This recipe for Potato Breakfast Muffins is so fast, so easy and so yummy! We keep frozen hash browns in our freezer just for this reason! You can use any vegetable you have on hand or desire! Same goes for the meat. You can use chopped and cooked ham, sausage or bacon! Any combination works! You have to check this recipe out!
Potato Breakfast Muffins
- hash brown crust
- 2 cups hash browns, frozen
- 1 large egg -
- 1 tablespoon olive or another vegetable oil
- 1/2 cup cheese, shredded
- 1/2 teaspoon salt -
- 1/2 teaspoon pepper -
- 1 cup cheese, shredded, divided more or less to taste
- 12 slices bacon, or sausage, cooked and crumbled optional
- 6 large eggs
- 1/4 cup onion, diced
- 1/2 cup peppers, any color, diced
- 1/2 cup 2% milk or cream
- cooking spray
Preheat your oven to 400 degrees. Prepare a 12 cup muffin pan with cooking spray and set aside. In a large sized bowl beat 1 egg. Next add hash browns, olive oil, 1 cup shredded cheese and 1/2 teaspoon of salt and of pepper. Stir until blended. Divide mixture amongst each muffin cup. Try to fill each cup as evenly as possible. Bake for about 15 minutes or until potatoes start to crisp up. Remove hash browns from your oven and set aside on your stove top. Leave your oven on.
While the hash browns are baking, combine eggs and milk or cream in a large bowl. Add a pinch of cheese to each muffin cup, on top of your hash browns. Next add a teaspoonful of cooked bacon or sausage, peppers and onions, on top of the cheese. Pour your egg mixture evenly into each muffin cup. Sprinkle with salt and pepper if desired. Bake for between 10 and 15 more minutes or until eggs are cooked and a toothpick inserted comes out clean. Allow muffins to cool in the tin for about 5 more minutes before serving. Enjoy!