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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 :
  1. 20 oz. bag (refrigerated simply Potatoes shredded hash browns)
  2. 1 tbsp. olive oil
  3. 1 tsp. sea salt
  4. 1/2 tsp. ground black pepper
  5. 2 cups Fiesta combination cheese divided use
  6. 12 oz.pkg. Rath Baron (cooked and crumbled into bite-sized portions)
  7. 9 big eggs divided use
  8. 1/2 cup red bell pepper (diced)
  9. 1/2 cup orange bell pepper( diced)
  10. parsley
  11. 1/2 cup 2% milk or cream
How To Make :
  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 salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
  5. Sprinkle each with parsley.
  6. Bake at 400° approximately 10-15 mins or till potatoes are crispy.
  7. Meanwhile, whisk remaining 8 eggs in a large bowl.
  8. Add remaining 1 cup cheese, salt and pepper, cooked Bacon, red and orange bell peppers and milk.
  9. Stir to combine.
  10. Pour egg-bacon mixture flippantly over every potato muffin crust.
  11. Sprinkle with extra salt, pepper and parsley if desired.
  12. Bake an additional  10-15 minutes or until eggs are cooked through.
  13. Allow cakes to cool in muffin tins about 5 minutes before removing.
  14. Serve hot or lukewarm.
Recipe Source : Breakfast Muffin