Breakfast Muffins
Indulge, in an adventure with these Breakfast Muffins, where every bite offers a symphony of flavors and textures. Picture starting your day with the satisfying crunch of hash browns followed by the luxurious embrace of melted Fiesta blend cheese and the comforting smokiness of bacon all perfectly balanced with the light and airy tenderness of eggs. Each muffin serves as a feast adorned with the sweetness of red and orange bell peppers and a touch of parsley for that refreshing herbal kick. These muffins are more than a meal; they're a tribute to breakfast itself bringing together morning flavors in one convenient and irresistible package. Whether you're, on the go or enjoying a brunch they promise to elevate your breakfast experience to something extraordinary.
24 Servings
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
To make these Breakfast Muffins gluten-free the main focus should be, on the hash browns. Store-bought shredded hash browns often contain flour or preservatives that aren't suitable, for those avoiding gluten. To tackle this you have two options;. Search for a brand explicitly labeled as gluten-free or take it a step further and prepare your shredded potatoes at home. It's actually quite simple. Guarantees that you're using unadulterated potatoes. Just wash, peel and grate your potatoes before following the rest of the recipe as instructed.