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
Can I make the filling mixture the night before and bake in the morning?
Hi Debbie, that would work, but I would leave out the hot sauce, salt, and spinach just before baking.
Thanks Natasha, I love your recipes! I actually made it night before and it turned out great !
I’m so glad you enjoyed it! Thank you for the wonderful review!
Greetings from Australia! Love all your recipes Natasha, have made these breakfast muffins many times, they are a staple in our freezer to reheat for a quick nutritious breakfast.
The only change I make is to press the onion and potato mix in the bottom of the muffin pan to make a hash brown type base and then everything else on top 😋
Thanks again, love your videos👌👏
Sounds great, Carolyn! Thank you for sharing your great review and feedback with us. We appreciate it!
Will make this for my family thank you and God Bless You
Sounds good, Shery. I hope they love it!
Can you make these without the potatoes in order to make them Keto?
Hi there, I haven’t tried that yet to advise but I recommend checking out the comments section at the bottom of the recipe for some tips. Freya Petersen has shared some info there too.
Hi, can you please tell me how many weight watchers points are these for green?
Hi Mary, I’m not familiar with the weight watchers points system. We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to view the number of servings and nutritional info. I hope that helps!
These look yummy but I would like to put them on my Pinterest page, it won’t let me, please help! JoAnn H.
Hi JoAnn, if you hover over the main photo in the recipe, you will notice a Pinterest icon will appear in the top left corner. Click on that icon and save it to your Pinterest board. You can also find a pin we already created HERE.
Is it possible to use some sort of non dairy milk? I am allergic to milk. Wasn’t sure if it would turn out without the cream.
Hi Sherri, I haven’t tried it without, and I think if you omit the half and half, they would have a denser consistency, but I 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 Sherri,
I am lactose intolerant so I used oat milk and they turned out great!
what about the non dairy coffee mate instead of milk if you are allergic. i bet the Italian sweet cream would be delicious
Made these for brunch for my husband and myself. We did not add potato as we are on low-carb and I use ham instead of bacon. I had a few mushrooms that I sauteed with some red onion that I had on hand. I chopped up a little red pepper yellow pepper the tops of the scallions and mix it all together. I also added just a dash of garlic, and Italian seasoning no Tabasco sauce. We used 18% cream and I did for eggs. Cook them in my extra large muffin tins and made 6. Took a few minutes longer to cook but they were yummy. It’s analyst the creation you can make by just changing up what you like to put in. Your site is amazing thank you very much Natasha. Try to attach a photo and there’s no way that I can do it. Can you help me.
Thank you for sharing those changes with us, Freya. I’m happy you enjoyed this recipe.
Hi Natasha. Are we supposed to add raw chopped spinach to the batter without sautéing first? I’m used to precooking to release all of the liquid.
Hi Linda, yes, we put the spinach in fresh, we did not saute it.
Does it matter if you use russet or Yukon gold potatoes? I usually have the latter on hand.
Hi Jane, that should work to substitute the potatoes.
I haven’t made these yet but I have a question. Many recipes call for russet potatoes but I usually have Yukon gold on hand. Does this make a difference in most recipes?
Hi Mary, depending on the recipe, that substitution may work. I wouldn’t make that substation for mashed potatoes; for example, you would need to make additional adjustments.
These were delicious. I used turkey bacon (because that was what I had) and since I didn’t have bacon grease I used olive oil/butter to fry the onions/potatoes. For whatever reason, I ended up having enough mixture for 16 egg cups, so the silicone cups (which work like a dream for this) were really handy as I was able to cook the 4 extra cups standing in a small cake pan.
I’m so glad you enjoyed this recipe, Barb!
Hi! I’m wondering if these could be made using only egg whites? If so can you recommend the amount please. Thanks in advance!
Hi Tay, I bet this would work great with egg whites only. I haven’t tested that to advise on an amount. If you happen to experiment, I would love to know how you like that.
I’m loving this recipe. I’ve already made it twice. Very easy to tweak and change up when you want different flavors. So far my mornings have been a little less chaotic. Easy quick meal.
Thank you for sharing that with us, Jessica!
Thank you for another amazing recipe. Can’t wait to try it. Every recipe I’ve tried from your blog is amazing.
I hope you love this recipe! Thank you for that wonderful compliment!
I’d like to know about freezing and reheating these. There are only two of us. Also, I like the idea of grab n heat on busy mornings between back to back meetings!
Hi Sharon, I recommend checking this part in the recipe: How to Freeze & Re-heat Egg Muffins.
These look delicious! Hot sauce doesn’t like me, though. What else could I use for seasoning?
Hi Barbara, you are welcome to omit that.
I love your recipies and your enthusiasm! Going to try your breakfast muffins soon!
Hello Gloria, thank you so much for the love. I appreciate it! Please give it a try, I hope yuo love it.
Thanks for sharing your knowledge abt cooking, looking forward for learning more of your skils. Happy New Year! God bless You & your Family..
THank you, Rita! Happy New Year!
Hello! These sound perfect for my family, thanks Natasha! Sorry if I missed it but how many muffins are 1serving?
Hi Kelly, this recipe makes 12 muffins and the nutrition label is per muffin.