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
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!