Name: Quick and Tasty Breakfast Egg Muffins: A Protein-Packed Morning Treat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

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

Scale

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

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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