Breakfast & Brunchnatashaskitchen5.0
Breakfast Egg Muffins
These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy mornings. They are hearty and loaded with fluffy eggs, potato, spinach, melted cheese and crisp bites of bacon.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
- ●grater
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.
2
Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (⏱️ 6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped onion until softened (⏱️ 2 min).
bacon (cut into 1/2" pieces)6 oz
3
Meanwhile grate potato on the large holes of a box grater. Use your hands to squeeze out as much water as you can from potatoes then pat dry with paper towels. Once onions are softened, add grated potato to the skillet with onions. Sauté stirring a few times until potatoes are golden and nearly cooked through (⏱️ 7 mins). Remove from heat and let cool slightly.
4
In a medium bowl, whisk together 8 eggs, 1/2 cup half and half and 2 tsp Tabasco sauce. Stir in sautéed potatoes, chopped spinach and 1 cup cheese.
large eggs8cup half and half (or equal parts whipping cream and milk)1/2Tabasco sauce2 tsp
5
Distribute mixture evenly among a 12 count muffin tin. Sprinkle tops with bacon then top with remaining cheese. Bake at 375˚F for ⏱️ 22-23 min or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve.
bacon (cut into 1/2" pieces)6 oz
Nutrition Facts
calories
148 kcal
fat Content
9 g
serving Size
1 serving
sodium Content
446 mg
protein Content
11 g
cholesterol Content
127 mg
carbohydrate Content
5 g
saturated Fat Content
4 g
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