Craving a hearty, flavorful breakfast that’s easy to make? These Breakfast Egg Muffins are loaded with fresh ingredients like spinach, potatoes, bacon, and cheese, with a kick of Tabasco sauce to wake up your taste buds. Perfect for holidays or any day, these Breakfast Egg Muffins are a meal in themselves—fluffy, moist, and family-friendly. Let’s whip up this delicious casserole bite recipe that you can enjoy any time of day!
Why You’ll Love This Recipe
- Packed with wholesome veggies, bacon, and cheese.
- Quick to prep and bake in under an hour.
- Portable and perfect for meal prep or on-the-go.
- Tabasco adds a zesty flavor boost.
- Easy cleanup with silicone liners.
Tools Needed
To make these Breakfast Egg Muffins, you’ll need a few kitchen essentials. Missing anything? Visit Our Shop for quality tools to simplify your cooking!
- Muffin tin: For perfect muffin shapes (Serious Eats guide to top muffin pans).
- Non-stick skillet: To sauté the bacon and veggies.
- Mixing bowl: For whisking the egg mixture.
- Whisk: To blend everything smoothly.
- Grater: For shredding the potato and cheese.
Ingredients
Here’s what you’ll need for these tasty Breakfast Egg Muffins (makes 12):
- 6 oz bacon, chopped into ½-inch pieces
- ½ cup finely chopped onion
- 1 medium potato, peeled and grated
- 8 large eggs
- ½ cup half-and-half
- 2 tsp Tabasco sauce
- 2 cups coarsely chopped fresh spinach
- 1½ cups grated cheddar cheese (½ cup reserved for topping)
Directions
Follow these steps to make your Breakfast Egg Muffins:
- Prep the Oven: Preheat to 375°F.
- Cook the Bacon: In a non-stick skillet over medium-high heat, sauté 6 oz chopped bacon until crisp (5-7 minutes). Transfer to a plate, leaving 2-3 tbsp fat in the pan.
- Sauté Veggies: Add ½ cup chopped onion to the skillet and cook for 2 minutes. Grate the potato, squeeze dry with hands and paper towels, then add to the pan. Sauté 5-7 minutes until nearly cooked. Remove from heat and cool slightly.
- Mix the Base: In a bowl, whisk 8 eggs, ½ cup half-and-half, and 2 tsp Tabasco sauce. Stir in cooled potatoes, 2 cups spinach, and 1 cup cheddar cheese.
- Assemble: Grease a 12-count muffin tin or use silicone liners. Divide the mixture evenly, then top with bacon and remaining ½ cup cheese.
- Bake: Bake for 22-23 minutes until puffed and lightly browned. Cool for 5 minutes before removing.
Expert Tips for Perfect Breakfast Egg Muffins
- Squeeze potatoes dry to avoid a gummy texture.
- Let muffins cool slightly for easy removal.
- Adjust Tabasco for more or less heat.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
Common Mistakes to Avoid
- Wet potatoes: Makes muffins soggy—dry them well.
- Overbaking: Check at 22 minutes to keep them moist.
- Skipping liners: Grease well if not using them.
Variations
Make these Breakfast Egg Muffins your own with these ideas:
- Swap bacon for sausage or ham.
- Use kale instead of spinach for a twist.
- Add diced bell peppers for extra crunch.
Storage and Reheating
- Storage: Refrigerate in an airtight container for 4-5 days.
- Reheating: Microwave for 20-30 seconds or bake at 350°F for 5-10 minutes.
- Freezing: Freeze for up to 2 months; reheat from frozen at 375°F for 15 minutes.
FAQs
- Can I use turkey bacon?
Yes, it’s a lighter option that works great. - What if I don’t have Tabasco?
Substitute with any hot sauce you like. - Can I make these ahead?
Perfect for meal prep—store and reheat easily. - No half-and-half?
Use milk or cream instead. - Can I skip the potato?
Yes, add more veggies like mushrooms instead.
Conclusion
These Breakfast Egg Muffins are a flavorful, wholesome way to kick off your day or enjoy breakfast anytime. With their fluffy eggs, crispy bacon, and zesty Tabasco kick, they’re a holiday must-try or everyday staple. Make a batch and grab your kitchen essentials at Our Shop for more breakfast inspiration!
