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Breakfast Muffins Recipe

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This recipe for Breakfast Muffins, by , is from The Gribbell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Gribbell


For the hash brown crust:
20oz bag Simply Potatoes shredded hash browns(or frozen, thawed and strained)
1 egg
1/3 c shredded or Mexican blend cheese
1/2 t salt
1/4 t pepper
1 t dried parsley
3 cloves minced garlic
1/4 t smoked paprika
1t olive oil

For the egg mixture:
12 eggs
1/2 c milk
1 c shredded Mexican blend(or your other favorite) cheese
12 slices crispy bacon cut up into bite-size pieces
3/4 t salt
1/2 t pepper
1-1/2 t dried parsley

Preheat oven to 400 degrees. Spray two 12 cup muffin tins with non-stick baking spray.

For the hash brown crust: Mix entire bag of hash browns with egg, oil, cheese, salt, pepper, minced garlic, paprika, and parsley in large bowl until seasonings are well combined. Split hash brown mixture evenly among the 24 baking cups then pat it down with the back of a cup or other round container that fits into the muffin tins. Bake hash brown crust in the preheated oven for 10-15 minutes or until it gets slightly browned and crispy.

For Egg Mixture: While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley, and bacon in a large bowl. Once hash brown crust is slightly browned, split the egg mixture evenly on top of the hash browns in the muffin tins, filling to about 3/4 full.

Bake in the oven for another 10-15 minutes or until eggs are fully cooked. Remove from oven and let cool for a few minutes before removing from the muffin tins by sliding a silicone spatula around the outside of the cups. Serve hot or at room temperature.

Number Of Servings:
Number Of Servings:
12 (2 ea)
Personal Notes:
Personal Notes:
Lake 2017. Can change the ingredients for whatever you have on hand or have a taste for.
These freeze well too.




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