Recipe : Butternut Squash Breakfeast Muffins
These delectable muffins are terrific for holiday breakfasts, especially if you prefer a vegetarian option without meat. Gluten free.
Cook Time : 30 minutes
Servings : 24
Ingredients :
20 ounces. bag refrigerated certainly Potatoes shredded hash browns
1 tbsp. olive oil
1 tsp. sea salt divided use
half of tsp. ground black pepper divided use
2 cups sharp cheddar cheese shredded, divided use
2 cups finely diced butternut squash
nine large eggs divided use
half cup purple bell pepper diced
1/2 cup orange or yellow bell pepper diced
1/2 cup inexperienced bell pepper diced
fresh or dried parsley
clean or dried thyme
half of cup 1/2-and-1/2
1-2 tbsp. clean, snipped chives
How To Make :
Preheat oven to four hundred°.
Spray 24 muffin tins with cooking spray.
combine one egg with hash browns, olive oil, 1 cup cheese and 1/2 every of the salt and pepper.
Divide mixture frivolously among 24 muffin tins and press down.
Sprinkle each with parsley.
Bake at 400° about 10-15 minutes or till potatoes are crispy.
in the meantime, whisk closing 8 eggs in a massive mixing bowl.
upload last 1 cup cheese, final salt and pepper, butternut squash, red, yellow and orange bell peppers, 1 tsp. fresh thyme, 1 tsp. clean parsley and 1/2-and-1/2.
Stir to mix.
Pour egg mixture evenly over each potato muffin crust.
Sprinkle with extra salt, pepper, thyme, parsley and freshly snipped chives, if favored.
Bake a further 10-15 mins or until eggs are cooked through.
permit desserts to cool in muffin tins about 5 mins before gently casting off from tins.
Serve hot or lukewarm.
Recipe Source : Butternut Squash Breakfeast Muffins
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