These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy mornings. They are hearty and loaded with fluffy eggs, potato, spinach, melted cheese and crisp bites of bacon.

Breakfast egg muffins served on a white platter

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Egg Muffins Recipe:

Eggs are a breakfast favorite in our house – they are protein-packed and a great way to start your day. These are a fun twist on your regular scrambled eggs.

A Make-Ahead Breakfast!

These egg muffins are wonderful fresh out of the oven but they can also be made ahead and refrigerated up to 5 days or frozen (see freezing and reheating instructions below). We love a good make-ahead breakfast to jump-start our day. Some of our favorites make-ahead breakfasts are breakfast burritos, these Egg, Ham and Cheese Crepes or French Toast Casserole.

Up close egg muffin garnished with chives and bacon

Fun Add-Ins To Try:

Once you have a good base, you can make all kinds of egg muffins based on what you have on hand. These also work really well with:

  • sliced cherry tomatoes
  • cooked sausage
  • sautéed mushrooms,
  • diced ham,
  • asparagus,
  • black olives,… the possibilities are endless!

How to Freeze & Re-heat Egg Muffins:

Cool egg muffins completely then cover and refrigerate up to 5 days or place muffins in a freezer bag and freeze up to 3 months.

To reheat: microwave frozen muffins uncovered for 80-90 seconds, or until hot. Microwave refrigerated muffins for 20-25 seconds.

Breakfast egg muffins with potato, spinach, eggs, cheese and crisp bacon in muffin tin

How to Keep Egg Muffins from Sticking:

  • Ue a non-stick 12-count non-stick muffin tin (Amazon affiliate link)
  • Silicone muffin liners are best because they release the egg muffins easily, clean up quickly and you don’t need to grease them.
  • Avoid paper liners as they are difficult to remove from baked muffins.
  • If silicone liners are not available, generously spray muffin tin with cooking spray.

Breakfast casserole muffins come together quickly. Loaded with potato, spinach, eggs, cheese and crisp bacon. Freezer friendly make-ahead breakfast muffins! | natashaskitchen.com

Watch How to Make Breakfast Muffins:

There really is nothing to it! These are family-friendly and picky-eater approved. I hope they make your mornings a little more exciting!

Natasha's Kitchen Cookbook

Breakfast Egg Muffins

4.98 from 256 votes
Author: Natasha of NatashasKitchen.com
These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy mornings. They are hearty and loaded with fluffy eggs, potato, spinach, melted cheese and crisp bites of bacon.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients 

Servings: 12 Egg Muffins
  • 6 oz bacon, cut into 1/2" pieces
  • 1 small onion, 1/2 cup finely chopped
  • 1 large or 2 small russet potatoes, peeled
  • 4 oz fresh baby spinach, 2 cups, coarsely chopped
  • 6 oz mild cheddar cheese, (1 1/2 cup shredded), divided
  • 8 large eggs
  • 1/2 cup half and half, or equal parts whipping cream and milk
  • 2 tsp Tabasco sauce

Instructions

  • Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.
  • Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped onion until softened (2 min).
  • Meanwhile grate potato on the large holes of a box grater. Use your  hands to squeeze out as much water as you can from potatoes then pat dry with paper towels. Once onions are softened, add grated potato to the skillet with onions. Sauté stirring a few times until potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.
  • In a medium bowl, whisk together 8 eggs, 1/2 cup half and half and 2 tsp Tabasco sauce. Stir in sautéed potatoes, chopped spinach and 1 cup cheese.
  • Distribute mixture evenly among a 12 count muffin tin. Sprinkle tops with bacon then top with remaining cheese. Bake at 375˚F for 22-23 min or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve.

Nutrition Per Serving

148kcal Calories5g Carbs11g Protein9g Fat4g Saturated Fat127mg Cholesterol446mg Sodium207mg Potassium1220IU Vitamin A5mg Vitamin C143mg Calcium1mg Iron
Nutrition Facts
Breakfast Egg Muffins
Amount per Serving
Calories
148
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
127
mg
42
%
Sodium
 
446
mg
19
%
Potassium
 
207
mg
6
%
Carbohydrates
 
5
g
2
%
Protein
 
11
g
22
%
Vitamin A
 
1220
IU
24
%
Vitamin C
 
5
mg
6
%
Calcium
 
143
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: breakfast egg muffins, egg muffins
Skill Level: Easy
Cost to Make: $$
Calories: 148

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Merlin
    March 25, 2024

    Can I make these in a mini muffin pan that has been sprayed with cooking spray? I understand that I would need to adjust the cooking time. Want to use them as appitizers at a Easter brunch.

    Reply

    • NatashasKitchen.com
      March 25, 2024

      Hi Merlin! I don’t see why not. They’ll just bake faster than standard size muffin pans.

      Reply

  • Deidre
    March 23, 2024

    Can this recipe be made in a casserole dish instead of muffin pan? If so, how much would the cooking time be adjusted?

    Reply

    • NatashasKitchen.com
      March 24, 2024

      Hi Deidre! Tanya, I think it would work fine in a casserole dish. You may need to bake a few minutes longer, just bake until a toothpick comes out fairly clean and the egg portion feels set as you insert the toothpick.

      Reply

  • Candace DeWitt
    March 21, 2024

    They were awesome but I omitted the bacon so 1/2 tsp salt and pepper were necessary.

    Reply

    • Natashas Kitchen
      March 21, 2024

      Gret call on making that adjustment. I’m glad you enjoyed it, Candace!

      Reply

  • Bill
    March 16, 2024

    I used Tabasco sriracha which adds great flavor. Mushrooms, spinach and bacon. My wife doesn’t like vegetables but loved it in your recipe. I use a lot of your stuff. The best of all is the banana bread. 👍 thank you

    Reply

  • Cherie
    March 2, 2024

    Amazing and delicious. At first, as I took them out of oven, they seemed overly greasy. I let them sit on the stove to settle & cool a bit. Grease disappeared and the muffins were perfect ! I made as directed. The little bit of hot sauce wasn’t even noticeable. I’m sure it added a lot of flavor in the whole dish. I used a large 6 muffin pan, for 5 nice sized servings. This fed hubby and I for two mornings. I served with fresh berries. Next time I’ll fry up sausage. I don’t see the other add-ins notes. And I sure like that you have a “tab” to keep the recipe on my screen.

    Reply

    • NatashasKitchen.com
      March 2, 2024

      Thank you for sharing, Cherie! If you scroll up above the the recipe card in the blog post, I have a section titled, “Fun Add-Ins To Try.”
      It’s underneath the second image.

      Reply

  • Karen
    February 28, 2024

    I omitted the Tabasco and just added a little salt and pepper. Mine was done baking at 20 minutes. Delicious!

    Reply

    • Natashas Kitchen
      February 28, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Karen!

      Reply

  • Amal Tawfeelis
    February 27, 2024

    Hi Natasha, love all your recipes, thank you so much
    can i sub the potatoes with zucchini for a healthier option?

    Reply

    • NatashasKitchen.com
      February 27, 2024

      Hi Amal! That would be fine. Also- see my note above for other fun add-ins to try.

      Reply

  • Cathy
    February 7, 2024

    These are very tasty! There is a lot of goodness in a muffin cup. Yet another recipe we will be making for our breakfast prep. Thank you 😊

    Reply

    • NatashasKitchen.com
      February 7, 2024

      So glad you love it, Cathy!

      Reply

  • Claire Joy
    January 18, 2024

    Hi just wondering if these can go into an air fryer? Both for initial bake and for defrosting?
    Thanks

    Reply

    • NatashasKitchen.com
      January 19, 2024

      Hi Claire! I haven’t tested that to know how to adjust the time/temp. If you experiment, let us know how they turn out.

      Reply

  • Bri S.
    December 18, 2023

    I added mushroom and mixed most of the bacon in, with a sprinkle on top. Had to add 1 extra egg to accommodate the extra fillings which worked out perfectly. Would do 1/2-1 cup less spinach next time, personally, but these were great! Will be adding to my rotation of breakfast preps.

    Reply

    • Natasha's Kitchen
      December 19, 2023

      Thank for sharing, glad you enjoyed it!

      Reply

      • Assunda
        March 1, 2024

        Hi Natasha. I love your recipes. Can’t wait to try this breakfast one. I don’t see on your blog were it says fun add ins.

        Reply

        • NatashasKitchen.com
          March 1, 2024

          Hi Assunda! The note is in this blog post, just scroll up above the recipe card and comments you’ll see my notes written in the blog.

          Reply

    • Brianna Shackleton
      December 20, 2023

      I would also include the saved bacon fat as a line item in the ingredients. I halved the recipe, but it does not change the amount of bacon fat stated in the body of text. I ended up way over-saturating the onions and potatoes and had to paper towel a lot out. Still turned out delicious!

      Reply

  • Karen
    November 21, 2023

    While these are delicious and I’m making them for the third time, The prep time you’ve indicated is incorrect. Assemble time would be more accurate. Grating potatoes, slicing onions, grating cheese, cooking the bacon, chopping the spinach took me almost an hour!

    Reply

    • Natasha's Kitchen
      November 21, 2023

      Thanks for the feedback, Karen. The prep time is according to how long we prepared the ingredients but thanks for your notes.

      Reply

      • Erin
        December 18, 2023

        I have to agree. The time on this recipe is misleading and should be updated so your readers know what they are getting themselves into. It took me well over an hour to prep, cook, and finish this meal.

        Reply

        • Natasha
          December 18, 2023

          HI Erin, you are correct – I updated the recipe card to more accurately reflect the cooking time. Thank you for pointing that out!

          Reply

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