Breakfast Egg Muffins – Easy, Cheesy, and Perfect for On-the-Go

Mornings can be hectic, but that doesn’t mean you have to skip a satisfying, nutritious breakfast. Enter Breakfast Egg Muffins—a portable, protein-packed meal that’s as delicious as it is convenient. These egg muffins combine fluffy eggs, crispy bacon, hearty potatoes, and melty cheddar cheese into individual portions baked to perfection.

Perfect for meal prepping, breakfast on-the-go, or feeding a crowd, this recipe is both versatile and easy to make. Add in fresh baby spinach for a boost of greens and a splash of Tabasco for a subtle kick, and you’ve got a flavor-packed breakfast that’s ready in under 30 minutes.

What’s more, these muffins are customizable! Swap out the bacon for turkey sausage, add extra veggies, or experiment with different cheeses. Whatever you choose, these breakfast egg muffins are sure to become a household favorite.

Why You’ll Love Breakfast Egg Muffins

1. Quick and Easy

With simple ingredients and minimal prep, this recipe fits seamlessly into a busy morning routine.

2. Meal Prep Friendly

Make a batch on Sunday and enjoy grab-and-go breakfasts all week.

3. Protein-Packed

With eggs, cheese, and bacon, these muffins are a great source of protein to keep you fueled.

4. Customizable

Easily adapt this recipe with your favorite ingredients to suit your taste or dietary needs.

5. Kid-Friendly

These muffins are perfect for little hands and make a fun, mess-free breakfast or snack for kids.

Ingredients

Here’s what you’ll need to make 12 delicious egg muffins:

• 6 oz bacon (cut into ½-inch pieces): Adds smoky, savory flavor.
• 1 small onion (finely chopped): Adds sweetness and depth.
• 1 large or 2 small russet potatoes (peeled and grated): Provides a hearty base.
• 4 oz fresh baby spinach (chopped): Boosts nutrition with leafy greens.
• 6 oz mild cheddar cheese (divided): Melts into the muffins for a cheesy finish.
• 8 large eggs: The star ingredient for fluffy, protein-packed muffins.
• ½ cup half-and-half: Adds creaminess and richness.
• 2 tsp Tabasco sauce: Provides a subtle heat and depth of flavor.

Preparation Time and Yield

• Prep Time: 15 minutes
• Cook Time: 22–23 minutes
• Total Time: 40 minutes
• Yield: 12 egg muffins

Step-by-Step Instructions

1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Oil a 12-count non-stick muffin tin or line it with silicone muffin liners for easy removal.

2: Cook the Bacon

1. Heat a large non-stick skillet over medium heat.
2. Add the bacon pieces and sauté until browned and crispy (about 6–8 minutes).
3. Transfer the cooked bacon to a plate lined with paper towels to drain.

3: Sauté the Onion and Potato

1. Discard the excess bacon grease from the skillet, leaving about 2–3 tablespoons in the pan.
2. Add the chopped onion to the skillet and sauté until softened (about 2 minutes).
3. Grate the potatoes using the large holes of a box grater. Squeeze out as much water as possible using your hands or paper towels.
4. Add the grated potatoes to the skillet with the softened onions.
5. Sauté, stirring occasionally, until the potatoes are golden and nearly cooked through (about 7 minutes).
6. Remove from heat and let the mixture cool slightly.

4: Prepare the Egg Mixture

1. In a medium bowl, whisk together the eggs, half-and-half, and Tabasco sauce until well combined.
2. Stir in the sautéed potato mixture, chopped spinach, and 1 cup of shredded cheddar cheese.

5: Assemble the Muffins

1. Divide the egg mixture evenly among the 12 muffin cups, filling each about ¾ full.
2. Sprinkle the tops with the cooked bacon, then add the remaining ½ cup of shredded cheddar cheese.

6: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 22–23 minutes, or until the muffins are puffed, lightly browned, and a toothpick inserted in the center comes out fairly clean.
2. Allow the muffins to cool in the pan for a few minutes before carefully removing them.

How to Serve

Breakfast egg muffins are versatile and can be served in various ways:

• On-the-Go Breakfast: Grab a couple of muffins for a quick, portable meal.
• Sit-Down Brunch: Serve alongside fresh fruit, toast, or a simple green salad.
• Party Appetizer: These muffins double as a crowd-pleasing appetizer for gatherings or potlucks.
• Snack Time: Enjoy as a midday protein boost or a post-workout snack.

Tips for Perfect Breakfast Egg Muffins

1. Use Silicone Liners: These make it much easier to remove the muffins without sticking.
2. Squeeze the Potatoes Dry: Removing excess moisture ensures the muffins aren’t watery.
3. Don’t Overfill: Fill the muffin cups about ¾ full to prevent overflow as the muffins puff up while baking.
4. Prep Ingredients Ahead: Cook the bacon and sauté the potatoes and onions the night before to save time.
5. Cool Slightly Before Removing: Let the muffins set for a few minutes before removing them from the tin to avoid breaking.

Recipe Variations

• Vegetarian Option: Skip the bacon and add sautéed mushrooms or bell peppers.
• Spicy Kick: Use pepper jack cheese or add diced jalapeños to the egg mixture.
• Turkey Bacon or Sausage: Substitute with leaner options for a healthier twist.
• Different Cheeses: Swap cheddar for mozzarella, feta, or gouda for a unique flavor.
• Herb Boost: Add fresh herbs like parsley, chives, or dill to the mixture.

Storage and Reheating

• Refrigeration: Store leftover muffins in an airtight container in the fridge for up to 5 days.
• Freezing: Place the cooled muffins in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 3 months.
• Reheating: Reheat muffins in the microwave for 30–40 seconds or in a 350°F oven for 10 minutes until warmed through.

FAQ

Q: Can I use frozen spinach?
A: Yes, but thaw it first and squeeze out as much water as possible before adding it to the mixture.

Q: Can I make these without potatoes?
A: Absolutely! Skip the potatoes and increase the amount of spinach or add another vegetable like zucchini or bell peppers.

Q: How do I prevent the muffins from sticking?
A: Use silicone liners or grease your muffin tin thoroughly with oil or non-stick spray.

Q: Can I double the recipe?
A: Yes, simply double the ingredients and bake in two muffin tins or in batches.

Conclusion

Breakfast Egg Muffins are the perfect solution for busy mornings, meal prepping, or feeding a crowd. Packed with protein, veggies, and cheese, these muffins are as satisfying as they are convenient. With endless customization options, you can tailor them to suit any taste or dietary preference.

So, preheat your oven, grab your muffin tin, and get ready to make a breakfast that’s as delicious as it is portable. Whether you enjoy them fresh out of the oven or reheated on a busy weekday morning, these egg muffins are guaranteed to become a family favorite. Happy cooking!

Breakfast Egg Muffins – Easy, Cheesy, and Perfect for On-the-Go

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• Author: TAYLOR HARRISON
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

Fluffy egg muffins with crispy bacon, grated potatoes, spinach, and melted cheese. Perfect for meal prepping or a quick, portable breakfast.

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Ingredients

Scale 1x2x3x

• 6 oz bacon (cut into ½-inch pieces)
• 1 small onion (finely chopped)
• 1 large or 2 small russet potatoes (peeled and grated)
• 4 oz fresh baby spinach (chopped)
• 6 oz mild cheddar cheese (divided)
• 8 large eggs
• ½ cup half-and-half
• 2 tsp Tabasco sauce

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Instructions

• Preheat the oven to 375°F and prepare a muffin tin.
• Cook bacon until crispy, then sauté onions and grated potatoes.
• Whisk eggs with half-and-half and Tabasco, then mix in spinach, potato mixture, and 1 cup cheese.
• Divide the mixture among muffin cups, top with bacon and remaining cheese, and bake for 22–23 minutes.

Notes

Refrigerate for up to 5 days or freeze for up to 3 months. Reheat before serving.

• Prep Time: 15 minutes
• Cook Time: 22–23 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American