Breakfast Egg Muffins

These Breakfast Egg Muffins close quickly and ar a good make-ahead breakfast for busy mornings. They're hearty and loaded with downy eggs, potato, spinach, liquified cheese and crisp bites of bacon.

Breakfast Egg Muffins

Egg Muffins Recipe :
Eggs ar a breakfast favorite in our house – they're macromolecule packed and a good thanks to begin your day. These ar a fun twist on your regular disorganized  eggs.

A Make-Ahead Breakfast!
These egg muffins ar marvelous contemporary out of the kitchen appliance however they'll even be created ahead and cold up to five days or frozen (see temperature reduction and reheating directions below). We have a tendency to love an honest make-ahead breakfast to leap begin our day. A number of our favorites create ahead breakfasts ar breakfast burritos, these Egg, Ham and Cheese Crepes or dish Casserole.

Breakfast Egg Muffins

  • 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, 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

  1. Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.
  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).
  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.
  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.
  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.

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