Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 5.0 (288)
Breakfast Egg Muffins
NUTRITION · PER SERVING50M COOK
CAL 10%·PRO 21%
CARBS 6G12% OF CAL
1G FIBER1G SUGAR4G OTHER
FAT 14G66% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory baked egg cups loaded with bacon, potatoes, spinach, and cheddar cheese. Hearty and protein-rich, they're easy to make ahead and reheat for busy mornings. Perfect for meal prep.
mainamericanegg disheggs🥧 baking dish🍳 skillet🔥 ovengluten free
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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
At a glance
PER SERVING · TIME 50M
CAL 10%·PRO 21%
CARBS 6G12% OF CAL
1G FIBER1G SUGAR4G OTHER
FAT 14G66% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 258mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 243mg
- Calcium
- 130mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.