“One cannot think well, love well or sleep well if one has not dined well.” Virginia Woolf

MangoEats is me spreading love to all of you. Stop in, take a gander and bookmark a few recipes to try. From my kitchen to yours, spread love.

Breakfast Muffins!

Because I can't think of a better name and I figure, "Why not keep things simple for once?"

These breakfast muffins are a fall/winter staple in my home. Why? Because when #TheTeenager is rushing off in the morning I can ensure he has something to eat without taking more than 30 seconds of his time. I make these alongside our Sunday dinner so they are nice and cooled by the time dinner has been completed. Depending on what size muffins I make, I divide them into individual portions (4-5 mini or 1 full sized) per Ziploc bag.

These are perfect for anyone in the hurry, small kids and anyone who is prone to ruining their blouse with a "real breakfast" before they make into the office (ahem, moi).

I tend to keep my ingredient lists short, but let's face it...heartier foods need some serious pantry usage.

For these muffins, you have two options with your potatoes. Whenever I post a recipe, I'll post it the easy, less tedious way. Enjoy #MangoEats!


  • 15 oz. shredded hash brown potatoes (half of one of those Simply Potatoes hash brown bags) or 5 shredded russet potatoes. Pre-packaged means poorly pre-seasoned, take note and season to your satisfaction.
  • 6 strips crisp-cooked bacon diced (turkey bacon works great too! Just crisp it in the oven and drain)
  • 2 tbs finely diced red bell pepper
  • 2 tbs finely chopped yellow onion
  • 2 eggs, beaten
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees F. 
  2. Decide what size muffins you'd prefer and evenly spray your muffin pans. For "full-sized" muffins, fill no more than 3/4. These things are RICH, you don't want them too big, you won't enjoy them. Trust me. For minis, I was able to make 36 but I filled those to the very brim. 
  3. Heat the oil in a heavy skillet and saute the bell peppers and onions until tender.
  4. Place thawed shredded potatoes in a large bowl, add bacon, cheese, sauteed peppers and onions, beaten eggs, salt and pepper and mix well.
  5. Scoop portions into muffin tin, make sure you press each one firmly with the back of a spoon.
  6. Bake at 375 degrees F for 25-30 minutes, or until tops are golden brown.
  7. Remove from oven and let cool on rack 10 minutes. If you sprayed your tins well, each breakfast muffin will pop right out. Otherwise, use a knife along the edges to loosen.

Cooled full-sized muffins are also easy for my brothers to snatch and run on the RARE occasion that they drop by.

See what I was talking about...poor picture quality. Meh, they were good though!