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
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 lightly packed, 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.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!