Mornings can be hectic, but that doesn’t mean breakfast should suffer.
These Breakfast Egg Muffins are my go-to solution when I want something quick, nourishing, and easy to grab on the way out.
Packed with crispy bacon, fluffy eggs, golden potatoes, spinach, and cheddar cheese, they’re not just delicious—they’re a meal prep win.
Why You’ll Love This Recipe
Meal prep–friendly – Perfect for busy mornings, just reheat and go.
Flavorful and filling – A complete breakfast with protein, veggies, and cheese.
Customizable – Use your favorite vegetables, meats, or cheese combinations.
Kid-approved – Fun to eat and easy to pack into lunchboxes.
What You’ll Need (Ingredient Highlights)
Bacon – Crisped until golden and adds salty crunch.
Onion & Potato – A hearty base that keeps you full.
Spinach – Adds nutrients and color without overpowering flavor.
Cheddar Cheese – Melted goodness in every bite.
Eggs & Half-and-Half – The creamy, fluffy backbone of the muffins.
Tabasco Sauce – Optional, but gives a tiny kick to wake up your taste buds.
Pro Tips Before You Start
Grate and drain potatoes well to avoid soggy muffins.
Use silicone muffin liners for easy release and cleanup.
Let the potato mixture cool slightly before mixing with eggs to avoid scrambling them.
Don’t skip the bacon on top – it gets extra crispy in the oven!
How to Make Breakfast Egg Muffins
Preheat the oven to 375˚F.
Lightly grease a 12-count nonstick muffin tin or line with silicone muffin cups.
Cook the bacon in a large non-stick skillet until crisp, about 6–8 minutes.
Transfer to a paper towel-lined plate.
Sauté onion in the remaining bacon fat (leave 2–3 Tbsp in the pan) until softened, about 2 minutes.
Grate the potatoes using the large holes of a box grater.
Squeeze out excess moisture and pat dry with paper towels.
Add grated potato to the skillet with onion and cook for 7 minutes, stirring occasionally, until golden and nearly tender.
Remove from heat and let cool slightly.
In a large bowl, whisk together eggs, half-and-half, and Tabasco sauce.
Stir in sautéed potato-onion mixture, chopped spinach, and 1 cup of shredded cheddar.
Divide the egg mixture evenly into the prepared muffin cups.
Top each muffin with cooked bacon and sprinkle with remaining ½ cup of cheese.
Bake for 22–23 minutes, or until puffed, golden, and a toothpick inserted in the center comes out clean.
Cool in pan for a few minutes, then serve warm or store for later.
What to Serve It With
A bowl of fresh fruit or a smoothie on the side
Toasted English muffins or whole grain toast
Salsa, sour cream, or hot sauce for extra flavor
Variations & Substitutions
Vegetarian? Skip the bacon or swap in sautéed mushrooms.
Add-ins: Try bell peppers, zucchini, or even leftover roasted veggies.
Cheese swap: Use feta, pepper jack, or Monterey Jack instead of cheddar.
Spice it up: Add jalapeños or a dash of chili flakes.
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap individually and store in a freezer-safe bag for up to 2 months.
Reheat: Microwave 30–60 seconds, or until warmed through.
FAQs
Can I make these dairy-free?
Yes—use a dairy-free milk and omit or substitute the cheese.
How do I keep them from sticking?
Grease your pan generously or use silicone muffin cups for easy removal.
Can I double the recipe?
Absolutely! Just use two muffin pans and rotate them halfway through baking.
Final Thoughts
If you’re looking for a nutritious, portable, and satisfying breakfast that the whole family will love, these Breakfast Egg Muffins are it.
They’re easy to whip up, endlessly adaptable, and seriously delicious—whether fresh out of the oven or reheated on a busy weekday morning.
Breakfast Egg Muffins
Ingredients
- 6 oz bacon cut into ½” pieces
- 1 small onion ½ cup, finely chopped
- 1 large or 2 small russet potatoes peeled and grated
- 4 oz fresh baby spinach about 2 cups, coarsely chopped
- 6 oz mild cheddar cheese 1½ cups shredded, divided
- 8 large eggs
- ½ cup half and half or equal parts cream and milk
- 2 tsp Tabasco sauce optional
Instructions
- Cook bacon until crisp. Remove and set aside.
- Sauté onion in 2–3 Tbsp bacon fat for 2 minutes.
- Add grated, dried potatoes and cook for 7 minutes until golden. Cool slightly.
- See full steps with tips & photos → https://p4pd.org/breakfast-egg-muffins/
Notes
- For a vegetarian version, skip the bacon and sauté mushrooms instead.
- These store well in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 30–45 seconds.
- Customize with bell peppers, zucchini, or hot sauce for extra flair!
