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
I’m going to make these to freeze & wondering the approximate amount of hash brown potatoes? I think using the “Simply Potatoes” (in the cooler section-not frozen) will work great! This recipe looks so good!
Hi Patti! One large potato equals about 2 1/2 cups shredded. I hope that helps give you a rough estimate.
Didn’t have regular potatoes so I subbed sweet potatoes. Used the food processor to grate the potatoes and onion to speed things up. I used paper cupcake liners and they worked well. This recipe is PACKED with flavor. It’s really good!
That’s nice to know that it worked so well too! Thanks so much for this review and for sharing.
Did you spray your paper cupcake liners first? If not, was it easy to remove the cupcake liner.
Would this be good without the potato? I want to make this but no potato.
Hi Rose, while we love it with the potato, that will work. Here’s what one of my readers wrote: “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!” I hope that helps.
Made these while camping, everyone loved them! Make just as recipe tells you! They are awesome! Thank you
You’re very welcome! I’m glad you loved it.
I just made these with slight variations. I used mini bundt cake molds as it’s the only silicone I own. I used green peppers instead of spinach.
They turned oSpinach. (Cooked for 20 min.)
I might try Pico de Gallo next time in the bundt indentation.
Thank you for this delicious recipe that even I couldn’t screw up. 😄
That’s so resourceful using the bundt molds! Thank you for sharing this wonderful review with me, Kerry!
Can you substitute frozen hash browns that are thawed for the potatoes?
Hi Dalise, I honestly haven’s tested that to advise. If you do an experiment, we’d like to know how it goes!
Took more like 45 minutes. I did double the recipe, which is probably why. When I make them again, and I will, they were a hit!!!, I will prepare the veggies the night before. Thank you. Cook time was perfect. I substituted left over sliced meat and a sausage for the bacon, and kale for the spinach. Still great…
Hi Suzanne! I’m glad you liked the recipe.
What size scoop are you using to fill the muffin wells? Ice cream size? Like the idea of adding potatoes.
Thanks!
Hi PP, yes, I just used a standard ice cream scoop to fill the muffing tins.
Not sure where the 12 minute prep time came in, took 4 hours to grate cheese, chop onions, peel, shread and get the excess moisture out of the potatoes, cook bacon, fill cups and bake. I did make 3 dozen given the prep. They were a hit though for sure.
Just made these for lunch and they were lovely. I baked on the convection setting for 20 min. and they were perfectly cooked. Your recipes never disappoint! Thank you.
Thank you, Linda. I apprecaite your awesome feedback!
Portions and directions are spot on. Don’t need to adjust anything. Takes me a little longer to prepare. But so worth it! Delicious and satisfying. So glad I tried this recipe. It will be a go to for brunches or anytime. Thank you.
That’s wonderful, Mary! Thank you for sharing. I’m happy you loved the recipe.
I really liked these! Mine turned out well but would have been richer if I had the cream, only had milk. Any suggestions on a substitution for the Tabasco sauce? I liked it but I know my coworkers wouldn’t, and I’d love to bring these.
Hi Alicia! You can just leave it out and serve in as a topping on the muffin. Or you can replace it with another chipotle or hot sauce of your preference.
Can you make these ahead of time and store them for the next day?? If so, how would you recommend doing so?
Hi Madison, Yes, you can make this ahead. I recommend going back to the recipe as I have provided Make Ahead tips in there.
About to make my second batch this month. My family enjoys them. Great recipe.
That’s great to hear! Thank you for the review. 🙂
As usual, your recipes don’t disappoint! This was crazy delicious. Instead of bacon, I used breakfast sausage, since the recipe is so adaptable. My muffins didn’t stick (used a nonstick pan and cooking spray), and came out easily. I really like the addition of potatoes, which made a completel breakfast meal. Thank you!
Thank you so much for sharing, Zina! I’m so glad you loved the recipe. 🙂
Great Recipe!!! I only have 6 silicone liners (why?? I have no idea) so I forged ahead, generously using olive oil spray for the non-lined muffins. Once done, after a few mins of cooling in the tin I easily removed half, then carefully loosened the muffins around the edges with a toothpick, turned them over onto a cooling rack, and used a few good wacks on the bottoms with a wooden meat pounder to coax them out. Worked perfectly! The liners are definitely cleaner, but I rather like the browned edge look of the oiled tin. Definitely will make again. Thanks!
Hi Susan! I’m glad you loved the recipe! Thank you for sharing. 🙂
Hello Natasha, I have tried Many of your recipes and just love them. There is one that I’m going to try again, the pot pie. It came out a little d ry. I like more sauce in it. Flavor was yummy. Thank you. Do you have a cookbook to buy yet?
Hi Stella, it should not be dry, it will be moist wit just enough sauce on it. I am working on the cookbook, it will be ready by October of this year!
I have asked my daughter for your cookbook for my birthday in November, can’t wait to have it in my hands!
Hi Brenda! That will be a great present! I’m excited for you to get a copy in your hands!
Made this today ! Came out perfect I used ground sausage instead of bacon and put some bell peppers in there as well! Delicious thank you for sharing !
Hi Karen! I’m glad you loved the recipe. Thank you for the feedback.
My muffins turned out great! So glad I got the silicone liners. I found if I fill them with my add ins first and then just pour the eggs in afterwards, I can make sure every muffin has everything in it. Or can make a variety as I go.
Great to hear that, Terry! Thank you for sharing.
Hi Natashas,
For the nutritional information, how many muffins is a serving?
Hi Debbie, this recipe makes 12 muffins and the nutrition label is per muffin.
Hello Natasha, I plan to use this recipe for a Christmas Eve brunch for my family. Can this recipe be baked in a pan rather than muffin tins? If so, what size pan (8” x 8”? 13” x 9”?), how long should it bake, and would the baking temperature change? I am looking forward to trying this recipe. Thanks so much!
Hi Mary! I think that it would work, but I haven’t tested it myself to provide specific instructions. I think it would be fine keeping the temperature the same but you’ll have to watch it in the oven.
Love this recipe! I make them Sunday night and keep them in the fridge. I then take a few each day for easy breakfast out the door! I’ve changed the recipe only slightly by adding more potatoes and using yellow ones. I also add a diced jalapeño and Cholula hot sauce, I’m not a Tabasco guy. Everything else is prepared the same and I devour them!
So glad you enjoyed these muffins!