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
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Just made these!! Have been wanting to do this for ages and now company’s coming and breakfast is done!! (Only did 1 tsp of Tabasco!)Thank you!!
You’re very welcome, Paul! I hope everyone loved it.
These egg muffins are excellent. Just made them for lunch and we’re very satisfying. Great recipe .
Hi Natasha, I love your recipes and this one looks like a keeper. One question, could this be baked in a 9 x13 Pan instead of muffin tins.
Hi Loretta! It would work to bake as a whole. I just haven’t tested it myself to know what size pan and how to adjust the baking time.
Delicious, easy, and moist. Also versatile. I made two versions, one with batch with whole eggs and the other with egg whites and lactose free cheese. Both were great for my family. I will add this recipe to my breakfast rotation recipes yum!
May I omit the potato or is it needed to keep the form?? Thank you.
Hi Paula! You can make them without too. Also, check out my Cottage Cheese Egg Bites (with Video). These can be modified to add ingredients like bacon for variation.
I did not rate this recipe because I haven’t made it as yet. With re the potatoes, can you use frozen hash browns (uncooked) and, if you can, in what amount? I’m not sure what one or two potatoes add up to. I have everything for the recipe except fresh potatoes and I really think this recipe is going to be great for me. I am 86 and a widow and have stopped liking to cook for one and my diet is terrible. I love the idea of these muffins and the recipe I can count on because it is on your site. Thanks!
Hi Carol, I imagine frozen hash browns can also work well in this recipe. Please let us know how it goes if you do try it.
Did the recipe exactly and very bland…
Zero flavor and no salt??
Hi Yuz! I’m not sure why it would be bland. It gets plenty of flavor and salt from the cheese and bacon. That is why we do not add any additional salt. Did you make any changes or use different ingredients?
Delicious 😋 definitely a make again breakfast!
Hi Natasha, I was wondering if I could make this a little more bariatric friendly by using milk instead of the half-and-half? I would definitely omit the potatoes, bacon, and onion (don’t like onion) and add mushrooms and cubed ham along with the spinach. I was wondering, do you use any other spices besides the hot sauce? I’m not really a hot sauce person, but I do like a little kick! Thanks I appreciate it!
Hi Annmarie, That sounds like a great way to customize the egg muffins to your taste! 😊 Using milk instead of half-and-half should work but use a little less since it’s lighter. For extra flavor without hot sauce, you can try a pinch of smoked paprika, black pepper, or even a little garlic powder. Your additions of mushrooms, ham, and spinach sound delicious! Let me know how it turns out! 🍳✨
Hello Natasha
Could we prepare the recipe a little in advance and bake them when we sit down at the table with the guests?
Thank you!
Andrée
Hi Andree! I think it could work. The ingredients may settle so you might need to give them a stir before baking. Or refrigerate and pour the mixture in the tins before baking. For even baking, you may also let it come to room temperature first.
I would also omit the hot sauce and add it just before serving – the vinegar in the hot sauce might cause some unwanted separation of the mixture. Let us know how it turns out.
Hello, this looks delicious and I can’t wait to make it! I was wondering how long they last in the fridge for??
Hi Haley, thee are make-ahead friendly. 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 full freezing and reheating instructions in the recipe).
I need a Mexican-style breakfast muffin. What would you suggest adding?
Hi there! You can add some chopped jalapeños, bell peppers, cilantro, cheese and so much more!
These are like mini frittatas and I love that you can customize them and use whatever is in the pantry. Thank you for sharing such a wonderful recipe.
That’s exactly why we love them, great way to use up veggies and eggs too! They’ve pretty versatile. Thank you for sharing your comment with us, Karen.