Recipe : Spinach Artichoke Breakfeast Muffins

  These amazing breakfast muffins are filled with fresh spinach, artichokes, bell peppers, cheese and eggs in hash brown potato nests. They're perfect for holiday breakfasts, and they reheat really well after being frozen or refrigerated. Gluten Free.

Prep Time : 30 minutes

Cook Time : 45 minutes

Servings : 24

Ingredients : 

20 ounces. bag easy Potatoes sparkling hash brown potatoes shredded (see observe)

1 tbsp. olive oil

1 tsp. sea salt divided use

half of tsp. ground black pepper divided use

2 cups cheddar cheese shredded, divided use

14 oz.. jar artichoke hearts quartered, diced, drained

1 cup chopped sparkling spinach

9 extra large eggs divided use (large eggs also can be used)

1/2 cup purple bell pepper diced

half of cup orange bell pepper diced

half of cup yellow or green bell pepper diced

dried parsley as needed

dried thyme as wanted

half cup half of-and-half

1-2 tbsp. clean, snipped chives

How To Make : 

Preheat oven to 400°.

Grease 24 muffin tins with butter or olive oil.

integrate one egg with hash browns, olive oil, 1 cup cheese and 1/2 every of the salt and pepper.

Divide aggregate calmly between 24 muffin tins and press down.

Sprinkle every with parsley.

Bake at four hundred° approximately 10-15 minutes or until potatoes are crispy.

in the meantime, whisk ultimate 8 eggs in a huge mixing bowl.

upload final 1 cup cheese, final salt and pepper, artichokes, purple, yellow and orange bell peppers, ½ tsp. thyme, 1 tsp. parsley and 1/2-and-half of.

Stir to combine.

lightly fold in spinach.

Pour egg combination evenly over each potato muffin crust.

Sprinkle with additional salt, pepper, thyme, parsley and freshly snipped chives.

Bake an additional 10-15 mins or until eggs are cooked via. (Mine took simply over 20 mins).

permit desserts to chill in muffin tins about 5 minutes before gently getting rid of from tins.

Serve hot or lukewarm.

Recipe Source : Spinach Artichoke Breakfeast Muffins

Share this post