Breakfast Casserole Muffins (VIDEO Recipe)

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

These breakfast casserole muffins come together quickly and are so cute and tempting on a holiday brunch platter. They are hearty and loaded with potato, spinach, eggs, melted cheese and crisp bites of bacon… mmm bacon. This recipe was sponsored by Tabasco and if you haven’t discovered it yet, you should know that Tabasco’s original pepper sauce pairs really well with eggs! I put it on my scrambled eggs and in my breakfast sandwiches.

When our friends at Tabasco asked us to come up with a holiday breakfast recipe, this breakfast casserole was at the top of my list! The Tabasco seasons the casserole perfectly (notice there’s no salt or pepper added in the recipe!) and Tabasco provides an awesome pop of flavor.

This recipe is family and kid-friendly as is and if you like a little extra heat, serve with more Tabasco of course ;). My son has deemed this one of his favorite recipes. It is an easy, excellent and holiday worthy breakfast… or brunch (and sometimes dinner!).

Watch How to Make Easy Breakfast Casserole Muffins:

What You’ll Need:

Non-stick 12-count muffin tin
Silicone muffin liners – optional but highly recommended because they release the egg muffins easily, clean up quickly and you don’t need to grease them.

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

P.S. Leftovers store really well in the refrigerator or freezer. I put a few in the freezer for a busy morning! Big thank you to our friends at Tabasco for sponsoring this yummy video recipe :).

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

Print Friendly for Breakfast Casserole Muffins:

Breakfast Casserole Muffins (VIDEO Recipe)

5.0 from 5 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $9-$12
Serving: 12 Breakfast Casserole Muffins

Ingredients

  • 6 oz bacon, cut into ½" 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 (1½ cup), mild cheddar cheese, grated
  • 8 large eggs
  • ½ cup half and half (or equal parts whipping cream and milk)
  • 2 tsp Tabasco original pepper sauce

Instructions

Prep: Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.

How to Make Breakfast Casserole Muffins:

  1. Add 6 oz chopped bacon in a large non-stick skillet and sauté over medium-high heat, stirring occasionally until browned (6 to 8 min). Remove bacon to a plate and discard excess oil, reserving 2 to 3 Tbsp oil in the pan.
  2. In the same pan, sauté finely chopped onion until softened (2 min). Meanwhile Grate potato
  3. (you want to do this just before using so it maintains it color), squeeze dry with fist-fulls then pat dry with paper towels. Once onions are softened, add grated potato to the skillet with onions. Sauté over medium heat, stirring a few times until potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.
  4. In a medium bowl, whisk together 8 eggs, ½ cup half and half and 2 tsp Tabasco sauce. Stir in sauteed potatoes, chopped spinach and 1 cup cheese (reserving ½ cup cheese for topping).
  5. 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. Let cool a few minutes in the pan then serve.

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

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

Enjoy these easy breakfast casserole muffins – they would be perfect for New Year’s Day!! I hope they become a favorite in your home as well!

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

Read comments/reviewsAdd comment/review

  • Allison
    September 20, 2017

    I made these exactly as the recipe stated, and thought I’d add my two bits. 😉

    Loved these! I used parchment paper muffin liners. They didn’t stick, but they were a bit oily/greasy on the bottom. I soaked it up with paper towels and removed all the liners. I wonder if anyone else had this problem? I might try the lotus sized parchment paper liners next time so that they are a bit bigger and not overflowing. 🤔

    My kids did not find them spicey at all. I would actually add more Tabasco next time!

    Thanks for a great recipe! Perfect for the kids lunch box. Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      Hi Allison! I’m so glad you and your children enjoyed the recipe! 🙂 Reply

  • carol mccarthy
    August 19, 2017

    Those muffins look delicious and simple. I cant wait to try them. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Let me know how they turn out 😬 Reply

      • Ngaio T
        September 12, 2017

        Turned out great! These were absolutely delicious! Made some last night for hubby to take with him this morning. Reply

        • Natasha's Kitchen
          September 12, 2017

          Awesome! I’m glad to hear that! Thanks for sharing 🙂 Reply

  • Roodlyne Merisier
    April 5, 2017

    Do you think i can use this recipe as meal preps for the week? Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      HI Roodlyne, I do think that would work well 🙂 Reply

  • Nadia
    March 7, 2017

    Yes! Definitely on make again list! It’s delicious and fun size. Thank you!

    PS. I made a mistake with using paper liner cups. Muffins stuck to the paper. Immediately I went to my amazon account and added silicone cups to cart! Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      I’m so glad you enjoyed it!! Yes the paper liners are awful for this recipe. I think you’ll totally love the silicone ones! Clean up is way way easier 🙂 Reply

  • Char
    February 16, 2017

    Do you think I could substitute cauliflower for potatoes? If so about how much cauliflower? Trying to stay low carb. Reply

    • Natasha
      natashaskitchen
      February 16, 2017

      I do love the idea of using cauliflower! Let me know how you like it! I would probably use the same amount as the potatoes so roughly 1 1/2 cups of cauliflower cut into small florets. If you use more than that, it will overwhelm the muffin tin. Reply

      • Char
        February 16, 2017

        I ran the cauliflower through a food processor and the recipe turned out amazing! Reply

        • Natasha
          natashaskitchen
          February 16, 2017

          That sure sounds great! Thank you so much for reporting back and sharing your great results! 🙂 I am so going to try that! Reply

  • Ira
    February 5, 2017

    Any way to make this without any dairy products? Reply

    • Natasha
      natashaskitchen
      February 5, 2017

      Hi Ira, I haven’t tried it without and I think if you omit the half and half, they would have a denser consistency but I do think it would still work. I’m not sure what else to recommend that’s non-dairy… Has anyone else tried this non-dairy? Reply

      • Caroline
        February 22, 2017

        Hi! Thank you for this recipe. I am going to try it with kefir wich is still milk without the lactose. I’m trying to be lactose free as well. I made quiche with kefir once before and it wasn’t disgusting 🙂. I’ll let you know how it turns out. Reply

        • Natasha's Kitchen
          February 22, 2017

          My pleasure! Please let me know Caroline 🙂 Reply

      • Jan
        March 8, 2017

        I would just whisk in a bit of water, as I do with my scrambled eggs. Just a tablespoon or two should do. Reply

        • Natasha
          natashaskitchen
          March 8, 2017

          Thanks for sharing! 🙂 Reply

  • Oksana
    January 25, 2017

    Made them for my brunch with girls today. Everyone loved them! They were easy to make and ready before everyone got there. Plus it would be easy to reheat as well! Will add to my regulars 😉 thanks! Reply

    • Natasha's Kitchen
      January 25, 2017

      Awesome! They are so easy and tasty. I am glad all of you ladies enjoyed them! Reply

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