Description
These Breakfast Egg Muffins are a savory and satisfying morning treat, packed with crispy bacon, sautéed potatoes, fresh spinach, and sharp cheddar cheese. Baked to perfection in a non-stick muffin tin, they make a convenient, protein-rich breakfast option that’s both flavorful and easy to prepare.
Ingredients
Scale
Meat and Vegetables
- 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
Dairy
- 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
Other
- 2 tsp Tabasco sauce
Instructions
- Preheat the oven and prepare muffin tin: Preheat the oven to 375˚F. Lightly oil a 12-count non-stick muffin tin or line with silicone muffin liners for easy removal.
- Sauté bacon: Place a large non-stick skillet over medium heat and sauté the bacon pieces until browned and crispy, about 6-8 minutes. Remove bacon to a plate, and discard excess oil, leaving 2-3 tablespoons in the pan.
- Sauté onions: In the same skillet, add the finely chopped onion and cook until softened, approximately 2 minutes.
- Prep and cook potatoes: While onions are cooking, grate the peeled potatoes using the large holes of a box grater. Squeeze out excess water from grated potatoes using your hands, then pat dry with paper towels. Add grated potatoes to the skillet with onions and sauté, stirring occasionally, until golden and nearly cooked through, about 7 minutes. Remove from heat and allow to cool slightly.
- Mix eggs and ingredients: In a medium bowl, whisk together eggs, half and half, and Tabasco sauce. Stir in the sautéed potatoes and onions, chopped spinach, and 1 cup of shredded cheddar cheese until well combined.
- Assemble muffins: Evenly distribute the egg mixture among the 12 muffin cups. Sprinkle the cooked bacon pieces on top of each, then top with the remaining shredded cheese.
- Bake: Place the muffin tin in the preheated oven and bake for 22-23 minutes, or until the muffins are puffed, lightly browned, and a toothpick inserted in the center comes out mostly clean.
- Cool and serve: Remove from oven, let cool in the pan for a few minutes, then serve warm.
Notes
- You can use silicone muffin liners for easier removal and less cleanup.
- For a spicier kick, adjust the amount of Tabasco sauce to your preference.
- Leftover egg muffins can be refrigerated and reheated for a quick breakfast.
- Potatoes should be well drained and patted dry to avoid soggy muffins.
- Feel free to substitute cheddar with other cheeses like mozzarella or pepper jack.
Nutrition
- Serving Size: 1 egg muffin
- Calories: 148
- Sugar: 1.5g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg
