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Spinach Artichoke Breakfast Muffins

Can't Stay Out of the Kitchen

 

These amazing breakfast muffins are filled with fresh spinach, artichokes, bell peppers, cheese and eggs in hash brown potato nests. They're perfect for holiday breakfasts, and they reheat really well after being frozen or refrigerated. Gluten Free.

Ingredients

  • 20 oz. bag Simple Potatoes fresh hash brown potatoes ( shredded (see note) )
  • 1 tbsp. olive oil
  • 1 tsp. sea salt (divided use)
  • 1/2 tsp. ground black pepper (divided use)
  • 2 cups cheddar cheese (shredded, divided use)
  • 14 oz. jar artichoke hearts (quartered, diced, drained)
  • 1 cup chopped fresh spinach
  • 9 extra large eggs (divided use (large eggs can also be used))
  • 1/2 cup red bell pepper (diced)
  • 1/2 cup orange bell pepper (diced)
  • 1/2 cup yellow or green bell pepper (diced)
  • dried parsley (as needed)
  • dried thyme (as needed)
  • 1/2 cup half-and-half
  • 1-2 tbsp. fresh, snipped chives

Directions

  1. Preheat oven to 400°. Grease 24 muffin tins with butter or olive oil. Combine one egg with hash browns, olive oil, 1 cup cheese and half...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Spinach Artichoke Breakfast Muffins

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Unrated
Author:
Teresa
Cuisine:
American
Category:
Breakfast
Recipe Yields:
24
Prep Time:
Cook Time:

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