Mornings can be hectic, but that doesn’t mean you have to skip a healthy and delicious breakfast. Quick and tasty breakfast egg muffins are the perfect on-the-go meal that combines protein, veggies, and cheese into a fluffy, bite-sized delight. These egg muffins are easy to make, fully customizable, and ideal for meal prep.
If you’ve ever struggled to find a quick, nutritious breakfast option, these savory egg muffins are about to become your new favorite recipe. They are packed with crispy bacon, tender potatoes, baby spinach, and melty cheddar cheese—all baked to perfection in muffin form.
Why You’ll Love These Quick and Tasty Breakfast Egg Muffins
These egg muffins are:
- Easy to Make – Minimal prep time and simple ingredients.
- High in Protein – Packed with eggs, cheese, and bacon for a filling start to your day.
- Great for Meal Prep – Make a batch ahead and store them for busy mornings.
- Customizable – Swap out ingredients to fit your dietary preferences.
- Perfect for On-the-Go – A convenient breakfast or snack you can grab anytime.
Ingredients for Quick and Tasty Breakfast Egg Muffins
Here’s what you’ll need to make these delicious egg muffins:
| Ingredient | Quantity |
|---|---|
| Bacon, diced into ½-inch chunks | 6 oz |
| Small onion, finely chopped | ½ cup |
| Russet potatoes, peeled and grated | 1 large or 2 small |
| Baby spinach, coarsely chopped | 4 oz (2 cups) |
| Mild cheddar cheese, shredded | 6 oz (1½ cups), divided |
| Large eggs | 8 |
| Half-and-half (or equal parts heavy cream and milk) | ½ cup |
| Tabasco sauce | 2 tsp |
Optional Add-ins for Extra Flavor
Want to add a personal touch? Here are some delicious variations:
- Diced bell peppers for a sweet crunch.
- Crumbled feta cheese for a tangy twist.
- Cooked sausage or ham instead of bacon.
- Chopped jalapeños for a spicy kick.
Step-by-Step Instructions
1. Prepare the Ingredients
- Preheat your oven to 375°F (190°C).
- Lightly coat a 12-cup muffin pan with cooking spray.
2. Cook the Bacon
- Heat a large skillet over medium heat and cook the diced bacon until crispy.
- Remove the bacon and drain on paper towels, leaving a small amount of bacon grease in the skillet.
3. Sauté the Vegetables
- Add the finely chopped onion to the skillet and cook until it becomes translucent.
- Stir in the grated potatoes and cook for a few minutes until softened.
- Add the baby spinach and cook until wilted. Remove from heat and set aside.
4. Mix the Egg Batter
- In a large mixing bowl, whisk together the eggs, half-and-half, and Tabasco sauce until smooth.
- Stir in the cooked bacon, sautéed vegetables, and half of the shredded cheddar cheese.
5. Fill the Muffin Cups
- Pour the egg mixture evenly into each muffin cup.
- Top each muffin with the remaining cheddar cheese.
6. Bake the Egg Muffins
- Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until the eggs are set and the tops are golden brown.
- Let them cool for a few minutes before removing them from the pan.
7. Serve and Enjoy
- Enjoy warm, or let them cool completely before storing.
- These muffins are great for meal prep and can be easily reheated.
Serving Suggestions for Breakfast Egg Muffins
These muffins pair perfectly with:
- A side of fresh fruit for a balanced breakfast.
- Avocado slices or guacamole for extra creaminess.
- A dollop of Greek yogurt for a protein boost.
- Whole-grain toast for a heartier meal.
Health Benefits of Breakfast Egg Muffins
High in Protein
Eggs and cheese provide essential protein, keeping you full and energized.
Packed with Nutrients
Spinach and potatoes offer a dose of fiber, vitamins, and minerals.
Low in Carbs
This recipe is naturally low-carb and keto-friendly when made without potatoes.
Pro Tips for the Best Egg Muffins
- Grease the muffin tin well to prevent sticking.
- Let them cool slightly before removing them from the pan.
- Use silicone muffin cups for easy cleanup.
- Store properly by refrigerating in an airtight container for up to 5 days.
Frequently Asked Questions (FAQs)
1. Can I make these muffins ahead of time?
Yes! Store them in the fridge for up to 5 days or freeze them for up to 3 months.
2. How do I reheat egg muffins?
Reheat in the microwave for 30-45 seconds or in the oven at 350°F for 10 minutes.
3. Can I make these dairy-free?
Yes! Substitute half-and-half with unsweetened almond milk and use dairy-free cheese.
4. What can I use instead of bacon?
Try turkey bacon, sausage, ham, or even smoked salmon for a different flavor.
5. Can I make these egg muffins vegetarian?
Absolutely! Just skip the bacon and add extra veggies like mushrooms or bell peppers.
6. How do I prevent egg muffins from sticking to the pan?
Use non-stick spray, butter, or silicone muffin cups to prevent sticking.
Final Thoughts
These quick and tasty breakfast egg muffins are a game-changer for busy mornings. With savory bacon, gooey cheese, and nutrient-packed veggies, they make a perfect grab-and-go meal.
Ready to make them? Grab your ingredients and start baking—you’ll love how easy and delicious these egg muffins are!
Print
Quick and Tasty Breakfast Egg Muffins: A Protein-Packed Morning Treat
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
A savory, protein-packed breakfast egg muffin that’s perfect for busy mornings. These muffins combine crispy bacon, grated potatoes, fresh spinach, and melted cheddar cheese into a delicious, bite-sized meal. They’re easy to make, great for meal prep, and can be customized with your favorite ingredients.
Ingredients
- 6 ounces of bacon, diced into ½-inch chunks
- 1 small onion, finely chopped (½ cup)
- 1 large or 2 small russet potatoes, peeled and grated
- 4 oz fresh baby spinach, coarsely chopped (2 cups)
- 6 oz mild cheddar cheese, shredded (1½ cups), divided
- 8 large eggs
- ½ cup half-and-half (or equal parts heavy cream and milk)
- 2 teaspoons Tabasco sauce
Instructions
- Preheat Oven & Prepare the Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with cooking spray or butter.
- Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove and drain on paper towels, leaving a little bacon grease in the pan.
- Sauté the Vegetables: Add the finely chopped onion to the skillet and cook until translucent. Stir in the grated potatoes and cook for a few minutes until softened. Add the spinach and cook until wilted. Remove from heat.
- Mix the Egg Batter: In a large bowl, whisk the eggs, half-and-half, and Tabasco sauce until smooth. Stir in the cooked bacon, sautéed vegetables, and half of the shredded cheddar cheese.
- Fill the Muffin Tin: Divide the egg mixture evenly into each muffin cup. Sprinkle the remaining cheddar cheese on top of each muffin.
- Bake the Muffins: Place the muffin tin in the oven and bake for 18-22 minutes, or until the eggs are fully set and the tops are golden brown.
- Cool & Serve: Let the muffins cool in the pan for a few minutes before removing. Enjoy warm or store for later.
Notes
- For a spicy kick, add diced jalapeños or extra Tabasco.
- To make them vegetarian, omit the bacon and add bell peppers or mushrooms.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months and reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American