If you are looking for a tasty, easy to make breakfast that will feed a whole crowd then you definitely want to give these Breakfast Muffins a try. They are great for a holiday morning breakfast.
They are also so super simple to toss together and require less than 30 minutes to make.
Ingredients you will need:
- 20 oz. bag shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. salt (divided in half)
- 1/2 tsp. pepper (divided in half)
- 2 cups shredded cheddar cheese (divided in half)
- 12 oz. pkg. cooked and crumbled bacon
(or 1 small pkg of real bacon bits if you don’t want to mess with cooking the bacon) - 9 large the eggs
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup milk
Directions:
Preheat your oven to 400 degrees.
While you are waiting for your oven to preheat, generously spray 2 muffin pans with cooking spray. This recipe typically makes enough for 18 muffins for me.
Now you are ready to start prepping your dish.
Combine one egg with your hash browns, olive oil, 1 cup cheese and half of the salt and pepper.
Divide the mix between your muffin tins. I usually make it in 18, you possibly could stretch it to 24.
Bake at 400 for 15 minutes or until your potatoes are crispy.
While the hash brown mix is baking you are ready to mix the rest of your ingredients. Whisk the remaining 8 eggs in a large mixing bowl.
Add in the rest of your cheese (1 cup), remaining salt and pepper, bacon (cooked or the bits), milk and the bell peppers and stir to combine them together.
Once your potatoes are done, pour over your egg mix and bake an additional 15 minutes.
Let cool for 5 minutes then serve.
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Breakfast Muffins
Ingredients
- 20 oz. bag shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. salt, divided in half
- 1/2 tsp. pepper, divided in half
- 2 cups shredded cheddar cheese, divided in half
- 12 oz. pkg. cooked and crumbled bacon
- or 1 small pkg of real bacon bits if you don't want to mess with cooking the bacon
- 9 large eggs
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup milk
Instructions
- Preheat your oven to 400 degrees.
- While you are waiting for your oven to preheat, generously spray 2 muffin pans with cooking spray. This recipe typically makes enough for 18 muffins for me.
- Now you are ready to start prepping your dish.
- Combine one egg with your hash browns, olive oil, 1 cup cheese and half of the salt and pepper.
- Divide the mix between your muffin tins. I usually make it in 18, you possibly could stretch it to 24.
- Bake at 400 for 15 minutes or until your potatoes are crispy.
- While the hash brown mix is baking you are ready to mix the rest of your ingredients. Whisk the remaining 8 eggs in a large mixing bowl.
- Add in the rest of your cheese (1 cup), remaining salt and pepper, bacon (cooked or the bits), milk and the bell peppers and stir to combine them together.
- Once your potatoes are done, pour over your egg mix and bake an additional 15 minutes.
- Let cool for 5 minutes then serve.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g