Breakfast Casserole Muffins



6 oz bacon, cut into ½” pieces


1 little onion (1/2 container) finely hacked


1 extensive or 2 little reddish brown potatoes, peeled


4 oz new child spinach (2 glasses), coarsely slashed


6 oz (1½ glass), mellow cheddar, ground


8 vast eggs


½ glass creamer (or a balance of whipping cream and drain)


2 tsp Tabasco unique pepper sauce




Prep: Preheat Oven to 375˚F. Oil a 12-check non-stick biscuit tin, or ideally line with silicone biscuit liners.


Step by step instructions to Make Breakfast Casserole Muffins:


Include 6 oz cleaved bacon in an extensive non-stick skillet and sauté over medium-high warmth, blending sometimes until carmelized (6 to 8 min). Expel bacon to a plate and dispose of abundance oil, saving 2 to 3 Tbsp oil in the dish.


In a similar container, sauté finely cleaved onion until mellowed (2 min). In the mean time Grate potato


(you need to do this equitable before utilizing so it keeps up it shading), press dry with clench hand fulls at that point pat dry with paper towels. When onions are diminished, add ground potato to the skillet with onions. Sauté over medium warmth, mixing a couple times until potatoes are brilliant and almost cooked through (7 mins). Expel from warmth and let cool somewhat.


In a medium bowl, whisk together 8 eggs, ½ container cream and 2 tsp Tabasco sauce. Blend in sauteed potatoes, cleaved spinach and 1 container cheddar (saving ½ glass cheddar for fixing).


Appropriate blend uniformly among a 12 tally biscuit tin. Sprinkle finish with bacon at that point beat with residual cheddar. Prepare at 375˚F for 22-23 min or until puffed and softly carmelized and a toothpick embedded in the inside confesses all. Let cool a couple of minutes in the skillet at that point serve.


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