Karen’s Breakfast Muffins

I have been trying to come up with something for Flavor of the Month theme for September….a tribute to John Hughes.  Finally, I decided on The Breakfast Club which I have not seen.  Breakfast is breakfast.  Then came all the wonderful possibilities for a breakfast and what went through my mind was breakfast in a muffin.  Muffins are made with eggs.  Add some cheese, some onions, tomatoes and something else but what should that something else be?

I have submitted this to Our Krazy Kitchen , Simple Saturday.  Check out those recipes.

I was visiting a blog I am relatively new to and one I love - Muffin Fixation.  Karen has such wonderful and creative muffins aside from other recipes to share with us.  Jump over there and see what fun you will have.

I asked Karen if she had any ideas for a breakfast muffin, thinking she would come up with corn muffins or an addition.  Instead, she emailed me and told me she was working on something.  I went off to work to find, when I returned home, there was a recipe on her blog, just for me.  Is that a true blogger for you?  Please show Karen your support.  She is there for us.  Let us be there for her.

Tonight I made her Breakfast muffins.  I ended up making a few changes, not to improve, but because I realized I did not want cheese, which was my suggestion, in the first place (I think).  Being kosher means not having meat and milk products in the same meal.  I thought I would keep the muffins neither meat nor milk so we can eat them whenever we want.

The original delicious recipe can be found on Karen’s blog.  I will give you mine with my changes but try hers.  Truthfully, it sounds better

   Her’s is also called O’Brien’s  Breakfast Muffins – perfect name for a nice Jewish gal like me.        

                                                                                                                                                                                                                        

                    

Karen’s Breakfast Muffins

Ingredients

16  ounce package of hash browns (I bet mashed potatoes would work also)

2 Tablespoons oil

3/4 cup Tofutti cream cheese (non dairy)

3/4 cup seasoned diced tomatoes(I used a can that had roasted onions in the mix of tomatoes) (I think the brand is Eden.)

2/3 cup gluten free flour mix

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup milk

3 eggs

1 mushroom browned

 

Directions

Preheat oven to 400.

Cook potatoes in oil on a hot skillet until lightly browned and tender.

Spray 12-cup muffin tin with non-stick oil.

Divide potatoes evenly in bottom of each cup.

Top potatoes with 1 Tablespoon cheese and 1 Tablespoon tomatoes.

The one browned mushroom is for the giant muffin.

In separate bowl mix together baking mix, milk, eggs .

Pour mix evenly over each cup.

Bake at 400 for 30 minutes until golden brown.

I also had enough for one jumbo muffin which I, at least doubled or tripled the ingredients.

I am more excited about this than any recipe of recent times.  It is tasty dominated by the potatoes which I adore.  It is easy to make and fast to eat.  I am afraid to see what is left.

This recipe is gluten free.  For those of you who don’t have this restriction, just replace with all purpose flour and the rest will work for you.  I did not even use guar or xanthan gum with this recipe.

Again, three cheers for Karen.  I am the new president of her fan club.  Join me. 

 

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