A make-ahead breakfast egg and hash brown muffin recipe that is seasoned with salsa and is gluten free.
Life just got a little crazy around here. Thanks to my neurotic preparedness and a love of quick and easy recipes… at least Cohl and I won’t be going hungry!! (How many of you GF eaters out there bring a “food bag” as big or bigger than your actual “clothing bag” when you go on a trip?!)
Cohl just accepted a new job that will take us 1.5 hours from our home 2 days out of the week. Sound a little crazy? Perhaps. But fortunately we have a TON of friends who live in this nearby city and are willing to help us out by letting us bum a night at their house once/week. In my effort to prepare for this 2 day, 1 night trip I started cooking like a mad woman. Being a firm believer in a hearty breakfast, I didn’t want to go without my eggs for the next two mornings. Then it hit me… I once made these easy hash brown and egg muffins when we were in dental school for busy mornings. That would be perfect for this quick trip!
This recipe does not require much in the way of ingredients. Ten eggs, some salsa, cheese and hash browns and you’re almost done. The egg muffins re-heat beautifully in the microwave and have a yummy texture. Feel free to use whatever your favorite salsa and cheese happens to be. This time I used a Medium Restaurant Style salsa with some Sharp Cheddar cheese. Make a bunch ahead for the work week or set them out as a treat at a Sunday brunch. Hope you enjoy!