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These delicious breakfast egg muffins with bacon and spinach are easily made in a regular muffin pan. Great recipe for when you need to make breakfast for a lot of people or make breakfast in advance.
Ingredients US CUSTOMARYMETRIC
Servings: 12 Egg Muffins
- 6 oz bacon, cut into 1/2″ pieces
- 1 small onion, 1/2 cup finely chopped
- 1 large or 2 small russet potatoes, peeled
- 4 oz fresh baby spinach, 2 cups lightly packed, coarsely chopped
- 6 oz mild cheddar cheese, (1 1/2 cup shredded), divided
- 8 large eggs
- 1/2 cup half and half, or equal parts whipping cream and milk
- 2 tsp Tabasco sauce
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