Breakfast Muffins

🧂 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. 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
• 1 tbsp.. 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.
• 5 Sprinkle each with parsley.
• 6 Bake at 400° about 10-15 minutes or until potatoes are crispy.
• 7 Fry bacon in skillet until crisp but not scorched.
• 8 Transfer bacon to paper towel-lined plate to drain; crumble into bite sized
  pieces.
• 9 Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
• 10 Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and
  orange bell peppers and milk.
• 11 Stir to combine.
• 12 Pour egg-bacon mixture evenly over each potato muffin crust.
• 13 Sprinkle with additional salt, pepper and parsley if desired.
• 14 Bake an additional 10-15 minutes or until eggs are cooked through.
• 15 Allow muffins to cool in muffin tins about 5 minutes before removing.
• 16 Serve hot or lukewarm.

Nutrition Info