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Delight Gluten-Free

The authority on gluten-free living.

Gluten free bacon, egg, and cheese hash brown muffins

Gluten free bacon, egg, and cheese hash brown muffins

Seriously, cute and fabulous! These little muffins made with Shredded Hash Brown Potatoes are a wonderfully delicious addition for our Mother’s Day breakfast menu. I like to try to involve my kids in our cooking, especially for special times like our Mother’s Day brunch. This is a great recipe for doing just that!

Ingredients:

  • 1 30 oz bag of frozen Shredded Hash Brown Potatoes {thawed}
  • 3 Tablespoons Vegetable Oil
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Coarse Ground Pepper
  • 9 Eggs
  • 4 Tablespoons Milk
  • 1 Cup Cooked Bacon ~ Drained and Crumbled
  • 1 1/2 Cups Shredded Cheddar Cheese

Directions

  1. Add the foil muffin cups to the muffin pan
  2. Preheat oven to 400 degrees
  3. In a large bowl, mix the thawed Shredded Hash Brown Potatoes, vegetable oil, sea salt, and ground pepper.
  4. Scoop enough of the potato mixture into each muffin cup to fill it about half way up.
  5. Gently press the potatoes down a bit in the muffin tins with your fingers.
  6. Place the muffin tray into the oven at 400 degrees and bake for about 35-40 minutes or until the hashbrowns are golden brown.
  7. As the hashbrowns bake, prepare the other ingredients.
  8. Cook the bacon, drain the grease off, let it cool, and then crumble it.
  9. Mix the eggs and milk with a whisk and add the cheese.
  10. Finally add the bacon, and gently mix it all together.
  11. When the hashbrowns are cooked, use a small spoon or dry measure scoop to push them down gently again- a great kid task.
  12. Scoop the bacon, egg, and cheese mixture into each muffin cup on top of the cooked hash browns. Fill the muffin cups to where they are about 3/4 of the way full.
  13. Bake at 400 degrees for about 12-14 minutes.
  14. Carefully remove from oven, and allow to cool.
  15. Serve with your favorite garnish-ketchup, tabasco or sauce of your choice
 

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