Breakfast on the go! - Breakfast Muffins

Breakfast on the Go! - Breakfast Muffins

Click here for recipe from Pinterest; Original recipe by Betty Crocker 

I came across this recipe the other day on Pinterest and thought, how convenient?! This would be perfect for a brunch, quick breakfast-to-go if you are in a hurry, or if you have kids, a fun way to start their day. I am going to experiment with the recipe after my co-worker made some suggestions, but for now, I will share the basic steps.

INGREDIENTS

1 20 oz. bag refrigerated hash browns (found them next to the eggs in Publix)

2 Tbsp. veggie oil (or olive oil)

salt and pepper

6 eggs

2 Tbsp. milk

1 c. crispy cooked bacon (crumbled)

3/4 c. shredded Cheddar cheese

DIRECTIONS

Step 1: Cook Bacon. Line cookie sheet with tin foil. Lay pieces of bacon on sheet and place in COLD oven. Then turn up to 400 degrees. Bake about 18-20 minutes or until it reaches a good crispiness. Don't over or under crisp it ;0)  Remove bacon and let drain on paper towels. 

Step 2: While bacon is cooking, line a 12-count muffin pan with FOIL muffin liners. Do not try using the paper liners just because you have them - believe me, I tried and the product stuck to the paper. Spray the liners with cooking spray. 

Step 3: Prep and bake hash browns. Toss hash browns, oil, salt, and pepper. Fill all muffin cups with mixture. You may have to press the taters in to the cups to make it all fit. The cups will be filled to the top with the hashbrown mixture. Bake 45 - 55 minutes until they reach a golden brown. 

Remove hashbrowns from oven and press down firmly in to the cups. Use a large spoon or the bottom of a measuring cup. 

Step 4: Prep and bake egg mix. Beat eggs and milk. Add cooked bacon (or for a variation, try cooked sausage - thanks BY!) and cheese and stir. Top each hash brown cup with the egg mixture...a little less than about 1/4 cup each. 

Bake about 15 minutes or until knife inserted in to muffin comes out clean. 

Serve with syrup, ketchup, or sriracha sauce (original recipe said so!). 

Let them cool then store in the fridge. I would imagine you could freeze them too and pull them out as needed. Just heat up the oven and let them warm up for about 15 minutes.