Breakfast Egg Muffins
Total Time
50 mins
Prep Time
15 mins
Cook Time
35 mins
Rating
4.97 out of 5 stars
(272)
Ingredients
12 servings
- 6 oz bacon, cut into 1/2" pieces
- 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
- 6 oz mild cheddar cheese, (1 1/2 cup shredded), divided
- 8 large eggs
- 1/2 cup half and half, or equal parts whipping cream and milk
- 2 tsp Tabasco sauce
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Preparation
Step 1
Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.
Step 2
Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil, keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped onion until softened (2 min).
Step 3
Meanwhile, grate potato on the large holes of a box grater. Use your hands to squeeze out as much water as you can from potatoes, then pat dry with paper towels. Once onions are softened, add grated potato to the skillet with onions. Sauté stirring a few times until potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.
Step 4
In a medium bowl, whisk together 8 eggs, 1/2 cup half and half, and 2 tsp Tabasco sauce. Stir in sautéed potatoes, chopped spinach, and 1 cup cheese.
Step 5
Distribute mixture evenly among a 12-count muffin tin. Sprinkle tops with bacon, then top with remaining cheese. Bake at 375˚F for 22-23 min or until puffed and lightly browned, and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan, then serve.
Step 6
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Chef's notes
These egg muffins are wonderful fresh out of the oven but can be made ahead and refrigerated up to 5 days or frozen up to 3 months.
To reheat:
microwave frozen muffins uncovered for 80-90 seconds, or until hot. Microwave refrigerated muffins for 20-25 seconds.
Silicone muffin liners are best because they release the egg muffins easily, clean up quickly, and you don’t need to grease them.
Avoid paper liners as they are difficult to remove from baked muffins.
