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
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.