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 from 12 votes
Prep Time: 12 minutes
Cook Time: 23 minutes
Total Time: 35 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$12
Servings: 12 Breakfast Casserole 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, coarsely chopped
  • 6 oz 1 1/2 cup, mild cheddar cheese, grated
  • 8 large eggs
  • 1/2 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, 1/2 cup half and half and 2 tsp Tabasco sauce. Stir in sauteed potatoes, chopped spinach and 1 cup cheese (reserving 1/2 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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Costas
    November 12, 2018

    How about using crumbled feta cheese? It will be like a spinach bacon pie without fyllo dough! Reply

    • Natashas Kitchen
      November 12, 2018

      That sounds delicious!! Reply

  • Lena
    September 15, 2018

    Thank you for the recipe! Have you tried it without spinach? Reply

    • Natashas Kitchen
      September 15, 2018

      Hi Lena, You can mix in a variety of different kinds of vegetables. I think it would work out even if you omitted that spinach. You could use finely sliced bell peppers and sauté them with the onions. You could do the same thing with chopped asparagus, or mushrooms would taste Great! There’s a lot of room for creativity with this recipe. T Reply

  • Tim Bennett
    July 30, 2018

    Natasha, here is a variation on your theme that I created. Prep? What prep? Throw it all in a bowl, mix it up, pop it into you well greased muffin tin and bake for 20-25 minutes. So light and fluffy, freezes and reheats beautifully.

    8 eggs, beaten
    1/3 cup diced onion
    1 cup shredded cheddar cheese
    1 cup cottage cheese
    1 cup diced ham
    1 can ro-tel tomatoes with green chilies, drained and rinsed
    1 cup buttermilk pancake mix Reply

    • Natashas Kitchen
      July 30, 2018

      Thank you for sharing that with us Tim! Reply

  • Chris
    July 12, 2018

    These little gems are delicious. We ate them, right out of the oven; then microwaved a couple, today, from the refrigerator. I froze the remainder, and have no doubt they’ll be as great, when thawed! I used ham, instead of bacon as that’s what I had. I don’t know about the recipe “going together quickly,” as it took me longer than I expected to grate the cheese, chop and fry the ham(bacon), then onions, then potatoes. (Yes, I used my Cuisinart!) But, I didn’t want to mix everything together in the skillet. I had a handful of spinach, so chopped that, too. I buttered the muffin cups, and the muffins released immediately. (That may have something to do with my “USA Pan Bakeware” which is heavy duty and rarely gives me problems with anything sticking.) Great recipe, especially the concept of making them ahead, for overnight guests or busy mornings! Reply

    • Natashas Kitchen
      July 12, 2018

      Thank you so much for this thoughtful review, Chris! I’m so happy you found a family favorite! Reply

  • Debbie
    May 27, 2018

    Hi Natasha,

    Can I make this the night before and store in fridge before baking next day. P.S. – I luv watching your cooking video’s! Reply

    • Natasha
      May 28, 2018

      HI Debbie, I think you could make that work as long as you don’t add the hot sauce until just before putting them in the oven. I would also stir in the bacon before baking. Reply

  • Donna G.
    May 13, 2018

    OMG this is a BOMB!!! I’m actually about to make it tonight in preparation for tomorrow’s breakfast. Will be making this minus the Tabasco though coz I don’t have it at hand. Anyway I’m following you at Instagram and Facebook. I love all your recipes. Reply

    • Natasha's Kitchen
      May 14, 2018

      Hello Donna, I’m glad to hear how much you love the recipe! Thanks for following and sharing your excellent review! Reply

  • Luba
    May 9, 2018

    I made these twice and they were wonderful! I froze some and now take them out of the freezer and pop them in the microwave for one minute. They are moist and the Tabasco gives them just enough spice! Reply

    • Natasha's Kitchen
      May 9, 2018

      Awesome, I’m happy to hear how much you enjoy the recipe Luba! Thanks for sharing your great review with other readers! Reply

  • deb
    May 9, 2018

    wondering can i use frozen spinach, thawed, and how much? Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi Deb, I think it could work if it is well-drained. I would probably use the same amount by weight (4oz) – it may be able to handle a little more if it is well-drained. Reply

  • Sara
    January 28, 2018

    Very easy and family approved recipe! Went with tsp. Chile’s & 1 tsp. Tabasco but I’d add the 2nd tsp. of of Tabasco next time! Reply

    • Natasha's Kitchen
      January 28, 2018

      I’m glad to hear your family enjoys the recipe Sara! Thanks for sharing your great review! Reply

  • Mila
    November 27, 2017

    It was ok…would i make it again……NO…..very american and nutural. Reply

    • Chyleen Vandersluis
      January 25, 2018

      Natasha if I want to freeze these, would I just pull one or two out the night before and microwave? If so how long do I microwave them for? Thanks! Reply

      • Natasha
        natashaskitchen
        January 26, 2018

        Hi Chyleen, these can be reheated from the refrigerator on high heat about 30 seconds or from the freezer about 1 minute, or until heated through. Reply

  • Paula Margonie
    November 27, 2017

    One of my favorite recipes! How long can I store the breakfast casserole muffins in the refrigerator? Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Paula, I’m so glad you love the recipe! You could store these 3-5 days in the refrigerator and longer in the freezer. Reply

      • Trish
        September 30, 2018

        I would like to make this the night before. Can I refrigerate and bake in the morning? Reply

        • Natasha
          October 1, 2018

          Hi Trish, I haven’t tried that but if I were doing that, I would omit the hot sauce and add it just before serving – the vinegar in the hot sauce might cause some unwanted separation of the mixture. Reply

  • Joe R
    November 26, 2017

    Would there be any reason frozen hash browns wouldn’t work as well? Reply

    • Natasha
      natashaskitchen
      November 26, 2017

      Hi Joe, frozen would work great in this recipe 🙂 Reply

  • Luda
    October 24, 2017

    Hi Natasha! Thank you so much for posting all those wonderful recipes! I made this breakfast casserole in the casserole dish, since i didn’t have the muffin one…. anyways, had to add few more minutes of baking time but it turned out great!!! We all loved it and my husband even went for thirds!!! So, I must’ve done something right 😉
    We’ll definitely make it again! Thank you:) Reply

    • Natasha's Kitchen
      October 24, 2017

      Hello Luda! I’m happy to hear how much everyone loves the recipe! Thanks for sharing your great review! Reply

  • 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

  • Rose Gutierrez
    January 25, 2017

    Can I use just regular muffin baking cups if I don’t have the a silicone cups? Reply

    • Natasha
      natashaskitchen
      January 25, 2017

      Hi Rose, I tried the paper liners and they did not work well. The egg sticks to paper pretty badly. If you don’t have the silicone cups, it’s best to grease a non-stick muffin tin and bake directly in the muffin tin then slide a plastic knife around the muffin to help release it. Reply

  • Tanya
    January 19, 2017

    Natasha, I was going to ask what if I make it in glass pan then cut it in squares? Would it work? I need to make something for women’s group.. it looks so good.. hopefully it will work.. otherwise wise it be couple batches.. Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      Hi Tanya, I do think that would fine work 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

  • McKenzie
    January 8, 2017

    Hi Natasha,
    I am a FCS teacher and I would like to do this lab with my high school Nutrition class. Have you tried substituting the 1/2 cup half and half for milk. I am trying to make the recipe more cost efficient. Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      I haven’t tried that substitution but I’m guess it would still work. Reply

  • Tanya
    January 7, 2017

    Hi Natasha, is this receipe wont be spicy ? My kids dont like spicy food.
    Thank you Reply

    • Natasha
      natashaskitchen
      January 7, 2017

      You can hardly sense the spiciness in this recipe. My son does not like spicy food either and he loved these! 🙂 you can use less hot sauce and just add a pinch more salt. I hope your family loves these! Reply

  • Mark Gucciardi
    January 1, 2017

    These were great!!!! Reply

  • Karen
    January 1, 2017

    Hi Natasha,

    I’ve just made these casserole Muffins the first morning of 2017. They turned out well and test really good, my family loved them! Sorry I don’t have instagram or facebook to show you the pics. You are right, they don’t need salt although my husband had them with ketchup…
    I will definitely make this breakfast again and very often! Better yet, I will pre-cook the bacon, onion and potatoes the night before so I can quickly mix them with the egg mixture the next morning and ready to bake (with silicon liners for sure…).
    I just couldn’t wait to tell you: Thank you so much for sharing this wonderful tasty and healthy recipe!
    Happy New Year!
    Karen Reply

    • Natasha's Kitchen
      January 2, 2017

      So nice to hear Karen! 🙂 I am so glad you enjoyed it! Reply

  • Tanya
    January 1, 2017

    Hi Natasha. Can I substitute spinach with anything also? I just don’t want to go to the store for it since I have everything ales! 🙂 thanx for sharing and Happy New Year! Reply

    • Natasha
      natashaskitchen
      January 1, 2017

      You can mix in a variety of different kinds of vegetables. I think it would work out even if you omitted that spinach. You could use finley sliced bell peppers and sauté them with the onions. You could do the same thing with chopped asparagus, or mushrooms would taste Great! There’s a lot of room for creativity with this recipe. Thank you and you have a happy New Year as well! Reply

  • December 29, 2016

    Oh boy! This breakfast recipe looks so delicious, I need to make them for my munchkins! Pinning to make it later 🙂 Reply

    • Natasha's Kitchen
      December 29, 2016

      Let me know what you think! Reply

  • December 29, 2016

    These are one of my go-to for busy mornings! Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      I agree! I love that they are freezer and refrigerator friendly and I especially love that my son calls this one of his favorite recipes because he’s the harder one to feed in the morning! 😉 Reply

  • Stacey
    December 29, 2016

    I have a silly question.. If I put them in he freezer.. do I cook it first? And to defrost do I just pop them in the oven? Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      Hi Stacey, good question! 🙂 Cook them first then cool to room temperature and freeze them. Pop them in the oven to reheat or the microwave, but I prefer the oven 🙂 Reply

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