Bacon, Egg, and Cheese Gluten Free Breakfast Muffins Recipe
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:
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: