Breakfast Muffins

These savory and delectable muffins are wonderful for a holiday breakfast. These gluten free muffins contain bacon, eggs, cheese, bell peppers inside a hash brown crust. So scrumptious!

Servings : 24

INGREDIENTS

• 20 oz. bag refrigerated Simply Potatoes shredded hash browns
• 1 tbsp. olive oil
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 2 cups Fiesta blend cheese divided use
• 12 oz. pkg. Rath bacon cooked and crumbled into bite-sized pieces
• 9 extra large eggs divided use
• 1/2 cup red bell pepper diced
• 1/2 cup orange bell pepper diced
• parsley
• 1/2 cup 2% milk or cream

INSTRUCTIONS

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 of the salt and pepper.
4. Divide mixture evenly between 24 muffin tins and press down.

For full instructions kindly visit cantstayoutofthekitchen.com.

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