Description
These Breakfast Egg Muffins are a delicious and convenient way to enjoy a protein-packed morning meal. Packed with crispy bacon, sautéed potatoes and onions, fresh spinach, and mild cheddar cheese, all combined with eggs and a hint of Tabasco for a subtle kick, these muffins are baked to golden perfection. Perfect for meal prepping or a quick breakfast on the go, they bake in a muffin tin for easy portioning and cleanup.
Ingredients
Scale
Meat
- 6 oz bacon, cut into 1/2” pieces
Vegetables
- 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
Dairy
- 6 oz mild cheddar cheese (1 1/2 cup shredded), divided
- 1/2 cup half and half (or equal parts whipping cream and milk)
- 8 large eggs
Condiments
- 2 tsp Tabasco sauce
Instructions
- Preheat Oven 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 to prevent sticking.
- Sauté Bacon: Place a large non-stick skillet over medium heat and sauté the bacon pieces until browned and crispy, about 6-8 minutes. Transfer cooked bacon to a plate and discard excess bacon fat, leaving 2-3 tablespoons in the pan.
- Sauté Onion: In the same skillet with the reserved bacon fat, add the finely chopped onion and sauté until softened, about 2 minutes.
- Prepare and Cook Potatoes: While onions cook, grate the peeled potato using the large holes of a box grater. Squeeze out as much moisture as possible from the grated potatoes using your hands and then pat dry with paper towels. Add the grated potatoes to the skillet with the onions and sauté, stirring occasionally, until the potatoes are golden and nearly cooked through, about 7 minutes. Remove from heat and let cool slightly.
- Mix Egg Base: In a medium bowl, whisk together eggs, half and half, and Tabasco sauce until well combined.
- Combine Ingredients: Stir the sautéed potatoes and onions, chopped spinach, and 1 cup of shredded cheddar cheese into the egg mixture.
- Fill Muffin Tin: Evenly distribute the mixture into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the cooked bacon pieces over the top of each muffin, then top with the remaining 1/2 cup shredded cheddar cheese.
- Bake: Bake in the preheated oven at 375˚F for 22-23 minutes or until the muffins are puffed, lightly browned, and a toothpick inserted into the center comes out fairly clean.
- Cool and Serve: Allow the egg muffins to cool in the pan for a few minutes before removing and serving. Enjoy warm or store for later.
Notes
- For a lower-fat option, use turkey bacon and low-fat cheese or milk alternatives.
- Feel free to substitute spinach with kale or other leafy greens.
- Egg muffins can be made ahead and refrigerated for up to 4 days or frozen for up to 1 month.
- Adjust Tabasco sauce amount according to your preferred spice level.
- Ensure to dry the grated potatoes well to prevent soggy muffins.
Nutrition
- Serving Size: 1 egg muffin
- Calories: 148
- 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: 9 g
- Cholesterol: 185 mg
