Description
Start your day with these delicious Breakfast Egg Muffins packed with bacon, veggies, and 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 over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
- In the same skillet, sauté the chopped onion until translucent. Add in the peeled and diced russet potatoes and cook until tender.
- Add the spinach to the skillet and cook until wilted, then remove from heat.
- In a large bowl, whisk together the eggs, half and half, and Tabasco sauce.
- Fold in the cooked bacon, potato mixture, and 1 cup of cheese into the egg mixture.
- Pour the mixture evenly into the muffin tin and top with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the muffins are set and a toothpick comes out clean.
- Allow to cool slightly before removing from the tin. Serve warm.
Notes
These muffins can be made ahead of time and stored in the fridge for a quick breakfast option throughout the week.
- 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, breakfast recipes, muffin recipes