From natashaskitchen.com

Breakfast Egg Muffins

12 servings · 15 min prep · 35 min cook

Ingredients

Ingredients

• 6 oz bacon
• 1 small onion
• 1 large or 2 small russet potatoes
• 4 oz fresh baby spinach
• 6 oz mild cheddar cheese
• 8 large eggs
• 1/2 cup half and half
• 2 tsp Tabasco sauce

Steps

1. Preheat oven to 375°F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.
2. Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped 1 small onion until softened (2 min).

   8 min

3. Meanwhile grate potato on the large holes of a box grater. Use your hands to squeeze out as much water as you can from 1 large or 2 small potatoes then pat dry with paper towels. Once 1 small onions are softened, add grated potato to the skillet with onions. Sauté stirring a few times until potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.

   7 min

4. In a medium bowl, whisk together 8 large eggs, ½ cup half and half and 2 tsp Tabasco sauce. Stir in sautéed 1 large or 2 small potatoes, chopped 4 oz spinach and 1 cup cheese.
5. Distribute mixture evenly among a 12 count muffin tin. Sprinkle tops with 6 oz bacon then top with remaining cheese. Bake at 375°F for 22-23 min or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve.

   23 min

Nutrition

Per serving

kcal

148

protein

11 g

carbs

5 g

fat

9 g

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