Gluten Free Breakfast Muffins Recipe

Bacon, Egg, and Cheese Gluten Free Breakfast Muffins Recipe

gluten free muffins

Trying to eat healthy is a blessing and a curse. I know it’s great for my body, and I feel better when I eat healthy, but I love food! I love food that isn’t always the best for me. So when I find a recipe that is pretty good for me AND tastes awesome too it’s like winning the lottery! Breakfast is by far my favorite meal of the day because that is where all the best food are. These Bacon, Egg, and Cheese Gluten Free Breakfast Muffins are cheesy, and delicious! They have that filling consistency that traditional muffins have without the gluten! The best of both worlds for sure. Let’s check out how to make them!

Here is how to make these Gluten Free Breakfast Muffins:

gluten free muffins


You Will Need:

  • Shredded hashbrowns
  • shredded cheese
  • 1 egg for each muffin
  • bacon (cooked and crumbled)
  • splash of milk
  • salt and pepper
  • onions (chopped)

Step 1: Preheat your oven to 400 degrees. Spray a muffin tin with olive oil.

Step 2: Press your hashbrowns on the bottom of each muffin tin. About 1/3 of the way full. Put them in the oven for 15 minutes.

Step 3: While your hashbrowns are in the oven take out a bowl and mix your eggs, bacon, cheese, salt and pepper, and a splash of milk into a bowl. (Like you would if you were making an omlet.

Step 4: Pour your egg mixture in your muffin tin and fill your muffin tin up. Place them back in the oven for 15 minutes and bake.

Step 5: Take out of the oven, let cool and enjoy!


One of the best things about this recipe is that it freezes and warms up really well. I make them in big batches and then freeze them to use for breakfasts later in the month!


Looking for more Gluten Free Recipes? Check these out:

Please share...Share on Facebook0Tweet about this on TwitterPin on Pinterest4.9kShare on Yummly150Share on Google+3Share on StumbleUpon0Share on Tumblr0Buffer this page
Subscribe to RealAdviceGal Weekly newsletter


  1. says

    These seems easy to make and I’ll give them a go, but it will have to been a weekend treat breakfast. How do you re heat them in a low over for about ten minutes? (microwaveless household!)

  2. says

    This sounds so amazing. Pinned!

    By the way, I would love to have you post on my new blog hop—the Weekend Blog Hop at My Flagstaff Home ( It begins on Thursday evenings and lasts through the weekend, if you’re interested.


  3. says

    Here via the Wonderful Wednesday Blog Hop.

    We’ve been considering going gluten-free for a while. I’m glad I found this post. Pinning for future reference.

  4. says

    What a great idea for breakfast on the go! Thanks for sharing at The Living with Style Linky Party! Be sure to come back next week! 🙂

  5. says

    This looks delicious! Your post was very popular at this week’s blog hop and will be FEATURED next week on the Wonderful Wednesday Blog Hop! Congrats ?

  6. says

    I love your delicious Gluten Free Breakfast Muffin recipe. This is a terrific recipe to add to a brunch menu as well. Thanks for sharing with Foodie Friends Friday party this weekend. Pinning/sharing.

    We look forward to seeing you again soon with another delicious recipe.

    A FFF co-host,

  7. Connie says

    There’s onions in the ingredient list, but they are not referenced in the instructions. Can you clarify? These look amazing!

Leave a Reply

Your email address will not be published. Required fields are marked *