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
  • 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