Go Back
Print

Cheesy Bacon Egg Muffins

A protein-packed egg muffin filled with bacon, spinach, and hashbrowns!

Course Breakfast
Cuisine American
Keyword bacon, breakfast, brunch, eggs, muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

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

  1. Preheat oven to 375. Grease a 12 count muffin tin well.

  2. Whisk together milk and eggs in a large mixing bowl. Add in spinach, onions, and seasonings.

  3. Spoon in equal amounts of bacon(about 1 Tablespoon) into the bottom of a 12 count muffin tin.

  4. Spoon in equal amounts of diced hashbrowns (about 2 Tablespoons) into the bottom of a 12 count muffin tin.

  5. Spoon egg mixture over the top of bacon and hashbrowns-filling 3/4 full.

  6. Sprinkle with cheese.

  7. Bake in the oven for 25-27 minutes or until eggs have set and cheese is golden brown.

  8. Remove from the oven and allow to cool for 5 minutes before removing from muffin tins.

  9. Allow to cool completely on a baking rack before storing in an air-tight container or freezer bags.

Recipe Notes