Oh my goodness, have I got a fabulous breakfast muffin for you! This one is a superb option for Christmas breakfast or any other holiday breakfast or special occasion. I love these Breakfast Muffins because they’re a healthier, gluten free option and they’re just too cute and scrumptious as well! They contain bacon, eggs, two kinds of bell peppers, a hash brown potato crust, lots of cheese and seasonings that just make them pop. Every bite is so wonderful, you will scarf down two or three of these down in a flash.
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. I served these muffins along with Raspberry Lemon Streusel Muffins, but they also warmed up the leftover Sausage Gravy and Biscuits from the day before along with the leftover Pecan Cranberry Muffins. They were such a big hit. Plus, since Debra, the hostess, has Celiac Disease she was able to enjoy a gluten free breakfast.
Listen guys, these muffins are a must try! They will make a spectacular addition to your holiday menu. If you want a bacon and egg breakfast, make up a batch of Breakfast Muffins and watch them disappear.
These make a great breakfast for buffets, special occasion breakfasts, or for the holidays like Christmas or Thanksgiving.
Breakfast Muffins are so scrumptious that I could eat four or five of them at once!
Here’s what I did.
For the hashbrown crust, mix hash brown potatoes, egg, half the salt and the pepper, olive oil and 1 cup of cheese.
Spray muffin tins with cooking spray. Press hash brown mixture evenly in 24 different muffin tins. Sprinkle each one with parsley. Bake at 400 for 10-15 minutes or until lightly browned.
To eggs, add remaining cheese, cooked bacon pieces, remaining half of the salt and pepper, red and orange bell pepper and milk or cream.
Pour egg mixture evenly into each hash brown crust. Sprinkle each egg with additional parsley, salt and pepper.
Serve Breakfast Muffins with your favorite sides.
I served Breakfast Muffins with Raspberry Lemon Streusel Muffins.
These muffins are so festive and beautiful. So great for the holidays.
Here’s the recipe.
(Recipe inspired from Play, Party, Pin)
These savory muffins make such a great breakfast. I challenge you to make up a batch immediately. Your friends and family will love them.
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