Description
Start your day off right with these delicious Breakfast Egg Muffins, packed with bacon, potatoes, and fresh spinach, topped with melted cheddar cheese.
Ingredients
Scale
- 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)
- 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)
- 2 tsp Tabasco sauce
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a skillet, cook the bacon over medium heat until crispy, then remove and drain on paper towels.
- In the same skillet, sauté the onions until translucent, adding the diced potatoes until they are tender.
- Add the chopped spinach to the skillet and cook until wilted, then mix in the cooked bacon.
- In a bowl, whisk together eggs, half and half, Tabasco sauce, and season with salt and pepper to taste.
- Distribute the vegetable and bacon mixture evenly into the muffin tin, then pour the egg mixture on top, filling each cup about 3/4 full.
- Sprinkle the shredded cheddar cheese on top of each muffin.
- Bake for 25-30 minutes, or until the egg is set and the tops are golden.
- Let cool slightly before removing from the muffin tin and serving warm.
Notes
These muffins can be made ahead of time and are great for meal prep. Store in the fridge and reheat for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 155 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 145 mg
Keywords: Breakfast Egg Muffins, bacon muffins, spinach egg muffins, egg muffins recipe