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Tomato Mushroom Breakfast Muffins

Can't Stay Out of the Kitchen

 

These amazing vegetarian breakfast muffins have grape tomatoes, mushrooms and bell peppers in an egg custard in hash brown potato nests. Perfect for a holiday breakfast. Gluten free.

Ingredients

  • 20 oz. bag Simply Potatoes, fresh hash browns ((see note) )
  • 1 tbsp. olive oil
  • 1 tsp. sea salt (divided use)
  • 1/2 tsp. ground black pepper (divided use)
  • 2 cups sharp cheddar cheese (shredded, divided use)
  • 1 cup grape tomatoes (quartered)
  • 8 oz. sliced mushrooms (drained)
  • 9 extra large eggs (divided use (large eggs will also work))
  • 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°. Spray 24 muffin tins with cooking spray. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Tomato Mushroom Breakfast Muffins

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