Imagine biting into a deliciously satisfying Breakfast Muffin, bursting with the comforting flavors of crispy hash browns, cheesy goodness, and savory bacon. These Breakfast Muffins are the ultimate morning treat that combines all your breakfast favorites in one scrumptious bite, setting the perfect tone for a great day ahead!
Why You’ll Love This Recipe
- Portable Breakfast Delight: Perfect for on-the-go mornings, these muffins are the portable breakfast solution everyone needs.
- Flavor-Packed Bites: Each muffin is an indulgence loaded with crispy hash browns, bacon, and gooey cheese.
- Versatile and Customizable: Easily adapt the recipe to fit different tastes or dietary preferences.
- Family-Friendly Favorite: A crowd-pleaser that’s sure to impress both kids and adults alike.
Ingredients You’ll Need
Creating these Breakfast Muffins requires a handful of simple ingredients that are staples in most kitchens. Each component plays a distinct role in enhancing the flavor, texture, and appeal of the muffins.
- Refrigerated Simply Potatoes: These shredded hash browns form the crispy base of each muffin — essential for that delightful crunch.
- Olive Oil: Adds a touch of richness and helps in crisping the potatoes to perfection.
- Fiesta Blend Cheese: A medley of cheeses that melts beautifully, adding creamy rich flavor.
- Bacon: Our savory superstar, providing a smoky, indulgent note to these muffins.
- Eggs: The binding, fluffy agent that holds everything together while offering essential protein.
- Bell Peppers: Red and orange bell peppers add a burst of color and sweetness, balancing the savory elements nicely.
- Parsley: Just a sprinkle gives a fresh herbal touch, enhancing both aroma and appearance.
Variations
Feel free to put your personal twist on these Breakfast Muffins. They are incredibly adaptable, allowing for creativity based on what you have on hand or your specific dietary needs.
- Vegetarian Delight: Swap the bacon for sautéed mushrooms or spinach for a veggie-friendly version.
- Spicy Kick: Add jalapeños or a dash of hot sauce to the egg mixture for a little heat.
How to Make Breakfast Muffins
Step 1: Prep That Muffin Tin
Start by preheating your oven to 400°F and generously spray the 24 muffin tins with cooking spray. This ensures your delicious creations pop out easily with minimal hassle.
Step 2: Prepare the Hash Brown Base
Mix one egg, hash browns, olive oil, one cup of cheese, and half of each salt and pepper. Divide this mixture among the muffin tins, pressing it down to form a crust. This forms the crunchy base that defines these Breakfast Muffins.
Step 3: Create the Cheesy, Bacon, Egg Filling
Fry the bacon until crisp before crumbling it. In a bowl, whisk the rest of the eggs, combine with cheese, bacon, diced bell peppers, milk, and leftover seasoning. Pour this hearty mix over the potato crusts.
Step 4: Final Bake
Bake the muffins for another 10-15 minutes until the eggs are set and golden. Let them cool for a few minutes in the tins to firm up before popping them out to serve.
Pro Tips for Making Breakfast Muffins
- Crust Perfection: Press your hash browns firmly into the tin to ensure a dense, crispy crust that holds together after baking.
- Egg Mixture Magic: Thoroughly whisk the eggs to introduce air, ensuring a fluffy and tender interior.
- Avoiding Stickiness: Be generous with the cooking spray, and use a narrow rubber spatula when loosening muffins from the tin.
- Cheese Choice: Opt for mixes that melt well, such as cheddar or Monterey Jack, for that creamy, gooey effect you’re aiming for.
How to Serve Breakfast Muffins
Garnishes
Top your Breakfast Muffins with a sprinkle of fresh chopped parsley or chives for a pop of green and an added homemade touch that complements the cheesy, savory flavor perfectly.
Side Dishes
Pair these muffins with a fresh fruit salad or a light yogurt parfait. These sides add a refreshing contrast to the savory muffins, creating a balanced breakfast spread.
Creative Ways to Present
Arrange the Breakfast Muffins on a rustic serving board lined with parchment for a charming, casual presentation. Alternatively, stack them neatly on a cake stand for an elegant buffet setting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container in the refrigerator for up to four days. Ensure they are completely cooled before sealing to maintain their texture.
Freezing
To freeze, arrange cooled muffins on a baking sheet and freeze until solid, then transfer them to a freezer bag or container for longer storage. They can be kept frozen for up to two months.
Reheating
Reheat your Breakfast Muffins in the oven at 350°F for about 10 minutes, or until heated through. If frozen, allow to thaw overnight in the fridge before reheating.
FAQs
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Can I use frozen hash browns instead of fresh?
Yes, you can use frozen hash browns. Just be sure to thaw and pat them dry to remove excess moisture before using to ensure a crispy crust.
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What if I don’t eat bacon?
You can substitute the bacon with turkey bacon, sausage, or even a plant-based option like tempeh for similar savory satisfaction.
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Can these muffins be made in advance?
Absolutely! They’re perfect for meal prep as they can be stored in the fridge or freezer and reheated when needed.
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How can I make them less fatty?
Opt for leaner cuts of meat, use reduced-fat cheese, and substitute milk for cream to lighten up the recipe without sacrificing flavor.
Final Thoughts
If you’re looking for a breakfast option that’s both delightful and convenient, these Breakfast Muffins are a must-try. Effortlessly combining taste and practicality, they promise to become a beloved part of your morning routine. Happy baking!
Print
Bacon and Egg Breakfast Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 muffins
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
These flavorful breakfast muffins combine crispy hash brown crusts with a savory egg and bacon filling, packed with cheese and colorful bell peppers for a hearty start to your day. Perfect for making ahead and enjoying hot or lukewarm, they are easy to customize with your favorite ingredients.
Ingredients
Hash Brown Crust
- 20 oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 cup Fiesta blend cheese, divided
Egg Mixture
- 9 extra large eggs, divided
- 1/2 cup red bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1 tbsp. parsley, chopped
- 1/2 cup 2% milk or cream
Additional
- 12 oz. bacon, cooked and crumbled into bite-sized pieces
- Optional: additional salt, pepper, and parsley for garnish
Instructions
- Preheat oven to 400°F. Set your oven to 400°F and prepare the muffin tins.
- Prepare muffin tins. Spray 24 muffin tins generously with cooking spray to prevent sticking.
- Make the hash brown crust. In a mixing bowl, combine one egg, hash browns, olive oil, 1 cup cheese, half of the salt and pepper. Mix well. Divide the mixture evenly into the 24 muffin tins, pressing down firmly to form crusts. Sprinkle each with parsley.
- Bake the crusts. Place in oven and bake for about 10-15 minutes until they are crispy and golden brown.
- Cook bacon. While crusts bake, fry bacon in a skillet until crisp but not burnt. Transfer to paper towels to drain, then crumble into bite-sized pieces.
- Prepare egg filling. In a large bowl, whisk the remaining 8 eggs. Add remaining cheese, salt, pepper, cooked bacon, diced bell peppers, and milk. Stir to combine.
- Assemble muffins with egg mixture. Carefully pour or spoon the egg mixture over each baked hash brown crust. You may sprinkle additional salt, pepper, and parsley if desired.
- Final bake. Bake the assembled muffins for another 10-15 minutes until the eggs are set and cooked through.
- Cool and serve. Let muffins cool in the tins for about 5 minutes, then gently loosen with a rubber spatula and remove. Serve hot or lukewarm.
Notes
- Dividing the salt and pepper between the crust and egg filling enhances flavor.
- Greasing or spraying the muffin tins generously is essential for easy removal.
- If using frozen shredded hash browns, thaw and pat dry thoroughly to prevent sticking.
- Linings can be used: line muffin tins with paper liners, spray them well, and spray liners with cooking spray for easier removal.
- Cooking times may vary slightly based on oven and muffin size.
Nutrition
- Serving Size: 1 muffin
- Calories: 130 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 80 mg
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