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Bell Pepper & Egg Breakfast Muffins

These Bell Pepper & Egg Breakfast Muffins are perfect for any time of the year. And with the new back to school season quickly approaching, these are great to keep in the fridge and reheat on those busy mornings. A cute little breakfast muffin made with a potato base and a creamy egg, bell pepper & Gouda cheese filling. A great way to start any busy day. Pour the coffee and you're all set.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Breakfast, Brunch
Cuisine: North American
Keyword: breakfast muffins, eggs, Gluten Free, gouda cheese
Servings: 12 Breakfast Muffins
Calories: 172kcal
Author: Julia Pinney

Ingredients

  • 7 Eggs
  • 1 large Potato
  • 1/2 Onion finely diced
  • 1 cup bell peppers finely diced
  • 4 oz Gouda cheese grated
  • 3/4 Cup heavy cream
  • 1 Teaspoon salt
  • 1/2 Teaspoon fresh ground black pepper
  • 2 Tablespoons olive oil divided
  • fresh chives finely chopped
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F. Grease 12 medium muffin holders and set aside.
  • Peel, wash and grate the potato. Wash the grated potato and squeeze out excess water by putting it in a clean tea towel and squeezing the water out.
  • In a medium skillet set over medium to high heat, add one tablespoon of olive oil and the onion. Sautee for about 5 minutes and add the grated potato. Give a really good stir and cook for about 8 minutes until the potatoes are pretty cooked and slightly golden. Remove from heat.
  • In a clean skillet, add remaining tablespoon of olive oil and the peppers. Sautee for about 5 - 8 minutes, until soft. Remove from heat
  • In a large bowl, whisk the eggs. Add the cream and continue to whisk until smooth. Stir in salt, pepper, and chives (if using).
  • Place a tablespoon of the potato mixture in each muffin holder. Press it down. Sprinkle over the peppers and then the cheese. Pour over egg mixture. Repeat for all muffin holders.
  • Bake or about 15 minute or until golden and puffed.
  • Remove from oven and place tray on a wire rack to cool for about 5 minutes before removing.
  • Serve hot or warm.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Bell Pepper & Egg Breakfast Muffins
Amount Per Serving (1 Breakfast Muffin)
Calories 172 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 127mg42%
Sodium 316mg14%
Potassium 220mg6%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 800IU16%
Vitamin C 22mg27%
Calcium 96mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.