This Recipe Is A Great Kitchen Hack For Gluten Free Breakfast Muffins Lovers!
Gluten Free Cheesy Bacon Breakfast Muffins – Fresh & Easy Kitchen Hacks
One of the things we miss going gluten free is muffins. It’s sad, right? We’re watching all our friends in the fancy coffee shops and they get their muffins. We, get nada. Well today my friends, I’m changing all that! You too can now enjoy these Cheesy Bacon Breakfast Muffins. I actually completely failed making a recipe for something else.
The results were breakfast muffins and a kitchen hack for those of us who can’t have gluten. I just kind of stumbled into keeping the no-muffin sad faces away! And, that keeps my tummy happy! Winning!
So, let’s get to it!
Cheesy Bacon Breakfast Muffins
- Shredded Hash Browns (about 1/4 cup per muffin)
- Eggs (3 eggs for every 4 muffins)
- Splash of Milk
- Shredded Cheese (lots or little, your call)
- Bacon (cooked, drained, crumbled – 1/2 piece per muffin)
- Salt & Pepper (to taste)
- Whatever else you like to put in eggs, feel free!
You are going to preheat the oven to 400* to kick off these breakfast muffins (did I mention they were gluten free? *!!!!*)
Put frozen hash browns in a bowl (1/4 cup per muffin tin) Microwave until warm but do not cook. Yes, they will be a little mushy. We need to press those mushy taters between some paper towel. Get the water out.
Season with salt & pepper.
Spray muffin pan with non stick spray. Now, here comes part 1 of our kitchen hack!
Drop hash browns into muffin tin. Press down and form the sides to make sort of a hash brown basket. I called it a ‘nest’, my husband says it’s a basket. But, you get the picture, right?
Bake for 15 minutes or until they start to turn brown.
While all that magic basket / nest is happening….
Prepare your egg mixture. Like if you were making an omelet! We used eggs, splash of milk, season all, pepper, red and green pepper, shredded cheese and of course bacon. Scramble those up well!
Here’s the 2nd part of our kitchen hack, turning potatoes into gluten free muffins!!
Add egg mixture to each muffin tin. Fill 2/3 of the way.
You may want to use a spoon so you get equal amounts of the good stuff (like bacon) into each tin. Bake another 15 minutes (eggs will fill the potato nest / baskets and soak in)
They puff up into breakfast muffins ya’ll!
See! Gluten Free Breakfast Muffins! Enjoy!
Another awesome kitchen hack we do with hash brown – Prepare in a waffle maker for perfectly crispy hash browns. No frying, much lighter. Still yummy!
Now, while you’re munching on that yummy Gluten Free Cheesy Bacon Breakfast Muffin, Tell me your favorite kitchen hack!
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