the crispy hash base here’s a little trick; once you’ve mixed your hash browns, with the egg, olive oil and cheese take an additional step to remove any excess moisture from the potatoes before pressing them into the muffin tins. You can do this by placing the mixture in a kitchen towel and gently squeezing out any water. This guarantees that your hash browns will turn out crisp in the oven providing a crunchy foundation for the delightful toppings. It’s a impactful technique that elevates your breakfast muffins from good, to irresistible!
Frequently Asked Questions:
Can I make these ahead of time?
Yes, you have the option to make these muffins ahead of time. Once they’re baked allow them to cool and store them in the refrigerator, for up to three days. When you’re ready to enjoy them simply reheat them in the microwave.
How can I make them low-carb?
If you’re looking for a low-carb version you can substitute the hash browns, with grated zucchini or cauliflower. This modification will help reduce the carbohydrate content while still maintaining their deliciousness.
Can I customize the ingredients?
Absolutely! Feel free to customize the type of cheese, meat or vegetables used in these muffins according to your preferences. Each muffin can be uniquely tailored to suit tastes.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Breakfast Muffins
Ingredients
- 20 ounces bag refrigerated Simply Potatoes shredded hash browns
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 c Fiesta blend cheese divided use
- 12 ounces package bacon cooked and crumbled into bite-sized pieces
- 9 extra-large eggs divided use
- 1/2 c red bell pepper diced
- 1/2 c orange bell pepper diced
- 1 tablespoon parsley
- 1/2 c 2% milk or cream
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare 24 muffin tins by spraying them with cooking spray.
- In a bowl combine one egg, the hash browns, olive oil, half of the cheese and half of both the salt and pepper. Mix well.
- Evenly distribute the hash mixture into the muffin tins pressing it down to create a base.
- Sprinkle parsley on top of each muffin tin.
- Place, in the oven. Bake for 10 to 15 minutes until the hash browns turn crispy.
- Meanwhile, cook the bacon in a skillet until it becomes crisp. Once done crumble it into pieces.
- In a bowl whisk together the remaining 8 eggs. Add in the rest of the cheese, salt, pepper, cooked bacon bits, diced bell peppers and milk. Stir everything together until well combined.
- Carefully pour this egg mixture over each hash base in every muffin tin.
- For a touch of flavor if desired sprinkle a bit salt, pepper and parsley on top.
- Return to the oven. Bake for another 10 to 15 minutes or until the eggs are fully set and cooked through.
- Allow the muffins to cool inside their tins for around 5 minutes before serving. Enjoy them while they're still warm or, at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
