BREAKFAST MUFFINS

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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

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. Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
9. Stir to combine.
10. Pour egg-bacon mixture evenly over each potato muffin crust.
11. Sprinkle with additional salt, pepper and parsley if desired.
12. Bake an additional 10-15 minutes or until eggs are cooked through.
13. Allow muffins to cool in muffin tins about 5 minutes before removing.
14. Serve hot or lukewarm

     

    Source>>BREAKFAST MUFFINS@cantstayoutofthekitchen