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
Preparation:
Preheat your oven to 400°F. Spray 24 muffin tins with cooking spray for easy removal. In a large bowl, combine one egg with the hash browns, olive oil, 1 cup of cheese, and half of the salt and pepper. Divide this mixture evenly among the 24 muffin tins, pressing it down firmly to create a crust. Sprinkle each with a pinch of parsley. Bake for 10-15 minutes or until the potatoes are crispy.
While the potato crusts bake, fry the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces. In a separate bowl, whisk the remaining 8 eggs. Add the remaining 1 cup of cheese, the rest of the salt and pepper, cooked bacon, diced bell peppers, and milk. Stir until well combined.
Once the potato crusts are ready, pour the egg-bacon mixture evenly over each one. Sprinkle with additional salt, pepper, and parsley if desired. Bake for an additional 10-15 minutes or until the eggs are fully cooked. Allow the muffins to cool in the tins for about 5 minutes before removing. Serve these breakfast muffins hot or lukewarm for a delicious and satisfying morning meal.
Enjoy these easy breakfast muffins that combine the best of hash browns, bacon, and eggs in one convenient bite!
