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Breakfast Egg Muffins with Bacon, Potatoes, and Spinach

Hearty baked breakfast muffins packed with bacon, potato, spinach, cheddar and eggs.

Inspired by Natashas Kitchen
Dec 29, 2016
Print recipe

Hearty baked breakfast muffins packed with bacon, potato, spinach, cheddar and eggs.

20 min
Prep time
25 min
Cook time
50 min
Total time
12 egg muffins
Yield

Ingredients

13 ingredients

Adjust servings

Servings: 126 to 24

Ingredients and nutrition update together

Per serving145 kcal
Fat
10g
Carbs
7g
Protein
8g

Whole recipe (12 servings): 1740 kcal

  • 1 large sweet potato (about 12 oz), peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 cups packed fresh baby spinach, coarsely chopped
  • 1/2 cup jarred roasted red peppers, patted dry and chopped
  • 6 oz feta cheese, crumbled (about 1 1/2 cups), divided
  • 8 large eggs
  • 1/2 cup half-and-half
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh chives, plus extra for garnish

Method

8 steps
  1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with olive oil or nonstick spray.
  2. Toss the sweet potato cubes with 1 tablespoon olive oil and spread on a baking sheet. Roast for 15–18 minutes, until just tender and lightly golden. Set aside to cool slightly. Leave the oven on.
  3. While the sweet potato roasts, heat a small skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened and translucent. Add the spinach and cook for 1–2 minutes, just until wilted. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together the eggs, half-and-half, smoked paprika, garlic powder, salt, and pepper until well combined. Stir in the chives.
  5. Divide the roasted sweet potato, cooked onion-spinach mixture, roasted red peppers, and 1 cup of the crumbled feta evenly among the 12 muffin cups.
  6. Pour the egg mixture over the fillings, filling each cup about 3/4 full. Top with the remaining 1/2 cup feta.
  7. Bake for 20–25 minutes, until the eggs are set and a toothpick inserted in the center comes out clean. They will puff up slightly and be golden on top.
  8. Let the muffins cool in the pan for 5 minutes, then run a knife around the edges and remove to a wire rack. Garnish with extra chives if desired. Serve warm or at room temperature.

Recipe notes

Helpful tips

  • For extra crispness, you can sauté the sweet potato cubes in a skillet instead of roasting, but roasting brings out their natural sweetness.
  • If you don't have half-and-half, substitute with equal parts milk and heavy cream.
  • These muffins freeze well. Wrap individually and freeze for up to 2 months; thaw overnight in the fridge.

Equipment

  • 12-cup standard muffin tin
  • Baking sheet
  • Large bowl
  • Whisk
  • Small skillet
  • Knife and cutting board
  • Measuring cups and spoons

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30–45 seconds or enjoy cold.

Additional tips

  • Ensure eggs are fully cooked to 160°F (71°C) for food safety. The muffins will be hot; let cool slightly before serving.

Estimated nutrition

Per serving: 145 calories

Fat: 10 g · Carbs: 7 g · Protein: 8 g