Egg Muffins
These Breakfast Egg Muffins are a convenient and flavorful option for busy mornings. Packed with fluffy eggs, potatoes, spinach, cheese, and bacon, they offer a hearty and satisfying breakfast solution.
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.