Breakfast is the meal that fuels you through the day, says Paolo Vasapolli, executive chef in Food and Catering Services, so it is especially important not to skip it when you are under pressure to perform well—like during mid-term exams.
He offers an innovative way to combine classic breakfast foods in a portable dish that can be made ahead and eaten on the run.
Gluten-free Bacon, Egg and Hash Browns Muffins
- 1 30 oz. bag of 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 bacon, cooked, drained and crumbled
- 1 1/2 cups shredded cheddar cheese
Preheat the oven to 400° F.
Prepare a muffin tray by placing liners in each cup and spraying the inside of each liner with cooking spray.
In a large bowl, mix the hash browns, 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 30-40 minutes or until the hash browns are golden brown.
As the hash browns bake, whisk together the eggs and milk and add the cheese. Add the bacon, and gently mix it all together.
When the hash browns are cooked, push them down gently with the back of a spoon. Scoop the bacon, egg, and cheese mixture into each muffin cup on top of the cooked hash browns, filling the muffin cups to about 3/4 full.
Bake at 400 degrees until the egg layer is set, about 12-14 minutes. Carefully remove from oven, and allow to cool.