Egg Muffins: A Hearty Breakfast Option
Are you searching for a breakfast solution that’s both quick and delicious? Look no further than these Breakfast Egg Muffins! Developed by Natasha of NatashasKitchen.com, these muffins are packed with fluffy eggs, potatoes, spinach, melted cheese, and crispy bacon, making them a fulfilling and convenient meal for hectic mornings.
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 6 oz bacon, cut into 1/2″ pieces
- 1 small onion, finely chopped (about 1/2 cup)
- 1 large or 2 small russet potatoes, peeled
- 4 oz fresh baby spinach, coarsely chopped (about 2 cups)
- 6 oz mild cheddar cheese, shredded (about 1 1/2 cups), 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 and prepare a 12-count non-stick muffin tin by oiling it or lining it with silicone muffin liners.
- Cook bacon in a large non-stick skillet over medium heat until browned (6-8 minutes). Transfer to a plate, leaving 2-3 tablespoons of oil in the pan. In the same pan, sauté the finely chopped onion until softened (about 2 minutes).
- Grate potato and squeeze out excess water. Add to the skillet with onions and cook until golden and nearly cooked through (about 7 minutes). Let cool slightly.
- Whisk together eggs, half and half, and Tabasco sauce. Stir in sautéed potatoes, chopped spinach, and 1 cup of cheese.
- Distribute mixture evenly among muffin tin cups. Sprinkle tops with bacon, then top with remaining cheese.
- Bake at 375˚F for 22-23 minutes or until puffed and lightly browned. Allow to cool before serving.
Nutrition Information
- Calories: 148 kcal per serving
- Carbohydrates: 5g
- Protein: 11g
- Fat: 9g
Kitchen Equipment Needed
- Non-stick muffin tin or silicone muffin liners
- Large non-stick skillet
- Box grater
- Mixing bowls
- Whisk
Storage Instructions
Store Egg Muffins in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. Reheat in the microwave or oven before serving.
Food Pairing
Pair Egg Muffins with fresh fruit or a simple green salad for a balanced breakfast.
Conclusion
These Breakfast Egg Muffins are versatile and customizable, making them perfect for meal prepping or quick breakfasts. Try out this recipe and enjoy a delicious and nutritious start to your day!
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Egg Muffins
Equipment
- Non-stick muffin tin or silicone muffin liners
- Large non-stick skillet
- Box grater
- Mixing bowls
- Whisk
Ingredients
- 6 oz bacon cut into 1/2″ pieces
- 1 small onion finely chopped (about 1/2 cup)
- 1 large or 2 small russet potatoes peeled
- 4 oz fresh baby spinach coarsely chopped (about 2 cups)
- 6 oz mild cheddar cheese shredded (about 1 1/2 cups), 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 and prepare a 12-count non-stick muffin tin by oiling it or lining it with silicone muffin liners.
- Cook bacon in a large non-stick skillet over medium heat until browned (6-8 minutes). Transfer to a plate, leaving 2-3 tablespoons of oil in the pan. In the same pan, sauté the finely chopped onion until softened (about 2 minutes).
- Grate potato and squeeze out excess water. Add to the skillet with onions and cook until golden and nearly cooked through (about 7 minutes). Let cool slightly.
- Whisk together eggs, half and half, and Tabasco sauce. Stir in sautéed potatoes, chopped spinach, and 1 cup of cheese.
- Distribute mixture evenly among muffin tin cups. Sprinkle tops with bacon, then top with remaining cheese.
- Bake at 375˚F for 22-23 minutes or until puffed and lightly browned. Allow to cool before serving.