Breakfast Muffins

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.    …………………………………………..

8.    ………………………………………………………….

Full instructions: Click here