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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.

Breakfast egg muffins served on a white platter

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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.

Up close egg muffin garnished with chives and bacon

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 for 80-90 seconds, or until hot. Microwave refrigerated muffins for 20-25 seconds.

Breakfast egg muffins with potato, spinach, eggs, cheese and crisp bacon in muffin tin

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.

Breakfast casserole muffins come together quickly. Loaded with potato, spinach, eggs, cheese and crisp bacon. Freezer friendly make-ahead breakfast muffins! | natashaskitchen.com

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

5 from 26 votes
Prep Time: 12 minutes
Cook Time: 23 minutes
Total Time: 35 minutes

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$12
Keyword: breakfast egg muffins, egg muffins
Calories: 148 kcal
Servings: 12 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, 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

  1. Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.

  2. 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).

  3. 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.

  4. 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.

  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. Cool a few minutes in the pan then serve.

Nutrition Facts
Breakfast Egg Muffins
Amount Per Serving
Calories 148 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 127mg 42%
Sodium 446mg 19%
Potassium 207mg 6%
Total Carbohydrates 5g 2%
Protein 11g 22%
Vitamin A 24.4%
Vitamin C 6.1%
Calcium 14.3%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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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  • Jules
    March 30, 2019

    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 Reply

    • Natashas Kitchen
      March 30, 2019

      These are so perfect for travel! Thank you for sharing that with me, that’s an awesome travel suggestion! Reply

  • Nancy Gibson
    March 16, 2019

    Substitute chopped cooked cauliflower for potatoes to make it Keto friendly! Reply

    • Natashas Kitchen
      March 16, 2019

      Thank you for sharing that with us! Reply

  • Carol
    February 19, 2019

    Can you substitute a frozen potatoe (like hash browns?) instead of grating your own potatoe? Reply

    • Natashas Kitchen
      February 19, 2019

      Hi Carol, yes frozen would work well in this recipe! I hope you enjoy that! Reply

    • Angi
      February 25, 2019

      I did and they turned out just fine Reply

  • Megan
    February 12, 2019

    I love how the bacon is still crispy in these. Reply

    • Natashas Kitchen
      February 12, 2019

      Isn’t that the best! Definitely, don’t skip the bacon! I’m so happy you enjoyed that Reply

  • February 8, 2019

    I love making these for meal preps for weeks when I don’t have much time to make breakfast. Reply

    • Natasha
      February 8, 2019

      They really are a great option for morning meal prep! I’m so glad you love the recipe 🙂 Reply

  • Rhonda Golubski
    February 2, 2019

    Great Recipe, Home run, my daughter and husband loved them Reply

    • Natashas Kitchen
      February 2, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Galina
    January 29, 2019

    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 😀 Reply

    • Natashas Kitchen
      January 29, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Odeida Clavijo
    January 28, 2019

    Hi! In Venezuela I cann´t find whipping cream. What can I do? Reply

    • Natashas Kitchen
      January 28, 2019

      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! Reply

  • sarah
    January 24, 2019

    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) Reply

    • Natashas Kitchen
      January 24, 2019

      That’s so great! I’m so glad you enjoyed it! Reply

  • Rose Neblett
    January 24, 2019

    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! Reply

    • Natashas Kitchen
      January 24, 2019

      Thank you so much for sharing that with me! Reply

  • gezi
    January 24, 2019

    It looks really delicious. I want to do it. Thanks. Reply

    • Natashas Kitchen
      January 24, 2019

      I hope you love it! Thank you for the great review! Reply

  • Toni
    January 24, 2019

    These were so good! A new favorite breakfast in my house! Reply

    • Natashas Kitchen
      January 24, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). Reply

  • Erin
    January 24, 2019

    I love how easy they are to make – great to have on hand when we are on the go! Reply

    • Natashas Kitchen
      January 24, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

    • Annie
      April 8, 2019

      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! Reply

      • Natashas Kitchen
        April 8, 2019

        I’m so happy you enjoyed that. Thank you for sharing that with us Annie! Reply

  • lauren kelly
    January 24, 2019

    These are by far my favorite breakfast! I love anything I can make ahead of time! Reply

    • Natashas Kitchen
      January 24, 2019

      I’m so happy you found a favorite, Lauren!! Reply

  • Rachael Yerkes
    January 24, 2019

    These are the perfect make ahead breakfast! We love them! Reply

    • Natashas Kitchen
      January 24, 2019

      So perfect for a busy morning! Thank you for sharing your great review with us! Reply

  • Steph
    January 24, 2019

    These are my favorite things to have for breakfast! They’re so easy to make and they taste incredible! Thanks! Reply

    • Natasha
      January 24, 2019

      Thank you Steph! I’m so glad you enjoy egg muffins as much as we do! 🙂 Reply

  • JEN L HESS
    January 24, 2019

    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? Reply

    • Natasha
      January 24, 2019

      Hi Jen, yes frozen would work well in this recipe and thank you for sharing your tip! That is brilliant! 🙂 Reply

  • Betty
    January 24, 2019

    Could you make this recipe in a 9 x 13 dish and cut into squares? Betty Reply

    • Natasha
      January 24, 2019

      Hi Betty, yes I love that idea! It would make a great breakfast egg casserole! 🙂 Reply

    • Dina
      April 1, 2019

      Can i use frozen spinach, squeeze out? Reply

      • Natashas Kitchen
        April 1, 2019

        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. Reply

  • Ann Harmon
    January 23, 2019

    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. Reply

    • Natashas Kitchen
      January 24, 2019

      I’m so happy you are enjoying that, Ann!! Reply

  • fay woodburn
    January 17, 2019

    Could this be made the night before and them baked in the morning. Reply

    • Natashas Kitchen
      January 17, 2019

      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 Reply

  • Vita
    December 15, 2018

    I made these today and they were a huge hit! So delicious! Thank you for the recipe Natasha! Reply

    • Natashas Kitchen
      December 15, 2018

      That’s just awesome!! Thank you for sharing your wonderful review with us, Vita! Reply

  • 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

      • sandi Bart
        January 13, 2019

        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’ Reply

        • Natashas Kitchen
          January 14, 2019

          I’m so happy you enjoyed that! 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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