A couple of weeks ago, I made breakfast for a houseful of girls who were staying with friends for a discipleship weekend our church was putting on. I made these for Sunday breakfast. I wanted something that could be warmed up easily so the hostess would not have tons of preparation work to do on Sunday morning while trying to get 12 girls ready to transport to church by 9 a.m.
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
INSTRUCTIONS
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
- 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 of the salt and pepper.
- get the full instructions @ cantstayoutofthekitchen.com
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