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
Just finished making a batch… delicious! My only issue was that the muffins stuck very badly to the greased muffin tin; maybe next time I’ll use cupcake inserts? I just don’t want to invest all that money into silicon ones. But recipe is very good
Hi Karen, that is unusual that it stuck to the silicone liner. Try greasing the liners and they normally should pop right out. Also, make sure they are fully cooked through – undercooked egg muffins may be more likely to stick.
Can the egg muffins be frozen?
If so, how should they be reheated? From frozen or defrosted?
Hi Susie, please see the section titled: How to Freeze & Re-heat Egg Muffins
I used parchment paper liners for the muffin cups – worked great. They are a little hard to find. I think they are available on Amazon. I got them at Target
Good to hear that, thanks for sharing!
Can you freeze these ?
Hi Carla, please see the section titled: How to Freeze & Re-heat Egg Muffins
Could you please share a tex-mex version of these muffins?
Hi Omar, I don’t have a recipe for that yet but thanks for your suggestion.
just replace the spinach with bell pepper add replace the bacon with chorize
Could I change out the bacon with crumbled breakfast sausage?
Hi Sharon, I think that works! The recipe is so versatile so feel free to try and experiment.
Yes I made them with sausage and they turned out great. I just kinda layered the ingredients and poured the egg over top like a quiche. Worked great.
If I skip the spinach, should I add more eggs?
Hi BA, 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 though. 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.
I made a change which is not fair, but I’m trying to get myself to like turnips. (I believe there’s a trick to buying them so they’re not bitter).
Anyways, we’re low carb/keto in this house and I experimented with shredded turnip instead of potato. 1/2 carb per muffin and simply delicious! We really couldn’t tell the difference. Great recipe Natasha!
Thank you for this great feedback Karen! I’m so glad you enjoyed it!
Love to watch your videos.they are fun and entertaining.
You’re so nice! Thank you for that wonderful compliment, Janice!
Made my first batch of breakfast muffins today they turned out well and looking forward to tasting them at breakfast tomorrow
Thanks for the recipes Natasha
I hope you love them, Ivy!
what do you suggest for an add on to these..maybe serve yogurt and fruit?
Those are good ideas, Faye. It’s also great with toast and coffee or tea!
hallo
zou dat mogelijk zijn om dat als ontbijtje te geven in het woonzorgcentrum waar ik werk ?
Hi Kaylin, sure you can go ahead and try this recipe. Hope they love it!
Can I use egg whites or some egg whites with an egg? Please tell me how much also.
Hi Juanita, 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.
Just made these. Followed the recipe exactly, except added a bit more hot sauce. Outstanding. Just the kind of thing I needed to have ready in the fridge or freezer for busy mornings. Thanks, per usual, for another great recipe. You haven’t let me down yet.
You’re welcome, Rhonda!! I’m so glad you enjoyed it!
Hi Natasha,
I tried the breakfast muffins with the silicone muffin cups and a lot of the egg mixture was stuck to the bottom and sides!! I had to scrape it off. Did not come out of the cup as clean as yours did. Any suggestions?
Thxs! Love your recipes!
Maria
Hi Maria, that is unusual that it stuck to the silicone liner. Try greasing the liners and they normally should pop right out. Also, make sure they are fully cooked through – undercooked egg muffins may be more likely to stick.
The Breakfast muffins look great, but would 1% milk work instead of the half & half?
Hi Phyllis, it may still work, but we prefer the Half & Half since it makes it creamier. Here’s what one of our readers said: “These were awesome, Natasha! I didn’t have cream so I used milk and they were still delicious. Would be great for a brunch!!” I hope this helps.
could you use frozen hash browns?
Hi Dawn, I imagine frozen hash browns can also work well in this recipe. Please let us know how it goes if you do try it.
I used frozen tator tots that I cut in half…came out great! Topped them with sour cream, salsa and avocado too!
Thank you, Natasha, for this great recipe! I really love these muffins, and it’s great they can be made ahead, especially when there isn’t much morning time on workdays!
Exactly! Perfect for busy mornings! I’m so glad you enjoyed it!
I am Omitting the potato Which will make these perfect for my husband’s and myself low carb diet. I love all of your recipes! Everything I’ve made so far is absolutely delicious and I love your videos!
That’s just awesome! Thank you for sharing your wonderful review, Jodi!
Whats breakfast without potato?
I made the breakfast muffin recipe exactly as written. We loved them. So easy to make and delicious! I got 18 muffins out of the recipe (maybe because I used one pretty large potato). I used colorful silicon baking cups that I ordered from Amazon. They were 2.76 X 3.35 inches, so not real big. I made them the day before and left them in the silicon cups. The next day I warmed them in the muffin tin in the oven on low heat.
Thank you so much for sharing that with me, Julie! Thank you for sharing your wonderful review!
Thank you for the tip reheating in the silicone cups.
Great recipe as written!
Thank you!