Recipe : Tomato Mushroom Breakfeast Muffins
These amazing vegetarian breakfast muffins have grape tomatoes, mushrooms and bell peppers in an egg custard in hash brown potato nests. Perfect for a holiday breakfast. Gluten free.
Cook Time : 45 minutes
Servings : 24
Ingredients :
20 oz. bag certainly Potatoes, clean hash browns (see notice)
1 tbsp. olive oil
1 tsp. sea salt divided use
half tsp. ground black pepper divided use
2 cups sharp cheddar cheese shredded, divided use
1 cup grape tomatoes quartered
eight ounces. sliced mushrooms tired
nine greater huge eggs divided use (big eggs may even paintings)
half cup crimson bell pepper diced
1/2 cup orange bell pepper diced
half of cup yellow or green bell pepper diced
dried parsley as wanted
dried thyme as wished
half of cup 1/2-and-half of
1-2 tbsp. clean, snipped chives
How TO Make :
Preheat oven to 400°.
Spray 24 muffin tins with cooking spray.
integrate one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
Divide combination flippantly among 24 muffin tins and press down.
Sprinkle each with parsley.
Bake at four hundred° about 10-15 minutes or till potatoes are crispy.
in the meantime, whisk last 8 eggs in a big mixing bowl.
upload ultimate 1 cup cheese, ultimate salt and pepper, mushrooms, tomatoes, purple, yellow and orange bell peppers, ½ tsp. thyme, 1 tsp. parsley and 1/2-and-half.
Stir to mix.
Pour egg combination evenly over every potato muffin crust.
Sprinkle with extra salt, pepper, thyme, parsley and freshly snipped chives, if desired.
Bake an additional 10-15 minutes or until eggs are cooked thru.
permit truffles to cool in muffin tins approximately 5 minutes earlier than lightly casting off from tins.
Serve hot or lukewarm.
Recipe Source : Tomato Mushroom Breakfeast Muffins
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