These savory and delectable muffins are wonderful for a holiday breakfast. These gluten free muffins contain bacon, eggs, cheese, bell peppers inside a hash brown crust. So scrumptious!
What people says about this recipe?
Joyce KK; This is a keeper for us! I made a few changes due to ingredients I had on hand. I used cooked ham instead of bacon, cheddar instead of Fiesta cheese, and sliced green onions instead of yellow bell peppers. I also used thawed hash browns instead of refrigerated ones.
Danny Melton; They turned out great!!! Everyone loves them. I used mushrooms and garlic instead of the parsley tho and I didn’t have any peppers so there wasn’t as much color. Still amazing recipe and I’ll definitely make them again.
Holly Barker; I made these with a layer of hot cheese, cocktail weenie, bacon, whisked and seasoned eggs and finally… more cheese. Delicious!!!
Sophia Carrino; sooo good! I halved the recipe and for the veggies used zucchini, tomatoes, red onion, yellow bell peppers, and fresh jalapeños
Princess Aliyah; AMAZING and sooo tasty… Definitely gonna make more… it is hard to get out of the pan so I’m gonna use parchment paper next time.
Sandy Morris; Delish! I did not use the hash brown potatoes; I’m going low carb. I also added 1/2 can of Rotelle tomatoes. I’ll be making these on a regular basis!
Lisa DiNuccio; I omitted the potato to make them Keto and added chopped jalapeno and spinach. Delicious!
edwards; These were so very good…I added other vegetables and would definitely make them again. I think it will certainly cut down on my breakfast prep during the week days when I am rushing off to work.
Gail Glymph; Could only get 20 and some way too small, but very tasty and big hit with hubby. I made with crispy bacon pieces and added a dab of finely minced onion. Next time will make 15 or 16 bigger muffins.