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
So good! I am making a new batch today with prosciutto, green onions, baby potatoes, jalapeño jack cheese, spinach, cottage cheese, goat cheese, garlic powder, onion powder. I can’t wait to eat one tomorrow!
That sounds wonderful!
I loved this recipe! Made a couple changes because of what I had available. I microwaved baby potatoes, cooled and lightly smashed placing one at the bottom of each muffin with a tiny cube of cheese on top. Changed up the cream, for cottage cheese (for extra protein) which I whipped then added eggs. Added tiny ham pieces, and bacon. So yum!
Delicious! I diced my potatoes and sautéed them with the onions and they cooked all the way through in the oven. Turned out great! I think next time I make them, I’ll add more eggs and less cream/cheese though.
Can you make this as a casserole in a 9×13 dish?
Hi Rachel, yes I love that idea! It would make a great breakfast egg casserole!
Hello there! I’m sure that will work but you probably need to make some adjustments with the ingredients to fill the 9×13. Hope you like it!
I made these, using broccoli instead of spinach. My husband works out of town, and always skips breakfast. They turned out great, and now I can be sure he’s eating something good for breakfast! He actually puts them in a toasted English muffin!
I plan to try these, but without the potato. What amount of alternate veggies should I use? 2 cups??
Hi Janice! You can add them to your preference.
They are very versatile.
Hi Natasha! 🙂
I would like to bake your Breakfast Egg Muffins in individual silicone muffin cups. My silicone cups size is: 3.54″ top x 1.57″ tall x 2.36″ bottom. How high should I fill the cups, should I change the temperature and time from your recipe? Please help. Thank you.
Hi Lily! I haven’t baked these in silicone pans so I don’t have the temperature/timing instructions for that. You should be able to fill them as much as I filled my pans here in the video referenced above.
These turned out amazing even though I didn’t have spinach!
Would this recipe work for Instant Pot Eggbites?
Hi Sandy! I’m not sure, but I think so. You’d have to experiment with it. Let us know if you try.
I have made different variations of this several times. It is great for meal prepping for the week. Breakfast on the go. Love it.
I made mine yesterday with some variations. I didn’t have most of the ingredients, so I had to improvise. I used 3 links of Spanish chorizo, not to be confused with Mexican chorizo, which I cooked with the mushrooms. I also used scallions, mushrooms and chopped some vine ripped tomatoes. I don’t use cow milk at home but had some evaporated milk in the pantry. I just had a little bit of cheddar cheese in the fridge, so I had to use pepper jack to complete the 1 1/2 cups required. They came out amazing! I just gave some to one my coworkers and she loved them.
These where so good I use silicone muffin pan (not sure if I’d call them pans anywho) it did take a little while longer but these are mine and my kids new go to and they freeze well too!
I’d rather use hash brown potatoes rather than grate my own, how much should I use?
Thank you
Hi Ellie! One large potato equals about 2 1/2 cups shredded. I hope that helps give you a rough estimate to know how much to.
A family favourite-/many thanks for sharing Natasha!
I made these for a second time. The first batch I used chopped ham and found the muffins to be a little too salty. Using bacon was definitely better. I also baked mine closer to 28 minutes.
These muffins freeze well and make for a quick and satisfying breakfast!
Thank you so much for sharing that with me, Ann!
I made these and had a wonderful brunch. Being Coeliac, I used lactose free milk without any problem. Also I used spaghetti frozen vegetables that I cooked and to they worked out fine. Pre-shredded cheddar cheese and all was ready in a jiffy, Eggs is not a problem for me. The muffins came out just fine, Thank you for sharing.
Hi Natasha! I love this and many more of your recipes. Because I come to your website often for recipes, I would like to be able to accurately add the nutrition information into MyFitnessPal to track my macros. Do you have generated barcodes for your recipes? Or do you collaborate with companies like GS1 to store your barcodes so your customers can find and scan your recipes? I hope this question makes sense.
Hi Siera, I don’t have that currently and didn’t know it was even a possibility. I don’t think that is currently available through the blogging platform that I use but I should look into it.
Tried these today. They were great! I will be making more to freeze. Do you have any cupcake size recipes for kids such as French toast pancake or anything sweet?
Hi Jasmine! Check out my category for Kid friendly recipes here for some ideas. You can also use the search bar at the top of the page if there is something specific you’re looking for.
I hope you find some new favorites for the kids.
Natasha what size ice cream scoop do you use for the meatball recipe?
And for the breakfast muffins, looking forward to your answer..
Thank you regards Robert.
Hi Robert, I linked the cookie scoop that I used in the meatball recipe blog. Anywhere you see red font words, you can click on them because they are links.
For the breakfast muffins, I used a standard size ice cream scoop.
I followed the recipe as written and the breakfast muffins were delicious!!
I can’t wait to try more of your recipes!
Thank you Natasha.