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!

Servings 24

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

INSTRUCTIONS

1. Preheat oven to 400°.
2. Spray 24 muffin tins with cooking spray.
3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
4. Divide mixture evenly between 24 muffin tins and press down.
5. Sprinkle each with parsley.
6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
8. Visit Breakfast Muffins @ cantstayoutofthekitchen.com for full instructions.

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