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.
This post may contain affiliate links. Read my disclosure policy.
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
-
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
natashaskitchen
Freezer Breakfast Sandwiches (VIDEO) 
Breakfast Sandwich – One Pan Breakfast (Video) 
Breakfast Burritos Recipe (VIDEO) 
Classic Quiche Lorraine Recipe 
Best-Ever Deviled Eggs 
Egg Salad Recipe with the Best Dressing 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
These are great make ahead breakfast bites. I made these yesterday and shared a few this morning with a friend. They were a definite hit. I used about a cup of “potatoes Brian” that I had on hand in the freezer. Good time to use up stuff on hand. I pre-fried and then cooled the potatoes before including in recipe. Today, I’m making 12 more, this time I won’t forget the spinach…lol
Yum! I need to make some too! I love your idea of using frozen potato! Thank you for sharing that with us.
Very tasty, and pretty, too. With the grating of the potato and cheese, the chopping of the onion and spinach, the separate cooking time for the bacon, onions, and potatoes, all of the prep work for me took much longer than the 12 minutes indicated on the recipe. Now that it’s cooked, though, it will be nice to have these ready-made, on-the-go breakfast bites. Time will be saved later, for sure!
Thanks for your feedback and for sharing that with us, Laura. I’m glad you enjoyed it though it took a bit longer to prepare everything!
This recipe looks amazing but I’m not a fan of potatoes. Can you omit potatoes altogether?
Hi Inna, I have not tested this without potatoes but one of our readers gave great feedback using cauliflower instead. I do love the idea of using cauliflower! 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.
How can you replace the half and half some people are lactose intolerant
Hi Staffney, 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?
I replaced with unsweetened almond milk and lactose free cheese and they came out lovely
Can these be made using egg whites only?
Hi Janet! They sure can!
I made these but used crumbled goat cheese instead of shredded cheese and chorizo instead of bacon since it’s what I had on hand. Turned out great !
I am still curious about the answer to the potato question. Could not find the answer in comments but to save time I did want to know if I can use pre-made hash brown and if so, in what cup measurement ?? Anyone ?
They have this shredded hash brown in a bag in the produce section of my grocery and I was gonna try using it
Hi Stephanie, thank you for stopping by and sharing that with us! Yes frozen would work well in this recipe and should be the same amount! I hope you enjoy that!
Would it be okay or taste strange to substitute the 1/2 milk with coconut milk?
Hi Lindsey, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Is there something else I can use in place of spinach? These look so good and want to try, but my daughter can’t eat leafy greens.
Hi Linda, 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. 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.
Fantastic recipe! My family loved it. We made it dinner. Very tasty and satisfying. I added some sauteed mushrooms and a bit of salt. This is a keeper as with all your recipes I have tried. Thank you Natasha.
You’re welcome! I’m so happy you enjoyed it, Lydia!
How long should I cook these if I’m using mini muffin tins?
Hi Diana, I haven’t tested that in a mini tin but I think it could work, I would watch it closely as it probably will take less time. If you experiment, let me know how you liked the recipe!
I ended up cooking 24 minis for 15 minutes but probably could have done 17 or 18. I also added some salt.
Could you had salsa instead of tobasco sauce?
Hi Debra, I haven’t tested that but I bet it may work! If you experiment, let me know how you liked the recipe
Wow! I did not have bacon so I subbed in chorizo and skipped the tabasco sauce. So good! Careful not to overfill or there will be a mess burning on the bottom of your oven. I caught that before it was too bad and set the muffin pan on a sprayed cookie sheet to save the day. This recipe worked well using diced ham (tiny diced) too. Thanks for sharing it with us!
Thank you so much for sharing that with us, Teri. What an awesome review!
These are really good. My husband loves them. I am going away for a week and he asked me to make sure he had some in the freezer for the time I am gone! Honestly, I love ALL your recipes!! Keep it up!
Thank you for that wonderful compliment, Sandra! I’m so glad you and your husband have enjoyed that.
Love your recipes, so far everything has been yummy and easy to make. I have lots of recipes but I love getting new ones
Thank you for that great feedback, Raylene! I’m so glad you enjoyed this recipe.
Do you think these could be mixed up the night before, then put in the muffin pan and baked the following morning? Or do you think the recipe needs to be baked right away? Thank you for such great recipes and love your videos!
Hi Shannon, 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.
These recipes look amazing can’t wait to try them. Thank you for sharing you are amazing. Thank you
You’re welcome! I’m so happy you’re enjoying our recipes.
I love all of Natasha’s recipes and her enthusiasm really makes her videos fun to watch!
Thank you for that wonderful compliment! You’re so nice!
outstanding as usual with those egg mc muffins. We live by your recipe’s
That’s just awesome!! Thank you for sharing your wonderful review Sal!
These were very good, but they did stick to the non-stick muffin pans and I even sprayed them with Pam. I could have reduced the cooking time to 20 minutes. Next time I may add green chilies. This recipe inspired me to order a silicon muffin pan with reinforced sides so there’s no worry about spilling. I will definitely make again with my new pan.
Thank you so much for sharing that with me.
Very perfect measuring makes perfect 12 muffins- tasty n filling morning option !!
I’m so glad you enjoyed that Perry!
planning on freeezing for a camping 3day trip. Can i reheat on a grill? or what do you suggest.
Hi Shirley, You could reheat on a grill. I would let the muffins thaw first and then wrap them in foil and place on the grill so they don’t dry out. Heat just until warmed through.
If using frozen potatoes, how much would I need?
yes frozen would work well in this recipe and should be the same amount! I hope you enjoy that!
Natasha I have a question about this recipe, do you really use two teaspoons of Tabasco in it?
Hi Mary! We sure do, we LOVE Tobasco around here.
Can u make these in a mini muffin pan, reducing baking time?
Hi Nancy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
Nancy I make these often using a mini muffin pan .. 24 .. awesome
That’s so great Christine! Thank you for sharing that.
How long do you cook in a mini muffin pan?
I’m going to try these to take to a women’s retreat, but I have to make them vegetarian. I wish I could use the bacon because I have a sense that is one of the ingredients that make them so good. Has anyone tried them without the bacon or other meat? How long should they be heated in the oven if they have been refrigerated for a couple of days? Thank you.
Hi Lynn, they would still work without bacon. Maybe add a little more cheese to compensate for salty bite of bacon. For reheating, I would say 350˚F for 5-10 minutes or just until heated through.
Hi Natasha, first of all, I love your recipes and cannot wait to try this one! I plan to make these the day before and refrigerate them for the next morning. What are your suggestions if I want to reheat them in the oven as opposed to the microwave? Should they be reheated covered or uncovered? Can I store and reheat them in the same muffin tin? Thanks!
Hi Chris, these can be reheated from the refrigerator on high heat about 30 seconds or from the freezer about 1 minute, or until heated through.
I had the same questions as Chris. We want to know if they can be reheated in the oven. Then if they can should they be reheated – covered or uncovered. Lastly, can they be stored and reheated in the same pan?
Hi Lynn, when reheating in the oven, it would be a good idea to cover since it will take longer for them to heat through. In the microwave, I would heat uncovered.
These are so good! Did you know that doing egg muffins like this travel well too? They’re good for more than just a quick grab at home. Due to a gluten allergy I often make a batch to pop in the ice chest when we hit the road. The hotel chain we always stay at has free breakfast, so while the family enjoys their assorted hot breakfast offerings I can enjoy mine & know that at least at breakfast I’m not going to risk a cross contamination. Another plus is that thanks to a fridge & microwave being standard in our hotels I can enjoy my breakfast in the room without having to get up early enough to be ready to go downstairs to eat. lol
These are so perfect for travel! Thank you for sharing that with me, that’s an awesome travel suggestion!
Substitute chopped cooked cauliflower for potatoes to make it Keto friendly!
Thank you for sharing that with us!
Can you substitute a frozen potatoe (like hash browns?) instead of grating your own potatoe?
Hi Carol, yes frozen would work well in this recipe! I hope you enjoy that!
I did and they turned out just fine
Angi did you fry up the frozen potatoes first or just put them in frozen and let them cook in the muffin?
I love how the bacon is still crispy in these.
Isn’t that the best! Definitely, don’t skip the bacon! I’m so happy you enjoyed that
I love making these for meal preps for weeks when I don’t have much time to make breakfast.
They really are a great option for morning meal prep! I’m so glad you love the recipe 🙂
Great Recipe, Home run, my daughter and husband loved them
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I made these the other day but made a larger batch of 18 using 12 eggs, 3/4 cup half and half, 3 potatoes, and a little extra cheese. I didn’t have spinach on hand so just omitted it. They came out SO.GOOD! Going on my regular breakfast rotation from now on 😀
That’s so great! It sounds like you have a new favorite!
Hi! In Venezuela I cann´t find whipping cream. What can I do?
Hi Odeida! Do you have double cream? It is very similar to whipping cream. One of our readers wrote “I didn’t have cream so I used milk and they were still delicious. Would be great for a brunch!!” I hope that helps!
I make these too but if in a pinch I just add a spoonful of salsa and then you have onions, tomatoes and a little kick of spice..plus cheese and whatever leftover meat if there is any (but bacon goes quick in my house)
That’s so great! I’m so glad you enjoyed it!
I’m not big on Tobasco, but I would add Hatch green chile instead. It is carried in frozen bricks in several grocery stores. I defrost it until it still has ice crystals and spoon into sandwich bag sized bags and refreeze for small easily used portions to pull out and use as desired. I use them in eggs frequently!
Thank you so much for sharing that with me!
It looks really delicious. I want to do it. Thanks.
I hope you love it! Thank you for the great review!
These were so good! A new favorite breakfast in my house!
Awww that’s the best! Thank you so much for sharing that with me :).
I love how easy they are to make – great to have on hand when we are on the go!
I’m so happy to hear that! Thank you for sharing your great review!
I made them and they turned out soooo good. Very dense and filling. Next time I’m subbing feta for the cheddar and grated/sautéed cauliflower for the potato. The options are endless! Thanks!
I’m so happy you enjoyed that. Thank you for sharing that with us Annie!
These are by far my favorite breakfast! I love anything I can make ahead of time!
I’m so happy you found a favorite, Lauren!!
Hi Natashas can I use grated sweet potatoes instead of white potatoes.
I must say love your recipes and very easy to follow.😊😊
Hi Tina, we love sweet potato! I haven’t tested that with this recipe but I think it could work. If you experiment, let me know how you liked the recipe
These are the perfect make ahead breakfast! We love them!
So perfect for a busy morning! Thank you for sharing your great review with us!
These are my favorite things to have for breakfast! They’re so easy to make and they taste incredible! Thanks!
Thank you Steph! I’m so glad you enjoy egg muffins as much as we do! 🙂
Hi, Natasha! Being one to “think outside the box”, I have a suggestion for you to use for your potatoes. I use this for my shredded zucchini all the time. I line my salad spinner with paper towels. Bingo! All the water is gone instantly! Plus you don’t have to dirty kitchen towels in the process.
One other point, could one use frozen hash browns to make this a bit quicker?
Hi Jen, yes frozen would work well in this recipe and thank you for sharing your tip! That is brilliant! 🙂
How much? (Cup measurement)
Could you make this recipe in a 9 x 13 dish and cut into squares? Betty
Hi Betty, yes I love that idea! It would make a great breakfast egg casserole! 🙂
Can i use frozen spinach, squeeze out?
Hi Dina, 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.
I made these twice. Once with a crust and once without. They are absolutely delicious either way. The original recipe is easier to reheat using the microwave. The ones with a crust I heated from frozen in the oven. I live alone and am really big on freezer meals. These muffins/quiche are perfect for me. Thanks so much for this recipe.
I’m so happy you are enjoying that, Ann!!
Could this be made the night before and them baked in the morning.
Hi Fay, 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
I made these today and they were a huge hit! So delicious! Thank you for the recipe Natasha!
That’s just awesome!! Thank you for sharing your wonderful review with us, Vita!
How about using crumbled feta cheese? It will be like a spinach bacon pie without fyllo dough!
That sounds delicious!!
Thank you for the recipe! Have you tried it without spinach?
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
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
Thank you for sharing that with us Tim!
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!
Thank you so much for this thoughtful review, Chris! I’m so happy you found a family favorite!
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!
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.
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.
Hello Donna, I’m glad to hear how much you love the recipe! Thanks for following and sharing your excellent review!
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!
Awesome, I’m happy to hear how much you enjoy the recipe Luba! Thanks for sharing your great review with other readers!
wondering can i use frozen spinach, thawed, and how much?
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.
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!
I’m glad to hear your family enjoys the recipe Sara! Thanks for sharing your great review!
It was ok…would i make it again……NO…..very american and nutural.
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!
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.
One of my favorite recipes! How long can I store the breakfast casserole muffins in the refrigerator?
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.
I would like to make this the night before. Can I refrigerate and bake in the morning?
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.
Would there be any reason frozen hash browns wouldn’t work as well?
Hi Joe, frozen would work great in this recipe 🙂
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:)
Hello Luda! I’m happy to hear how much everyone loves the recipe! Thanks for sharing your great review!
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.
Hi Allison! I’m so glad you and your children enjoyed the recipe! 🙂
Those muffins look delicious and simple. I cant wait to try them.
Let me know how they turn out 😬
Turned out great! These were absolutely delicious! Made some last night for hubby to take with him this morning.
Awesome! I’m glad to hear that! Thanks for sharing 🙂
Do you think i can use this recipe as meal preps for the week?
HI Roodlyne, I do think that would work well 🙂
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!
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 🙂
Do you think I could substitute cauliflower for potatoes? If so about how much cauliflower? Trying to stay low carb.
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.
I ran the cauliflower through a food processor and the recipe turned out amazing!
That sure sounds great! Thank you so much for reporting back and sharing your great results! 🙂 I am so going to try that!
Any way to make this without any dairy products?
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?
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.
My pleasure! Please let me know Caroline 🙂
I would just whisk in a bit of water, as I do with my scrambled eggs. Just a tablespoon or two should do.
Thanks for sharing! 🙂
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!
Awesome! They are so easy and tasty. I am glad all of you ladies enjoyed them!
Can I use just regular muffin baking cups if I don’t have the a silicone cups?
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.
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..
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.
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.
I haven’t tried that substitution but I’m guess it would still work.
Hi Natasha, is this receipe wont be spicy ? My kids dont like spicy food.
Thank you
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!
These were great!!!!
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
So nice to hear Karen! 🙂 I am so glad you enjoyed it!
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!
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!
Oh boy! This breakfast recipe looks so delicious, I need to make them for my munchkins! Pinning to make it later 🙂
Let me know what you think!
These were awesome Natasha! I didn’t have cream so I used milk and they were still delicious. Would be great for a brunch!! If I didn’t use the silicon liners I think I would spray a little cooking oil so they don’t stick. I might try with grated Swiss next time for a change. Keep em comin’
I’m so happy you enjoyed that!
Do you have to adjust timing, temperature or amount of certain ingredients when I’m higher elevations? Thank you for sharing this receipe. I have done many of your dishes and have always been great guys! The chicken Marsala is still being talked about in my family! Great work!
Hi Sabrina, most baking recipes are affected not sure how that will affect this egg muffins.
These are one of my go-to for busy mornings!
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! 😉
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?
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 🙂