Breakfast Egg Muffins
These Breakfast Egg Muffins are a delicious and portable morning option loaded with crispy bacon, potatoes, spinach, and melty cheddar cheese. Great for meal prep, brunch, or busy weekdays—they’re protein-packed, hearty, and full of flavor.
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!