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