Breakfast Egg Muffins with Bacon and Spinach



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.


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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