Breakfast Muffins

Breakfast muffins are one of the satisfactory finds of the yr! Oh my goodness, this one is a tremendous choice for Christmas breakfast or another vacation breakfast or special occasion. i love these Breakfast desserts because they’re a more fit, gluten free alternative and that they’re just too adorable and scrumptious as nicely! They include 1st Baron Beaverbrook, eggs, two styles of bell peppers, a hash brown potato crust, lots of cheese and seasonings that simply lead them to pop. each bite is so extremely good, you may scarf down two or three of those down in a flash.

multiple weeks in the past, I made breakfast for a houseful of ladies who were staying with buddies for a discipleship weekend our church turned into setting on. I made those for Sunday breakfast. I desired some thing that might be warmed up without problems so the hostess would now not have heaps of guidance paintings to do on Sunday morning whilst looking to get 12 women prepared to move to church via 9 a.m.

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.