Breakfast Muffins

Breakfast Muffins are one of the best finds of the year! Oh my goodness, 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.

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
• Breakfast Muffins | Can't Stay Out of the Kitchen

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.
5. Sprinkle each with parsley.

For full intructions : cantstayoutofthekitchen.com

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