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
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!