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
- Preheat oven to 375 degrees F.
- 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.
- Heat the oil in a heavy skillet and saute the bell peppers and onions until tender.
- Place thawed shredded potatoes in a large bowl, add bacon, cheese, sauteed peppers and onions, beaten eggs, salt and pepper and mix well.
- Scoop portions into muffin tin, make sure you press each one firmly with the back of a spoon.
- Bake at 375 degrees F for 25-30 minutes, or until tops are golden brown.
- 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!