Breakfast Egg Muffins

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Breakfast Egg Muffins

Learn how to make these tasty and easy Breakfast Egg Muffins for the perfect busy morning Grab-and-Go treat!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Americana

Servings: muffins

Calories: 237kcal

Author: Mary Bryant Shrader

Equipment

12 cup or 6 cup muffin pan
Muffin pan liners, optional

Ingredients

3 tbsp Butter or other cooking fat I used a combination of butter and bacon grease. Other options are ghee or olive oil.
1 Onion, chopped You can use any size or variety of onion. This is not an exact science.
1 large Russet potato, peeled and cubed You can use 3-4 small red-skinned potatoes or Yukon Gold potatoes if you prefer not to peel them. Alternatively, you can shred the potatoes, but I think they work best if cubed.
8 large Eggs
1/2 cup Half and half You can also use heavy cream, whole milk, or low-fat milk. You can also use fat-free milk or alternative non-dairy milks, but the texture of the egg muffins will be slightly less creamy.
1 1/2 cups Mild cheese, shredded I used a Colby Monterey Jack mix. A mild cheddar, provolone, or mozzarella will also work well.
1 tsp Salt
1/2 tsp Black pepper, optional
1/2 tsp Red pepper flakes, optional
2 1/2 cups Chopped vegetables Use any vegetables you like. I used a mix of baby kale, baby spinach, and sweet red bell pepper. The vegetables do not need to be cooked. However, if you have cooked leftover veggies, you can use them.
12 ounces Bacon, cooked and crumbled You can also use cooked sausage, cooked ground beef, or chopped Canadian bacon or deli ham. You can also use leftover cooked chicken or turkey. You will need approximately 1 cup.

Instructions

Preheat the oven to 375°F.
To prepare your muffin pan: If you are using a non-stick muffin pan, you do not have to line your muffin pan with muffin pan liners. If you are using a muffin pan that is not non-stick, you will want to use muffin pan liners or grease your muffin pan very well.
Place a skillet on the stovetop set to medium heat, and add the butter (or other fat) to the skillet. Add the chopped onions and saute for a few minutes until they appear softened. This process should take 2 minutes.
Add the cubed potatoes to the skillet and saute until golden brown and crisp. This process should take 8-10 minutes.
Once the potatoes are golden and crisp, remove the mixture from the stovetop and transfer them to a medium bowl to cool. Set aside.
In a large bowl, whisk together the 8 eggs, and then add in the half and half (or other liquid), the salt and peppers (if using), and mix well.
Next, add the cheese to the large bowl and stir well to fully incorporate the cheese.
At this point, if you are using some cooked crumbled sausage, cooked crumbled ground beef, or chopped Canadian bacon or deli ham, you can mix it into the large bowl. If you are using bacon, you can also mix it in, but keep in mind that it will lose some of its crispness. I prefer to reserve the bacon to use as a topping for the egg muffins. (See video.)
Add all the chopped vegetables to the large bowl.
Add the potato and onion mixture to the large bowl and mix everything thoroughly until well distributed and completely coated with the egg mixture.
Distribute the egg mixture evenly between the muffin pan cups.
Distribute the bacon evenly over each muffin, and then evenly distribute the cheese on top of the bacon over each muffin.
Place the muffin pan on the middle rack of the oven and bake for 20 minutes. If you are using the large muffin pan with only 6 muffin cups, bake for 30 minutes.
Check the muffins at the specified baking time to see if the cheese has melted and turned golden brown. Insert a toothpick in the middle of one muffin and make sure that it comes out clean. If not, continue baking the muffins for an additional 2-3 minutes.
Once done, remove the muffin pan from the oven and place the pan on a heatproof surface. Allow it to cool for a few minutes, and then remove the muffins and place them on a cooling rack. You can serve the muffins immediately or store them.
If you want to store the egg muffins in the refrigerator, place them in an airtight container. They will stay fresh for 3-4 days. If you want to reheat them, you can do so in an oven set to 350°F for 15-20 minutes.
If you want to store the egg muffins in the freezer, wrap them individually in plastic wrap, and then place them in an airtight container. They will stay fresh for 2 months. If you want to reheat them, defrost the muffins overnight in the refrigerator. The next day unwrap them, place them on a baking sheet, and warm them in an oven set to 350°F for 15-20 minutes.
You can also warm these egg muffins in the microwave for approximately 1 minute on high.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-breakfast-egg-muffins/

Nutrition