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.

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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