Breakfast Egg Muffins (VIDEO)
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
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.
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 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
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Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.
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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).
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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.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love all of the recipes that i have made from your site, thank you for sharing…..
You’re welcome, I hope you’ll love all the recipes that you will try!
Just made these for my husband and myself: both of us work early so these can save me time in the morning. Taste good, I added sausage,peppers and onions,and ham. Looking forward to breakfast tomorrow. Thanks . Love your recipes
That sounds delicious! Thank you for the feedback. 🙂
Hi Natasha, I want to make a bunch of these muffins for a big crown, but I want to make them ahead of time and was wondering if they are geezer friendly? Also if they are freezer friendly, how can I reheat them?
Thank you for everything you do. ❤️
Thank you for the good feedback, Rita. Please see the section titled: How to Freeze & Re-heat Egg Muffins
Hi Natasha,
Can this recipe be doubled?
I’d like to make 24 but not sure if it will make a difference.
Thanks
Hi Christina! Yes, that would be fine.
Love all your recipes. I’ve tried many, everyone thinks I’m a great cook,because of your recipes. Thank you.
Aww, that is great! Thank you, Ann. So glad you enjoy my recipes.
I really enjoy your recipes. I’m trying KETO and this works great.
That’s wonderful, Brenda! Have you seen my archive of keto recipes?
Love your easy no fuss recipes. The Chicken Pot Pie soup is a favorite now. Made the Breakfast egg Muffins too and they’re yummy also replaced the bacon with shredded chicken as some members don’t eat pork …..do u think I can I make these in the microwave too? Silicone liners works like a charm.
Thank you for your good comments and feedback, Jacqueline. I use the microwave only to reheat them.
Hi Natasha
I love your recipes, I make them all the time, especially your roll up lasagna.
Keep making the recipes, I love them.
Your kids are beautiful
Take care
Stay safe
Hugs🤗🤗
Thank you, Clarice. 🙂
These egg muffins are easy to make and delicious! They hear up well, too! I would recommend the silicone muffin cups.
The bet the silicone liners are a game changer! I’m so glad you enjoyed this recipe, Susan!
These are very good, but I found the quantity of batter was too much for 12 muffins. I filled them to the top of my silicone muffin liners and still had about 2 TBSP left over. They overflowed the sides of the liners, so next time I will cut back to 7 eggs and less potatoes & onions and fill only 2/3 full. I read that baking at a lower temp may help avoid deflating so I’ll try 350 for about 25 minutes to avoid that. Otherwise, great recipe!
Thank you so much for sharing that feedback. Sometimes too many potatoes can make it so the filling is too much. I appreciate your tips and review.
Question. I’ve made this once and follows recipe. I plan on making it tomorrow but bought potatoes already cut into hash browns. Can you tell me in cups the equivalent to 2-3 potatoes? Thanks. I enjoy your videos.
Hi Jessica, I have not tried this or measured the potatoes so I am not sure how much you would get. A quick goole search stated that it took about 1 medium potato to get 1 cup shredded potato. Do you have a food scale to measure? 1 large russet potato weighs about 280g or more. Hope you find one of these helpful.
Hi Natasha and Jessica! I’m getting ready to make this recipe and want to confirm, it’s okay to use frozen hashbrowns, but let them thaw and then squeeze as much water as possible from them? Thanks!
I was surprised that the recipe doesn’t call for salt. Is that because there is salt in the bacon? Also, can de-thawed, frozen spinach be used in place of fresh spinach. If so, are the ounces the same? By the way, I love all your recipes!
Hi Lisa, you’re right about the salt. But feel free to add a bit of salt if you prefer it to be a bit saltier. I imagine frozen spinach can also work well in this recipe. Please let us know how it goes if you do try it.
looks delicious..will definately try…will need to purchase the silicon muffin pads..i have paper only
I hope you love it! you can find our favorite kitchen tools and our silicon pads in our Amazon Affiliate Shop HERE.
Hi Natasha
when I make these they look great as they are cooking but when they are cooling they deflate. Any ideas?
Hi Cindy, you can leave these breakfast egg muffins to cool down inside the muffin tin before removing them; otherwise, they will deflate too quickly and potentially collapse.
Thanks so much for your amazing easy too follow recipes have tired sweet and savoury and your cakes 👍🏻super delicious many thanks
You’re most welcome! It is my pleasure to share these recipes with you all.
Just finished making a batch… delicious! My only issue was that the muffins stuck very badly to the greased muffin tin; maybe next time I’ll use cupcake inserts? I just don’t want to invest all that money into silicon ones. But recipe is very good
Hi Karen, that is unusual that it stuck to the silicone liner. Try greasing the liners and they normally should pop right out. Also, make sure they are fully cooked through – undercooked egg muffins may be more likely to stick.
Can the egg muffins be frozen?
If so, how should they be reheated? From frozen or defrosted?
Hi Susie, please see the section titled: How to Freeze & Re-heat Egg Muffins
I used parchment paper liners for the muffin cups – worked great. They are a little hard to find. I think they are available on Amazon. I got them at Target
Good to hear that, thanks for sharing!
Can you freeze these ?
Hi Carla, please see the section titled: How to Freeze & Re-heat Egg Muffins
Could you please share a tex-mex version of these muffins?
Hi Omar, I don’t have a recipe for that yet but thanks for your suggestion.
just replace the spinach with bell pepper add replace the bacon with chorize
Could I change out the bacon with crumbled breakfast sausage?
Hi Sharon, I think that works! The recipe is so versatile so feel free to try and experiment.
If I skip the spinach, should I add more eggs?
Hi BA, you can replace or omit. You can mix in a variety of different kinds of vegetables. I think it would work out even if you omitted that spinach though. 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.
I made a change which is not fair, but I’m trying to get myself to like turnips. (I believe there’s a trick to buying them so they’re not bitter).
Anyways, we’re low carb/keto in this house and I experimented with shredded turnip instead of potato. 1/2 carb per muffin and simply delicious! We really couldn’t tell the difference. Great recipe Natasha!
Thank you for this great feedback Karen! I’m so glad you enjoyed it!
Love to watch your videos.they are fun and entertaining.
You’re so nice! Thank you for that wonderful compliment, Janice!
Made my first batch of breakfast muffins today they turned out well and looking forward to tasting them at breakfast tomorrow
Thanks for the recipes Natasha
I hope you love them, Ivy!
what do you suggest for an add on to these..maybe serve yogurt and fruit?
Those are good ideas, Faye. It’s also great with toast and coffee or tea!
hallo
zou dat mogelijk zijn om dat als ontbijtje te geven in het woonzorgcentrum waar ik werk ?
Hi Kaylin, sure you can go ahead and try this recipe. Hope they love it!
Can I use egg whites or some egg whites with an egg? Please tell me how much also.
Hi Juanita, I bet this would work great with egg whites only. I haven’t tested that to advise on an amount. If you happen to experiment, I would love to know how you like that.
Just made these. Followed the recipe exactly, except added a bit more hot sauce. Outstanding. Just the kind of thing I needed to have ready in the fridge or freezer for busy mornings. Thanks, per usual, for another great recipe. You haven’t let me down yet.
You’re welcome, Rhonda!! I’m so glad you enjoyed it!
Hi Natasha,
I tried the breakfast muffins with the silicone muffin cups and a lot of the egg mixture was stuck to the bottom and sides!! I had to scrape it off. Did not come out of the cup as clean as yours did. Any suggestions?
Thxs! Love your recipes!
Maria
Hi Maria, that is unusual that it stuck to the silicone liner. Try greasing the liners and they normally should pop right out. Also, make sure they are fully cooked through – undercooked egg muffins may be more likely to stick.
The Breakfast muffins look great, but would 1% milk work instead of the half & half?
Hi Phyllis, it may still work, but we prefer the Half & Half since it makes it creamier. Here’s what one of our readers said: “These were awesome, Natasha! I didn’t have cream so I used milk and they were still delicious. Would be great for a brunch!!” I hope this helps.
could you use frozen hash browns?
Hi Dawn, I imagine frozen hash browns can also work well in this recipe. Please let us know how it goes if you do try it.
I used frozen tator tots that I cut in half…came out great! Topped them with sour cream, salsa and avocado too!
Thank you, Natasha, for this great recipe! I really love these muffins, and it’s great they can be made ahead, especially when there isn’t much morning time on workdays!
Exactly! Perfect for busy mornings! I’m so glad you enjoyed it!
I am Omitting the potato Which will make these perfect for my husband’s and myself low carb diet. I love all of your recipes! Everything I’ve made so far is absolutely delicious and I love your videos!
That’s just awesome! Thank you for sharing your wonderful review, Jodi!
Whats breakfast without potato?
I made the breakfast muffin recipe exactly as written. We loved them. So easy to make and delicious! I got 18 muffins out of the recipe (maybe because I used one pretty large potato). I used colorful silicon baking cups that I ordered from Amazon. They were 2.76 X 3.35 inches, so not real big. I made them the day before and left them in the silicon cups. The next day I warmed them in the muffin tin in the oven on low heat.
Thank you so much for sharing that with me, Julie! Thank you for sharing your wonderful review!
Thank you for the tip reheating in the silicone cups.
Great recipe as written!
Thank you!
Can I make the filling mixture the night before and bake in the morning?
Hi Debbie, that would work, but I would leave out the hot sauce, salt, and spinach just before baking.
Thanks Natasha, I love your recipes! I actually made it night before and it turned out great !
I’m so glad you enjoyed it! Thank you for the wonderful review!
Greetings from Australia! Love all your recipes Natasha, have made these breakfast muffins many times, they are a staple in our freezer to reheat for a quick nutritious breakfast.
The only change I make is to press the onion and potato mix in the bottom of the muffin pan to make a hash brown type base and then everything else on top 😋
Thanks again, love your videos👌👏
Sounds great, Carolyn! Thank you for sharing your great review and feedback with us. We appreciate it!
Will make this for my family thank you and God Bless You
Sounds good, Shery. I hope they love it!
Can you make these without the potatoes in order to make them Keto?
Hi there, I haven’t tried that yet to advise but I recommend checking out the comments section at the bottom of the recipe for some tips. Freya Petersen has shared some info there too.
Hi, can you please tell me how many weight watchers points are these for green?
Hi Mary, I’m not familiar with the weight watchers points system. We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to view the number of servings and nutritional info. I hope that helps!
These look yummy but I would like to put them on my Pinterest page, it won’t let me, please help! JoAnn H.
Hi JoAnn, if you hover over the main photo in the recipe, you will notice a Pinterest icon will appear in the top left corner. Click on that icon and save it to your Pinterest board. You can also find a pin we already created HERE.
Is it possible to use some sort of non dairy milk? I am allergic to milk. Wasn’t sure if it would turn out without the cream.
Hi Sherri, I haven’t tried it without, and I think if you omit the half and half, they would have a denser consistency, but I think it would still work. I’m not sure what else to recommend that’s non-dairy… Has anyone else tried this non-dairy?
Hi Sherri,
I am lactose intolerant so I used oat milk and they turned out great!
what about the non dairy coffee mate instead of milk if you are allergic. i bet the Italian sweet cream would be delicious
Made these for brunch for my husband and myself. We did not add potato as we are on low-carb and I use ham instead of bacon. I had a few mushrooms that I sauteed with some red onion that I had on hand. I chopped up a little red pepper yellow pepper the tops of the scallions and mix it all together. I also added just a dash of garlic, and Italian seasoning no Tabasco sauce. We used 18% cream and I did for eggs. Cook them in my extra large muffin tins and made 6. Took a few minutes longer to cook but they were yummy. It’s analyst the creation you can make by just changing up what you like to put in. Your site is amazing thank you very much Natasha. Try to attach a photo and there’s no way that I can do it. Can you help me.
Thank you for sharing those changes with us, Freya. I’m happy you enjoyed this recipe.
Hi Natasha. Are we supposed to add raw chopped spinach to the batter without sautéing first? I’m used to precooking to release all of the liquid.
Hi Linda, yes, we put the spinach in fresh, we did not saute it.
Does it matter if you use russet or Yukon gold potatoes? I usually have the latter on hand.
Hi Jane, that should work to substitute the potatoes.
I haven’t made these yet but I have a question. Many recipes call for russet potatoes but I usually have Yukon gold on hand. Does this make a difference in most recipes?
Hi Mary, depending on the recipe, that substitution may work. I wouldn’t make that substation for mashed potatoes; for example, you would need to make additional adjustments.
These were delicious. I used turkey bacon (because that was what I had) and since I didn’t have bacon grease I used olive oil/butter to fry the onions/potatoes. For whatever reason, I ended up having enough mixture for 16 egg cups, so the silicone cups (which work like a dream for this) were really handy as I was able to cook the 4 extra cups standing in a small cake pan.
I’m so glad you enjoyed this recipe, Barb!
Hi! I’m wondering if these could be made using only egg whites? If so can you recommend the amount please. Thanks in advance!
Hi Tay, I bet this would work great with egg whites only. I haven’t tested that to advise on an amount. If you happen to experiment, I would love to know how you like that.
I’m loving this recipe. I’ve already made it twice. Very easy to tweak and change up when you want different flavors. So far my mornings have been a little less chaotic. Easy quick meal.
Thank you for sharing that with us, Jessica!
Thank you for another amazing recipe. Can’t wait to try it. Every recipe I’ve tried from your blog is amazing.
I hope you love this recipe! Thank you for that wonderful compliment!
I’d like to know about freezing and reheating these. There are only two of us. Also, I like the idea of grab n heat on busy mornings between back to back meetings!
Hi Sharon, I recommend checking this part in the recipe: How to Freeze & Re-heat Egg Muffins.
These look delicious! Hot sauce doesn’t like me, though. What else could I use for seasoning?
Hi Barbara, you are welcome to omit that.
I love your recipies and your enthusiasm! Going to try your breakfast muffins soon!
Hello Gloria, thank you so much for the love. I appreciate it! Please give it a try, I hope yuo love it.
Thanks for sharing your knowledge abt cooking, looking forward for learning more of your skils. Happy New Year! God bless You & your Family..
THank you, Rita! Happy New Year!
Hello! These sound perfect for my family, thanks Natasha! Sorry if I missed it but how many muffins are 1serving?
Hi Kelly, this recipe makes 12 muffins and the nutrition label is per muffin.
It’s definitely a 5 star recipe for our house, Natasha. I substituted Tennessee Pride mild for bacon and minced red and green peppers for spinach. I lined aluminum muffin pans with double paper cups and, voila, perfection. Thank you!
Love it! Sounds awesome, Patricia. Thanks for your perfect rating for this recipe.
Absolutely delicious! Just made them tonight. I just need to invest in silicone muffin liners. Paper liners aren’t the best for this. Make sure to season the potatoes well and put extra hot sauce. This will become a regular recipe in my home now. Thanks Natasha!
So great to hear that, Michele. Thanks for your awesome review!
After watching you make these, I asked for silicone muffin cups for my birthday which was last Tuesday. Made the muffins this morning, and they are so delicious. Came right out of the liners. We love them!
Perfect! Thanks for sharing that with us, Cheryl.
Love it!!Thanksgiving morning a treat for the family! Love your ideas!
The perfect holiday treat!
These are delicious, and make for a perfect quick breakfast. One thing I adjusted were the potatoes. I shredded one medium russet potato and one small sweet potato. Lovely combination.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made these for my family and it was a huge hit!! I used chicken sausage instead of bacon and it is so good. The egg is so moist on the inside and all of the flavors go so well together. These will definitely be gone by tomorrow!
Yay, fantastic! Thanks for sharing, Dominique. I hope this becomes a family favorite for you all.
Just wondering if you could use frozen hash browns to make it easier and skip a step?
Hello Jen, I imagine frozen hash browns can also work well in this recipe. Please let us know how it goes if you do try it.
Hi Natashia. I love all your recipes and they’re so easy to follow. I want to make these breakfast muffins. Where can I find the silicone cups you used. Thank you so much Stephanie
Thank you so much, Stephanie. Here are the silicone cups that I used.
Hi Natalia. I love all your recipes and they’re so easy to follow. I want to make these breakfast muffins. Where can I find the silicone cups you used. Thank you so much Stephanie
Thank you, Stephanie. These are the Silicone Cups that I use.
Hi natasha i was wondering how many slices of bacon is 6 oz and how do you make half and half?
Half & Half is a 50/50 mixture of milk and cream.
Is it whipping cream single cream or double cream? These are the only creams we have where I live.
Hi, I’m not sure what those labels are referring to. Our heavy whipping cream will have a 36% fat content. I hope that helps!
Can I make egg mixture part of recipe the night before and than put it in oven the day off to cook it? Kindly respond soon thanks
Hi! I have not tested that to advise but it may work, if you experiment I would love to know how you like that.
Hi natasha how many slices of bacon do you need for the breakfast muffins and how do you make half and half?
Hi Aikaterina, I would say about 6 slices.
Can these be froze? If so how do you prep after freezing?
Yes Judy. You might want to check this part in the recipe How to Freeze & Re-heat Egg Muffins
Love so many of your recipes and love your videos. Never disappointed.
Thank you so much, Eve. We appreciate that.
Hi, Natasha hw r u, I m very interested in ur recipes, I hv seen many other recipes but I like ur recipes, I hv also tried some, it is very delicious, thank u, can u pls b my friend on Facebook. May God bless u.
Thank you, Rosy. I hope you love every recipe that you try.
At 70, most weekends I have 2 toddlers with me and they like breakfast. I made these ahead of time, so I can keep my eye on wandering little feet. Those picky little eaters ate 2 each. WOW! they loved them, you have been renamed Nagasha!!!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
These are AMAZINGLY GOOD! ALL 6 people during our post-tennis, socially distanced brunch raved about how good these were! Everyone wanted the recipe. And because they were individual muffins they were comfortable that they were not touched after cooking! THANK YOU
That’s just awesome Vicki! Thank you for sharing this awesome review with me!
been making a similar recipe, but I bake it in a 9″ square pan for 20-25 min -until knife inserted in center is clean. I cut in 9 squares . I freeze some of them to have later Micro for 4-5 min at 30%
Thank you so much for sharing that with us Mary!
Hi there. There is a question below that asks where do you find the liners please. Please respond sap.
Hi Linda, we have them linked in the recipe and in the comments. We used these silicon liners here.
Made these for brekky this morning and my man and my visiting cousin (and me) really enjoyed them. I did only put in half a teaspoon of Tabasco but will be more adventurous next time and add 1 teaspoon. Thanks Natasha for such a lovely recipe!
So great to hear that! I hope you love every recipe that you try.
what is a brekky??
Hi Carol, its a nickname people use for breakfast.
These are delicious! They turned out great on the first try! I made them the night before a breakfast I was hosting and they re-heated well in the oven right before the event. The prep time took about 25 minutes. This includes cooking the bacon, grating the potatoes and cooking them, and mixing everything together. Unless you are using prepackaged hash browns I would set aside at least 50-60 minutes from start to finish.
Love it! Thanks for sharing that with us, Jenny.
I have made the muffins for breakfast and my daughter just love it. Then I decided to make a big muffin and served with salad for summer dinner. Absolutely delicious!
I’m so glad you enjoyed that Elisabeth!
what is the link for the liners can’t seem to find it help please
Hi Darla, we used these silicon liners here.
I just come across this recipe. Excited to try it making the potatoes the way my mom did to have hash browns in a snap. She boiled potatoes the night before and shredded them in the morning. Thank you for all your delicious recipes!
I hope you love this recipe Judy!
These were very good. I added mushrooms and next time will add green chilies. I didn’t use spinach. I will also add salt and maybe a little ground mustard. I put half of them in the fridge and half of them in the freezer. My new silicone cupcake pan worked great!
I’m so glad you enjoyed it!
I just made the egg muffins. Didn’t have spinach, I chopped up bell pepper added to the chopped onions. Also added about 2 Tablespoons of flour to milk. My son and I are eating them now while we have our coffee. Delicious. Will make more at another time. My son said I’m geeting to be a ChiefgirlRD.
Thanks for sharing that with us, Betty. I am so happy that you both enjoyed it!
what size muffin liner should I buy?
Hi Judith, just a standard cupcake size works.