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 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.
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.
Sandra, how do you warm them up? I am doing a brunch for a baby shower and wanted something savory and these sound delicious! But I want to make sure I allow enough time to warm them up. Thanks! Adria
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 🙂
These Breakfast muffins are the tastiest most appealing treats that I have ever eaten…a keeper for sure..Thanks…..
You’re welcome Jasmine! I’m so glad you enjoyed this recipe!