Cheesy Bacon Egg Muffins

Pallet and Pantry
by Pallet and Pantry
12 servings
35 min

Anyone who knows me knows I’m a HUGE fan of breakfast.

But sometimes life happens, and even though it’s just the two of us, I didn’t always have the time I would have liked to make a healthy AND delicious breakfast every morning.

Unfortunately, those rushed mornings can cause many of us to make the wrong choices or in Michael’s case, to not eat breakfast at all.

This is why meal prep became so important in our household. Never mind the fact that it helped with our grocery bill AND planning our weekly menu!

Over the years meal prep has become something I actually look forward to. Especially when it comes to creating delicious AND healthy options for my favorite meal of the day!

Cheesy Bacon Egg Muffins
Recipe details
  • 12  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 10 eggs
  • 1/2 cup milk
  • 8-10 slices bacon cooked and crumbled
  • 2 cups diced hashbrown potatoes
  • 1 cup Italian mix cheese **or whatever your favorite cheese is
  • 1 1/2 cups chopped spinach
  • 1/2 cup diced onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dill
  • 1 teaspoon parsley
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

Preheat oven to 375. Grease a 12 count muffin tin well.
Whisk together milk and eggs in a large mixing bowl. Add in spinach, onions, and seasonings.
Spoon in equal amounts of bacon(about 1 Tablespoon) into the bottom of a 12 count muffin tin.
Spoon in equal amounts of diced hashbrowns (about 2 Tablespoons) into the bottom of a 12 count muffin tin.
Spoon egg mixture over the top of bacon and hashbrowns-filling 3/4 full.
Sprinkle with cheese.
Bake in the oven for 25-27 minutes or until eggs have set and cheese is golden brown.
Remove from the oven and allow to cool for 5 minutes before removing from muffin tins.
Allow to cool completely on a baking rack before storing in an air-tight container or freezer bags.
Pallet and Pantry
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