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The Boat Shed Kitchen

Breakfast Egg Muffins

These cheesy bacon breakfast egg muffins are baked in a muffin tin for perfect portions. Loaded with potatoes, spinach, cheddar, and crisp bacon, they’re protein-packed and ideal for meal prep or on-the-go mornings.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12 muffins
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 6 oz bacon cut into ½" pieces
  • 1 small onion ½ cup, finely chopped
  • 1 large or 2 small russet potatoes peeled and grated
  • 4 oz fresh baby spinach about 2 cups, coarsely chopped
  • 6 oz mild cheddar cheese 1½ cups shredded, divided
  • 8 large eggs
  • ½ cup half and half or equal parts cream and milk
  • 2 tsp Tabasco sauce optional

Method
 

  1. Preheat oven to 375°F. Oil or line a 12-cup muffin tin.
  2. Cook bacon until crisp. Remove and set aside.
  3. Sauté onion in 2–3 Tbsp bacon fat for 2 minutes.
  4. Add grated, dried potatoes and cook for 7 minutes until golden. Cool slightly.
  5. Whisk eggs, half-and-half, and Tabasco.
  6. Stir in potato mixture, spinach, and 1 cup cheese.
  7. See full steps with tips & photos → https://theboatshedcafe.com/breakfast-egg-muffins/

Notes

  • Be sure to squeeze out excess moisture from the grated potatoes for the best texture.
  • You can swap bacon for cooked sausage or chopped ham.
  • If you don’t have half-and-half, use a mix of milk and cream, or even just whole milk.