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Breakfast Egg Muffins (VIDEO)

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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.

Breakfast egg muffins served on a white platter

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.

Up close egg muffin garnished with chives and bacon

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 for 80-90 seconds, or until hot. Microwave refrigerated muffins for 20-25 seconds.

Breakfast egg muffins with potato, spinach, eggs, cheese and crisp bacon in muffin tin

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.

Breakfast casserole muffins come together quickly. Loaded with potato, spinach, eggs, cheese and crisp bacon. Freezer friendly make-ahead breakfast muffins! | natashaskitchen.com

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

Prep Time: 12 minutes

Cook Time: 23 minutes

Total Time: 35 minutes

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.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $9-$12

Keyword: breakfast egg muffins, egg muffins

Calories: 148 kcal

Servings: 12 Egg Muffins

  • 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, 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
  1. Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.

  2. 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).

  3. 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.

  4. 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.

  5. 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 Facts

Breakfast Egg Muffins

Amount Per Serving

Calories 148 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 4g 20%

Cholesterol 127mg 42%

Sodium 446mg 19%

Potassium 207mg 6%

Total Carbohydrates 5g 2%

Protein 11g 22%

Vitamin A 24.4%

Vitamin C 6.1%

Calcium 14.3%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Source: https://natashaskitchen.com/breakfast-egg-muffins/

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