Cheesy Bacon Egg Muffins
protein-packed egg muffins filled with crispy bacon, onions, hashbrowns, and spinach!
Hello, friends!
Anyone who knows me knows I’m a HUGE fan of breakfast.
But sometimes life happens, and even though it’s just the two of us, I didn’t always have the time I would have liked to make a healthy AND delicious breakfast every morning.
Unfortunately, those rushed mornings can cause many of us to make the wrong choices or in Michael’s case, to not eat breakfast at all.
This is why meal prep became so important in our household. Never mind the fact that it helped with our grocery bill AND planning our weekly menu!
Over the years meal prep has become something I actually look forward to. Especially when it comes to creating delicious AND healthy options for my favorite meal of the day!
And one of my VERY favorite meal prep options is hands down these Cheesy Bacon Egg Muffins! They are not only packed with plenty of protein they also have the perfect balance of carbs and fat and even more healthy goodness too!
what you’ll need to make the cheesy bacon egg muffins:
(Affiliate links are provided convenience. These are products I use and/or recommend. If you make a purchase through these links we will receive a small commission at no cost to you. Thank you, as always, for supporting our blog and family.)
Kitchen Supplies:
-
- Muffin Tins (12)
- Mixing Bowl
- Whisk
- Non-stick spray or paper liners
- Baking sheet
- Baking rack
- Cutting board
- Sharp knife
<
Ingredients:
-
-
- Eggs
- Milk
- Bacon
- Onion
- Spinach
- Hashbrowns (I use diced or southern style)
- Cheese
- Seasonings ( I use dill, smoked paprika, garlic powder, parsley, salt & pepper)
-
how to make egg muffins:
As you can see these egg muffins are SUPER easy to assemble! Once the muffin tins are filled just place them in the oven and bake for 25-27 minutes or until eggs are set and the cheese is golden brown!
TIP: I usually let the egg muffins cool for about 5 minutes or so before removing them from the muffin tin. If you’ve greased the tin well they should come out easily, but I always like to go around the edge of each one with a sharp knife just to be sure.
Once cooled you can either place them in an air-tight container and refrigerate for 4-5 days. Or, place in freezer bags and freeze for up to 6 months.
TIP: For EASY freezing-place egg muffins on a baking sheet when cooled. Place the baking sheet in the freezer for 30 minutes. Then remove and place in freezer bags.Â
Here is the full recipe:
Cheesy Bacon Egg Muffins
A protein-packed egg muffin filled with bacon, spinach, and hashbrowns!
Ingredients
- 10 eggs
- 1/2 cup milk
- 8-10 slices bacon cooked and crumbled
- 2 cups diced hashbrown potatoes
- 1 cup Italian mix cheese **or whatever your favorite cheese is
- 1 1/2 cups chopped spinach
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon dill
- 1 teaspoon parsley
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Instructions
-
Preheat oven to 375. Grease a 12 count muffin tin well.
-
Whisk together milk and eggs in a large mixing bowl. Add in spinach, onions, and seasonings.
-
Spoon in equal amounts of bacon(about 1 Tablespoon) into the bottom of a 12 count muffin tin.
-
Spoon in equal amounts of diced hashbrowns (about 2 Tablespoons) into the bottom of a 12 count muffin tin.
-
Spoon egg mixture over the top of bacon and hashbrowns-filling 3/4 full.
-
Sprinkle with cheese.
-
Bake in the oven for 25-27 minutes or until eggs have set and cheese is golden brown.
-
Remove from the oven and allow to cool for 5 minutes before removing from muffin tins.
-
Allow to cool completely on a baking rack before storing in an air-tight container or freezer bags.
Recipe Notes
how to reheat egg muffins:
Refrigerated: Microwave for 20-25 seconds
Frozen: Microwave for 1 minute. Test-if not warmed through-microwave for 20 seconds more.
These Cheesy Bacon Egg muffins are perfect for those busy mornings where you just need to grab something and go!
But if you’ve got a wee bit more time, then serve them right out of the oven with fresh fruit and your favorite morning beverage!
I also LOVE to serve them on a charcuterie board alongside my creamy mushroom gravy, bowls of fruit, homemade pancakes, and mimosa’s!
However you eat these quick and easy SUPER yummy egg muffins, I hope you enjoy them as much as we do!
Looking for more egg dishes for breakfast?
Thank you so much for stopping by!
I make these too and we love them. I have to agree with you – meal prep is a huge money saver. With my next batch I’ll have to go for bacon, I normally use sausage and instead of spinach I use marjoram. So tasty!
These look better than the egg white bites we get at Starbucks Christine! I love how easy they were to make and how they can be protein-packed or loaded up with veggies for a healthy option too. So excited to try this recipe. Thanks for making breakfast easy! Hugs, CoCo
These look delicious! And easy, too. I pinned it so I can make some soon. My husband eats frozen breakfast burritos almost every morning and those things are so unhealthy! I’ll pop these in the freezer and stop buying the burritos. 😀
That’s another thing so awesome about these egg muffins, Carole! It’s so versatile. Anything goes! We do a sausage version too and add in fresh mushrooms and basil! But the possibilities are really endless!
WOW! Now that’s a compliment, my friend! Thank you! (I seriously love those egg bites!) And yes, you can totally change up the recipe to your liking! We do a meatless version too! I love adding asparagus this time of year!
YES! SUPER easy, Michelle! I hope your family enjoys them as much as we do! You can totally change up the recipe and make it your own. A Mexican version would be SO delicious! Thank you for sharing!