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Breakfast Egg Muffins is for Breakfast.

Breakfast Egg Muffins takes 12 minutes to prepare.

Breakfast Egg Muffins takes 23 minutes to cook.

Breakfast Egg Muffins makes 12 servings.

The ingredients for Breakfast Egg Muffins are:

6 Strips of bacon
1 small Onions, chopped
2 small Potatoes, raw
2 cup Spinach, fresh
1 cup, shredded Cheddar Cheese
8 large Egg, fresh, whole, raw
1/2 cup Milk, 2%
2 tsp Tabasco Sauce

Here is how you make Breakfast Egg Muffins:

Cup bacon into 1/" strips and fry until slightly crisp. Set aside. Remove all but a tbsp of bacon dripping from pan.Add diced onions and saute until golden.In the meantime grate potatoes. Squeeze out any water and pat dry with paper towels to remove most of the moisture. Once the onions are nearly cooked, add the grated potatoes.Whisk together the eggs, milk and tabasco in a large bowl.Add potato mixture along with the chopped spinach, bacon, and 3/4 cup of the shredded cheese.Pour mixture evenly into 12 prepared muffin cups. Sprinkle top with remaining cheese.Bake in a 375 degree oven for 22-23 minutes or until puffed and lightly browned.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user DEBORAHLL.

The nutritional information for Breakfast Egg Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 126.3

• Total Fat: 7.4 g
• Cholesterol: 138.1 mg
• Sodium: 175.4 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 0.9 g
• Protein: 8.7 g