Kickstart your mornings with these Fluffy Breakfast Egg Muffins! Packed with crispy bacon, tender potatoes, fresh spinach, and gooey cheddar cheese, these muffins are the perfect blend of savory goodness. They are easy to make, portable, and perfect for meal prep, making them a go-to for busy mornings.
In our household, breakfast is a cherished ritual, and these Fluffy Breakfast Egg Muffins have quickly become a staple. My husband and kids look forward to these every weekend, and I love how easy they are to prepare. One morning, after an impromptu family brunch, these muffins became an instant hit. Now, they symbolize our cozy mornings and are a must-have at every family gathering.
Why These Fluffy Breakfast Egg Muffins?
1. Nutrient-Packed: With protein-rich eggs, vitamin-packed spinach, and delicious bacon, these muffins offer a balanced and nutritious start to your day.
2. Easy and Convenient: Perfect for meal prep, you can make these muffins ahead of time and enjoy a quick, nutritious breakfast all week long.
3. Customizable: Add your favorite veggies, cheeses, or even swap bacon for ham or sausage to make these muffins your own.
4. Kid-Friendly: The perfect size for little hands, these muffins are loved by kids and adults alike.
Ingredients:
- 6 oz (170g) bacon, cut into 1/2-inch pieces
- 1 small onion, finely chopped (about 1/2 cup or 80g)
- 1 large or 2 small russet potatoes, peeled
- 4 oz (115g) fresh baby spinach, coarsely chopped (about 2 cups lightly packed)
- 6 oz (170g) mild cheddar cheese, shredded (about 1 1/2 cups), divided
- 8 large eggs
- 1/2 cup (120ml) half-and-half (or equal parts whipping cream and milk)
- 2 tsp Tabasco sauce
Directions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Oil a 12-count non-stick muffin tin or line with silicone muffin liners.
- Cook the Bacon: In a large non-stick skillet over medium heat, sauté the bacon pieces until browned, about 6-8 minutes. Transfer the bacon to a plate, leaving 2-3 tablespoons of bacon fat in the pan.
- Sauté the Onions and Potatoes: In the same skillet, add the finely chopped onion and sauté until softened, about 2 minutes. Meanwhile, grate the potatoes using the large holes of a box grater. Squeeze out excess water from the grated potatoes and pat them dry with paper towels. Add the grated potatoes to the skillet with the onions and cook, stirring occasionally, until the potatoes are golden and nearly cooked through, about 7 minutes. Remove from heat and let cool slightly.
- Mix the Egg Mixture: In a medium bowl, whisk together the eggs, half-and-half, and Tabasco sauce. Stir in the sautéed potato mixture, chopped spinach, and 1 cup of shredded cheddar cheese.
- Assemble the Muffins: Distribute the egg mixture evenly among the 12 muffin cups. Sprinkle the tops with the cooked bacon and then top with the remaining shredded cheese.
- Bake: Bake in the preheated oven for 22-23 minutes, or until the muffins are puffed, lightly browned, and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before serving.
Notes:
- Make-Ahead: These muffins can be stored in the refrigerator for up to 5 days or frozen for up to 1 month. Reheat in the microwave or oven before serving.
- Vegetable Options: Feel free to add other vegetables like bell peppers, mushrooms, or zucchini for added flavor and nutrition.
- Spice Level: Adjust the amount of Tabasco sauce to suit your taste, or omit it altogether if you prefer a milder flavor.
