These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy mornings. They are hearty and loaded with fluffy eggs, potato, spinach, melted cheese, and crisp bites of bacon.
Ingredients:
- 6 to 8 medium russet potatoes
- Salt and ground pepper
- Nonstick cooking spray
- 24 large eggs
- 2 cups cooked bacon, crumbled
- 2 cups shredded cheddar cheese
- 1 cup spinach, chopped
- 1/2 cup milk
- 1/2 cup green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Preheat the oven to 400 degrees F.
- Bake the potatoes until tender, 45 minutes to 1 hour. Allow them to cool, then peel and grate them. Season well with salt and pepper.
- Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray.
- Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray.
- Bake the potato nests for 15 to 20 minutes, making sure they do not burn. Remove from the oven and let them cool slightly.
- Lower the oven temperature to 400 degrees F.
- In a large bowl, whisk together the eggs, crumbled bacon, shredded cheddar cheese, chopped spinach, milk, green onions, salt, and black pepper.
- Pour the egg mixture into each potato nest, filling them to the top.
- Bake until the egg muffins are set, about 15 minutes.
- Allow them to cool for a few minutes before removing from the muffin pans.
- Serve and enjoy your delicious Breakfast Egg Muffins!
These muffins are perfect for a quick and easy breakfast, and you can make them ahead of time for a stress-free morning meal. Enjoy