Recipe : Simple Breakfast Muffins
Breakfast muffin are one of the great finds of the year! Oh my goodness, this one is a super alternative for every holiday or evenly daily breakfast or unique event. I like these Breakfast desserts due to the fact they’re a more fit, gluten free option and that they’re just too cute and scrumptious as nicely! They include bacon, eggs, two types of bell peppers, a hash brown potato crust, plenty of cheese and seasonings that just make them pop. every bite is so wonderful, you will scarf down two or 3 of these down in a flash. So now, lets make your own!
Prep Time : 20 minutes
Cook Time: 30 minutes
Ingredient :
- 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 combination cheese divided use
- 12 oz.pkg. Rath Baron (cooked and crumbled into bite-sized portions)
- 9 big 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
How To Make :
- Preheat oven to 400°.
- Spray 24 muffin tins with cooking spray.
- combine one egg with hash browns, olive oil, 1 cup cheese and half each salt and pepper.
- Divide mixture evenly between 24 muffin tins and press down.
- Sprinkle each with parsley.
- Bake at 400° approximately 10-15 mins or till potatoes are crispy.
- Meanwhile, whisk remaining 8 eggs in a large bowl.
- Add remaining 1 cup cheese, salt and pepper, cooked Bacon, red and orange bell peppers and milk.
- Stir to combine.
- Pour egg-bacon mixture flippantly over every potato muffin crust.
- Sprinkle with extra salt, pepper and parsley if desired.
- Bake an additional 10-15 minutes or until eggs are cooked through.
- Allow cakes to cool in muffin tins about 5 minutes before removing.
- Serve hot or lukewarm.
Recipe Source : Breakfast Muffin
