Start your day off right with our Breakfast Egg Muffins! These delightful muffins are packed with savory flavors and nutritious ingredients, making them the perfect grab-and-go breakfast option for busy mornings. With crispy bacon, tender potatoes, fresh spinach, and gooey cheddar cheese all baked into fluffy egg muffins, you’ll look forward to waking up every day just to enjoy these tasty treats.
In our household, breakfast is a cherished time to gather around the table and savor delicious food together. The Breakfast Egg Muffins have quickly become a family favorite, thanks to their irresistible combination of flavors and convenience. I still remember the first time I made them for my family on a lazy Sunday morning. As they emerged from the oven, golden and fragrant, everyone’s eyes lit up with anticipation. With each bite, we were greeted with a burst of savory goodness that brought smiles to our faces and fueled us for the day ahead. Now, these muffins are a staple in our weekly meal plan, enjoyed by both young and old alike.
Why This Breakfast Egg Muffins:
- Enjoy a nutritious and satisfying breakfast with these easy-to-make egg muffins, perfect for busy mornings or leisurely brunches.
- Customize your muffins with your favorite breakfast ingredients, from crispy bacon to fresh vegetables, for endless flavor possibilities.
- Make ahead and reheat for a quick and convenient breakfast option throughout the week.
- These muffins are not only delicious but also portable, making them ideal for on-the-go mornings or as a packed lunch option.
Ingredients:
- 6 oz bacon, cut into 1/2″ pieces (about 170g)
- 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 (about 113g)
- 6 oz mild cheddar cheese, (1 1/2 cup shredded), divided (about 170g)
- 8 large eggs
- 1/2 cup half and half, or equal parts whipping cream and milk (120ml)
- 2 tsp Tabasco sauce
Instructions:
Step 1: Preheat the oven to 375˚F (190˚C). Oil a 12-count non-stick muffin tin or line with silicone muffin liners. Step 2: In a large non-stick skillet over medium heat, sauté the bacon until browned (6-8 min). Transfer to a plate. Discard excess oil, leaving 2-3 tablespoons in the pan. In the same pan, sauté the finely chopped onion until softened (2 min).
Step 3: Meanwhile, grate the potato on the large holes of a box grater. Squeeze out as much water as possible from the grated potatoes using your hands, then pat dry with paper towels. Once the onions are softened, add the grated potato to the skillet with onions. Sauté, stirring occasionally, until the potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.
Step 4: In a medium bowl, whisk together the eggs, half and half, and Tabasco sauce. Stir in the sautéed potatoes, chopped spinach, and 1 cup of cheese.
Step 5: Distribute the egg mixture evenly among the 12-count muffin tin. Sprinkle the tops with bacon, then top with the remaining cheese. Bake at 375˚F for 22-23 minutes or until puffed and lightly browned, and a toothpick inserted in the center comes out fairly clean. Cool for a few minutes in the pan, then serve.
Notes:
- Feel free to customize these egg muffins with your favorite breakfast ingredients, such as diced bell peppers, mushrooms, or cooked sausage.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick and easy breakfast option.
- These muffins can also be frozen for longer storage. Simply wrap individually in plastic wrap and place in a freezer-safe bag or container. Reheat from frozen in the microwave or oven.
