Breakfast Egg Muffins
User Reviews
5
Breakfast Egg Muffins
Description
The recipe starts with browning bacon pieces and cooking onion until softened, then adding grated potato squeezed dry and sautéed until golden and almost done. Eggs are whisked with half and half and Tabasco sauce for creaminess and spice. The cooked vegetable mixture, fresh spinach, and part of the shredded cheddar are stirred into the egg mixture, then poured into a greased or lined muffin tin. Each muffin is topped with bacon pieces and remaining cheese for a crisp, cheesy crust after baking.
These muffins have a hearty texture from the potato and bacon, a tender egg base, and richness from cheddar. They work well as portable breakfast portions or savory snacks.
Ingredients
- 6 oz Bacon cut into 1/2" pieces
- 1 onion 1/2 cup finely chopped, small
- 1 russet potato peeled, large or 2 small
- 4 oz spinach 2 cups lightly packed, coarsely chopped, fresh baby
- 6 oz mild cheddar cheese (1 1/2 cup shredded), divided
- 8 egg large
- 1/2 cup half and half or equal parts whipping cream and milk
- 2 tsp Tabasco sauce
Instructions
- Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.
- 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).
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Egg Muffins
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbs | 5g | |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 127mg | 42% |
| Sodium | 446mg | 19% |
| Potassium | 207mg | 4% |
| Vitamin A | 1220IU | 24% |
| Vitamin C | 5mg | 6% |
| Calcium | 143mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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