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.
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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.
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.
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.
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!
Breakfast Egg Muffins
Ingredients
- 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 lightly packed, 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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Can you prepare everything in the muffin tin the night before & then bake in the AM?
Hi Amanda! The egg mixture can be mixed and kept in the refrigerator overnight but without testing it myself, I am not sure how all the other ingredient will hold up. Let us know if you experiment.
Hello,can you use frozen shredded hash browns instead of potatoes?
Hi Eva! I haven’t tested frozen hash-browns here. Please let us know how it turns out if you experiment.
I used jumbo muffin (6) tin with silicone liners. I found this to be a better size. Pretty much stuck to recipe. I added addition grated cheese after removing tin from oven. A plate appearance thing for me. Topped with a dollop of sour cream. I garnished the plate with a few banana slices and cashews. This was an amazing breakfast recipe with infinite options for ingredients!
There is way too much spinach for this recipe. I couldn’t get all of this into my 12 muffin pan because the spinach took up too much space. I just put these in the oven so we’ll see if there was even enough eggs to cook properly.
Hi Sheryl, was your spinach tightly packed? That could have been the culprit and in that case it could have been up to twice as much spinach.
Having guests this weekend and always something other than the usual! This recipe was easy and so delicious. I’ll be making this over and over again❣️
That’s great to hear, Dana!
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.
Hi Merlin! I don’t see why not. They’ll just bake faster than standard size muffin pans.
Can this recipe be made in a casserole dish instead of muffin pan? If so, how much would the cooking time be adjusted?
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.
They were awesome but I omitted the bacon so 1/2 tsp salt and pepper were necessary.
Gret call on making that adjustment. I’m glad you enjoyed it, Candace!
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
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.
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.
I omitted the Tabasco and just added a little salt and pepper. Mine was done baking at 20 minutes. Delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Karen!
Hi Natasha, love all your recipes, thank you so much
can i sub the potatoes with zucchini for a healthier option?
Hi Amal! That would be fine. Also- see my note above for other fun add-ins to try.
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 😊
So glad you love it, Cathy!
Hi just wondering if these can go into an air fryer? Both for initial bake and for defrosting?
Thanks
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.
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.
Thank for sharing, glad you enjoyed it!
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.
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.
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!
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!
Thanks for the feedback, Karen. The prep time is according to how long we prepared the ingredients but thanks for your notes.
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.
HI Erin, you are correct – I updated the recipe card to more accurately reflect the cooking time. Thank you for pointing that out!