Printable recipe cardNatashas Kitchen
Breakfast Egg Muffins with Bacon, Potatoes, and Spinach
Original source
Natashas Kitchen on YouTubeThese breakfast egg muffins are quick to make and perfect for a brunch platter! Hearty and delicious, they’re packed with potato, spinach, eggs, melted cheese, and crispy bacon.
These breakfast egg muffins are quick to make and perfect for a brunch platter! Hearty and delicious, they’re packed with potato, spinach, eggs, melted cheese, and crispy bacon.
Ingredients
8
Steps
14
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Ingredients
- 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 lightly packed, 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
Method
- Preheat the oven.
- Chop six ounces of bacon into half inch pieces.
- Saute bacon in a large nonstick skillet over medium-high heat until browned and crisp.
- Transfer bacon to a plate and spoon out any excess oil, leaving two to three tablespoons in the skillet.
- Add half a cup of finely chopped onion and saute for two minutes until softened.
- Peel and grate the potato, then squeeze it dry with your hands and pat dry with paper towels.
- Add the grated potato to the skillet and saute for five to seven minutes or until nearly cooked through.
- In a large bowl, whisk together eight large eggs, half a cup of half and half, and two teaspoons of Tabasco sauce.
- Add the cooled potatoes, two cups of coarsely chopped fresh spinach, and a cup of grated cheddar cheese to the egg mixture.
- Grease or line a 12-count muffin tin with silicone liners.
- Divide the mixture evenly into the muffin cups.
- Top with crispy bacon and the remaining cheese.
- Bake at 375°F for 22 to 23 minutes or until puffed and lightly browned.
- Allow to cool for a few minutes before removing from the liners.
