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
Units
Scale
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
