Breakfast Egg Muffins

Hello Lovely,

It's MONDAY! We're back to work with a whole new week of challenges and expectations. I've decided to dub this week Recipe Week on the blog, because I got busy this past weekend, trying out new recipes to give to you for you to make for your family. And oh my goodness, do I have a fabulous new breakfast item for you!

This was one of those moments when I genuinely overlooked which ingredients I actually had in my fridge. I thought this would have been the easiest of all of the recipes I attempted but underwent many changes. For starters, I didn't have potatoes to make the hash brown crust, nor did I have bacon, so I had to forgo those features and make a vegetarian egg muffin. Despite the changes, this was still a crowd pleaser! I'll still give you guys the original recipe I planned on using. Get the recipe below:

Breakfast Egg Muffins


  • 20-oz. bag refrigerated Simply Potatoes shredded hash browns
  • 1 tbsp. olive oil
  • 1 tsp. sea salt
  • ½ tsp. ground black pepper
  • 2 cups Fiesta blend cheese, divided use
  • 12-oz. pkg. Rath bacon, cooked and crumbled into bite-sized pieces
  • 9 extra large eggs, divided use
  • ½ cup red bell pepper, diced
  • ½ cup orange bell pepper, diced
  • parsley
  • ½ cup 2% milk or cream


  1. Preheat oven to 400°.
  2. Spray 24 muffin tins with cooking spray.
  3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
  5. Sprinkle each with parsley.
  6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
  7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
  8. Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
  9. Stir to combine.
  10. Pour egg-bacon mixture evenly over each potato muffin crust.
  11. Sprinkle with additional salt, pepper and parsley if desired.
  12. Bake an additional 10-15 minutes or until eggs are cooked through.
  13. Allow muffins to cool in muffin tins about 5 minutes before removing.
  14. Serve hot or lukewarm.
These muffins are gluten free and a much healthier option than many.

These muffins are gluten free and a much healthier option than many.

These savoury muffins make such a great breakfast. I challenge you to make up a batch immediately. Your friends and family will love them. What's your favourite breakfast treat? Tell me in the comment section below! And check out some other breakfast items below!


Blueberry Buttermilk Scones

Arugula and Cheese Muffins

Lemon-Garlic Shrimp and Grits