Description
These Breakfast Egg Muffins are a savory and satisfying way to start your day. Combining crispy bacon, sautéed onions, grated potatoes, fresh spinach, and mild cheddar cheese in a fluffy egg base, these muffins are baked to golden perfection. Perfect for meal prep or quick breakfasts, they offer a delicious combination of flavors and textures in every bite.
Ingredients
Scale
Meat and Vegetables
- 6 oz bacon, cut into 1/2″ pieces
- 1 small onion, finely chopped (1/2 cup)
- 1 large or 2 small russet potatoes, peeled
- 4 oz fresh baby spinach (2 cups lightly packed, coarsely chopped)
Dairy and Eggs
- 6 oz mild cheddar cheese (1 1/2 cups shredded), divided
- 8 large eggs
- 1/2 cup half and half (or equal parts whipping cream and milk)
Other
- 2 tsp Tabasco sauce
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375˚F. Lightly oil a 12-count non-stick muffin tin or line it with silicone muffin liners for easy removal of the muffins.
- Cook Bacon: Place a large non-stick skillet over medium heat. Add 6 oz of bacon pieces and cook until browned and crispy, about 6-8 minutes. Transfer the cooked bacon to a plate and set aside, leaving 2-3 tablespoons of the rendered bacon fat in the skillet.
- Sauté Onions: In the same skillet with the reserved bacon fat, add the finely chopped onions and cook over medium heat until softened, about 2 minutes.
- Prepare Potatoes: While onions cook, grate the peeled russet potatoes using the large holes of a box grater. Use your hands to squeeze out as much moisture as possible, then pat dry with paper towels to remove excess water.
- Cook Potatoes with Onions: Add the grated and dried potatoes to the skillet with the softened onions. Sauté everything together for about 7 minutes, stirring occasionally, until the potatoes are golden and nearly cooked through. Remove the skillet from heat and let the mixture cool slightly.
- Mix Egg Base: In a medium bowl, whisk together 8 large eggs, 1/2 cup half and half, and 2 teaspoons Tabasco sauce until well combined.
- Combine Ingredients: To the egg mixture, stir in the sautéed potato and onion mixture, chopped spinach, and 1 cup of shredded cheddar cheese. Mix thoroughly to incorporate all ingredients evenly.
- Fill Muffin Tin: Divide the egg mixture evenly among the 12 muffin cups. Sprinkle the cooked bacon pieces on top of each muffin and then sprinkle with the remaining 1/2 cup of cheddar cheese.
- Bake the Egg Muffins: Place the muffin tin in the preheated oven and bake for 22-23 minutes, until the muffins are puffed, lightly browned on top, and a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before removing. Serve warm and enjoy a protein-packed breakfast treat.
Notes
- You can substitute spinach with kale or Swiss chard for variety.
- Using silicone muffin liners makes cleanup easier and prevents sticking.
- Adjust Tabasco sauce quantity depending on your preferred level of heat.
- These muffins freeze well; reheat in microwave or oven for a quick breakfast.
- For a dairy-free version, substitute half and half and cheese with plant-based alternatives.
Nutrition
- Serving Size: 1 muffin
- Calories: 148
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 195 mg
