Easter Brunch Gluten Free Bacon, Egg, and Cheese Hash Brown Muffins

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 Family, Food, and Fun! That is what Easter Brunch is all about at our home. Living in the south, Easter is really the beginning of shorts, tshirts, and flip flops. Yep….seersucker shorts are totally acceptable on Easter Sunday for the boys.

Over the last few years, it has been a time to reflect, and talk about good times when our children were little. They are now a tween and a teen, but creating memories are still a huge part of our Easter. They may not act like they want to hunt Easter eggs, but we all smile because you are always a little kid at heart, right? It makes me smile to see each of them helping their younger cousins hunt for the eggs.

One we arrive home from church Easter morning,  a big part of the day for us is Easter brunch. I try to mix up the menu each year, adding a few new things. I am so excited to be serving these yummy Gluten Free Bacon, Egg, and Hash Brown Muffins…

Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

Seriously, cute and fabulous! These little muffins made with Ore-Ida Shredded Hash Brown Potatoes are a wonderfully delicious addition to our menu. My children love a good hash brown recipe { or anything with potatoes for that matter}, so I headed off to Walmart to pick up some hashbrowns…

Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

There is just something about our Easter brunch that just seems to bring all of our family together and before you know it, cousins who have not seen each other in a while are best friends again. Then the stories of  “Hey do you remember that Easter when…” start. Whether is is the memory of finding the snake instead of the hidden eggs, or the great grandmother putting chocolate inside the plastic eggs when it was 90 degrees outside. The laughter and joy fills our home and truly warms my heart.

Food just brings together everyone!

Now back to those muffins. Let’s get started, ok!

Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

Gluten Free Bacon, Egg, and Hashbrowns Muffins

Ingredients Needed:

1 30 oz bag of Ore-Ida Shredded Hash Brown Potatoes {thawed}
3 Tablespoons Vegetable Oil
1 Teaspoon Sea Salt
1/2 Teaspoon Coarse Ground Pepper
9 Eggs
4 Tablespoons Milk
1 Cup Cooked Bacon ~ Drained and Crumbled
1 1/2 Cups Shredded Cheddar Cheese { I used a mix of sharp cheddar cheeses }
 
{ Makes 18 Medium sized Muffins }
 
 
Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

I like to try to involve my kids in our cooking, especially for special times like our Easter brunch. This is a great recipe for doing just that! I had them add the foil muffin cups to the muffin pan. Then there may have been a quarter toss to see who got to spray the muffin liners with the cooking spray. Meanwhile, I set the oven at 400 degrees to preheat.

Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

Next in a large bowl, mix the thawed Ore-Ida Shredded Hash Brown Potatoes, vegetable oil, sea salt, and ground pepper. Scoop enough of the potato mixture into each muffin cup to fill it about half way up. Gently press the potatoes down a bit in the muffin tins with your fingers.. Place the muffin tray into the oven at 400 degrees and bake for about 35-40 minutes or until the hashbrowns are golden brown. They will smell wonderful!

Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

Now, as the hashbrowns bake, prepare the other ingredients. Cook the bacon, drain the grease off, let it cool, and then crumble it. Mix the eggs and milk with a whisk and add the cheese. Finally add the bacon, and gently mix it all together.

Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

Now when the hashbrowns are cooked, use a small spoon or dry measure scoop to push them down gently again. My kids loved doing this part as well. It is all about creating memories for us!

Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

Scoop the bacon, egg, and cheese mixture into each muffin cup on top of the cooked hash browns. I used a 1/4 cup measuring cup for each. Just fill the muffin cups to where they are about 3/4 of the way full. Looks great already.

Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

Bake at 400 degrees for about 12-14 minutes. Carefully remove from oven, and allow to cool. Your home will smell so good now and I am sure there will be lots of  “helpers” hanging out in the kitchen.

Gluten Free Bacon, Egg, and Cheese Hash Brown Mufins #OreIdaHashBrown #shop

I can not wait to get our Easter Brunch ready for friends and family. Family is such an important part of our Easter and celebrating this special time. As my children grow and get older, this time together becomes more and more precious to us.

My husband loved these and added a little tabasco sauce on the side. My kids chose to add a little ketchup. The possibilities for these little muffins with Ore-Ida Shredded Hash Brown Potatoes are endless! Perhaps add some spinach or even mushrooms….hmmm!

Tell us, what would you serve these with or add to them? Any inspiration from Ore-Ida on your recipe list this Easter?

We would love to hear about them!

Gluten Free Bacon, Egg, and Cheese Hash Brown Muffins

Yield: 18 Medium Sized Muffins

 Gluten Free Bacon, Egg, and Cheese Hash Brown Muffins

Yummy Gluten Free Breakfast or Brunch Muffins!

Ingredients

  • 1 30 oz bag of Ore-Ida Shredded Hash Brown Potatoes {thawed}
  • 3 Tablespoons Vegetable Oil
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Coarse Ground Pepper
  • 9 Eggs
  • 4 Tablespoons Milk
  • 1 Cup Cooked Bacon ~ Drained and Crumbled
  • 1 1/2 Cups Shredded Cheddar Cheese { I used a mix of sharp cheddar cheeses }

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place a muffin liner into a muffin cooking tray. Spray the insides of the liner with cooking spray.
  3. In a large bowl, mix the thawed Ore-Ida Shredded Hash Brown Potatoes, vegetable oil, sea salt, and ground pepper.
  4. Scoop enough of the potato mixture into each muffin cup to fill it about half way up.
  5. Gently press the potatoes down a bit in the muffin tins with your fingers.
  6. Place the muffin tray into the oven at 400 degrees and bake for about 35-40 minutes or until the hashbrowns are golden brown.
  7. Now, as the hashbrowns bake, prepare the other ingredients.
  8. Cook the bacon, drain the grease off, let it cool, and then crumble it.
  9. Mix the eggs and milk with a whisk and add the cheese.
  10. Finally add the bacon, and gently mix it all together.
  11. Now when the hashbrowns are cooked, use a small spoon or dry measure scoop to push them down gently again
  12. Scoop the bacon, egg, and cheese mixture into each muffin cup on top of the cooked hash browns. I used a 1/4 cup measuring cup for each.
  13. Just fill the muffin cups to where they are about 3/4 of the way full.
  14. Bake at 400 degrees for about 12-14 minutes.
  15. Carefully remove from oven, and allow to cool.
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I am a wife and mom to 2 fabulous children. My love for creating crafts, home decor, seasonal decor, and sewing has led me to my desire to share that with you here at Uncommon Designs. I am happy to have you stop by our little slice of the blog world and join us in Creating the Extraordinary! Enjoy!

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Comments

  1. These look absolutely delicious! Pinning! Thanks for sharing, ladies! Have a wonderful Easter!
    Blessings,
    Nici

  2. They look amazingly delicious! My family is going to love this especially since they have hash browns in them. I might add some scallions and/or orange peppers (my family loves scallions and peppers) or instead you can add some sundried tomatoes with feta cheese instead of sharp cheddar. The possibilities are endless. I’m going to try this for Easter weekend. Thanks for the recipe!!

  3. Doris Clark says:

    I love your blog! What a great recipe to try! I will do so over Easter weekend.

  4. The Art of a Beautiful Life says:

    These look DELICIOUS! They remind me a little of the big steak omelet that we get from IHOP. I love that you could really have a few extra ingredients on the side that people could choose to add or not, kind of a make your own kind of thing. I would love to try these with onions and maybe a few peppers. Salsa on the side would be delicious, too. So many places you can go with this. I’m thinking these could be made ahead (except for the last baking step), too. Have you tried that yet? ~Topaz

  5. I’ve been a long time buyer of Ore-Ida! Great recipe! I’d serve these with a fresh fruit salad and croissants for Easter brunch! Now I know what to make for Easter morning!

  6. These look so good! My husband loves hashbrowns so I’ll have to make these for him soon!

  7. Those look so good … I know my whole family would love them. A bit of fruit on the side and it’s the perfect morning meal!

  8. These look delicious! I love the idea of hash browns at the bottom. Yummy!

  9. Can’t wait to try these – how many muffins does this recipe make? I’d like to whip up a batch for a pitch-in…but I’ll need to feed more than 12 people :) Thanks!

  10. These look so yummy I bet I could freeze a bunch for a quick breakfast

  11. These look delicious! I know my whole family would love them for breakfast!! I would love to add some fresh fruit, too!

  12. I want to try this recipe. About how many slices of bacon make one cup? Thanks to anyone who can answer!

  13. I loved your Tip Me Tuesday link this week. {thanks girl!} Would you like Tip Junkie to feature your blog post to over 200,000 creative women? If you upload this blog post into your Tip Junkie craft room using at least 2 images, 2 steps, and blog post URL then I can easily feature it in my RSS feed, home page, and all my social networks instantly. {squealing with delight} ~ Laurie {a.k.a. the Tip Junkie}
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