Breakfast Egg Muffins are full of eggs, turkey bacon, potatoes, cheese, and veggies oven-baked in a muffin tin! They come together quickly and are a great make-ahead recipe for breakfast/brunch.

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Everything You’ll Need To Make Breakfast Egg Muffins

This breakfast egg muffins recipe is full of mushrooms, potatoes, turkey bacon and cheese. Feel free to mix up the vegetables a bit, too, if you’d like to. Here’s what you’ll need to make this recipe:

• Turkey bacon
• potatoes
• shallot
• diced veggies ( I did green bell and mushrooms)
• garlic
• eggs
• milk
• shredded cheddar cheese
• spinach
• salt
• black pepper
• Cooking oil

How To Make Our Breakfast Egg Bites

These Breakfast Egg Muffins are savory and a little more exciting than the average breakfast. These muffins are packed with nutritious and delicious things, plus it’s really not challenging to make. Here’s how to make this easy muffin tin recipe:

• Cut the pieces turkey bacon into 1/2-inch pieces, dice the potato into 1/4 inch pieces, peel and dice the shallot, dice the veggies, use scissors to rough chop the spinach into smaller pieces and mince the garlic
• Preheat the oven to 350°F. Grease a 12 cup muffin tin(oven proof) with nonstick cooking oil and set aside.
• In a large skillet, drizzle 1 tsp cooking oil over medium high heat. Add turkey bacon and cook, stirring occasionally until nicely brown, about 4-6 minutes. Add turkey bacon to a bowl and set aside

• Using the same pan, drizzle 1 tsp of oil. Add the diced potatoes and cook 6 minutes stirring occasionally until nicely browned.
• Lower heat to medium heat and add the diced shallots and veggies to the skillet, cook for 3 minutes. Add the garlic and saute for 30 seconds. Remove pan from heat

• In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables & potatoes, turkey bacon, chopped spinach and the shredded cheese. Season with 1/2 tsp salt and 1/2 tsp pepper.

• Using a measuring cup, scoop the mixture into the prepared muffin tin dish and bake for 22-25 minutes.
• Cool a few minutes in the pan, then enjoy!

TOOlS YOU”LL NEED

• Muffin Tin Oven Proof
• large nonstick skillet
• Measuring cups
• measuring spoons
• Sharp knife
• Mixing bowl

TRY THESE NEXT

• My Go-To Frittata Recipe(Oven Baked)
• Peanut Butter Strawberry Banana Smoothie (Quick & Easy)
• Strawberry Chocolate Chip Muffins
• Buttermilk English Muffins (Easy Bread Recipe)
• My Go-To Egg Salad Recipe

Breakfast Egg Muffins

yield 12 egg muffins

Ingredients

• 6 pieces turkey bacon, cut into 1/2-inch pieces
• 1 cup potatoes, cleaned and diced into 1/4 inch pieces
• 1 shallot, peeled and diced
• 1 1/2 cup diced veggies (I did green bell and mushrooms)
• 3 cloves garlic minced
• 6 large eggs
• 1/2 cup milk
• 3/4 cup shredded cheddar cheese
• 1 cup spinach (use scissors to rough chop into smaller pieces)
• 1/2 tsp salt
• 1/2 tsp black pepper(less or more depending on preference)
• 2 tsp Cooking oil (plus more for greasing muffin pan)

Instructions 

• Prep the ingredients. Cut the uncooked turkey bacon into 1/2-inch pieces, dice the potato into 1/4 inch pieces, peel and dice the shallot, dice the veggies, use scissors to rough chop the spinach into smaller pieces and mince the garlic
• Preheat the oven to 350°F. Grease a 12 cup muffin tin(oven proof) with nonstick cooking oil and set aside.
• In a large skillet, drizzle 1 tsp cooking oil over medium high heat. Add turkey bacon and cook, stirring occasionally until nicely brown, about 4-6 minutes. Add turkey bacon to a bowl and set aside
• Using the same pan, drizzle 1 tsp of oil. Add the diced potatoes and cook 6 minutes stirring occasionally until nicely browned.
• Lower heat to medium heat and add the diced shallots and veggies to the skillet, cook for 3 minutes. Add the garlic and saute for 30 seconds. Remove pan from heat
• In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables & potatoes, turkey bacon, chopped spinach and the shredded cheese. Season with 1/2 tsp salt and 1/2 tsp pepper.
• Using a measuring cup, scoop the mixture into the prepared muffin tin dish. Bake for 22-25 minutes until eggs are fully cooked on the inside(use a toothpick to check).
• Cool a few minutes in the pan, then enjoy!

Need a quick breakfast recipe? Try this Peanut Butter Strawberry Banana Smoothie (Quick & Easy)