Breakfast Muffins

I’ve been wanting to try this genius idea since you first posted. Then you posted your cornbread recipe the other day and, well, should I? Could I? I did! I used pickled banana peppers instead of jalapeños, squeezing the juice out, for an added hit of deliciousness. It smells so delicious in here it’s crazy-making! I’ll finish this post when I’ve tried one…

I tried freezing them, and it really didn’t work out—even when I reheated on low power in the microwave. They were great the day I made them and they reheated well after being refrigerated. So, to those who were asking, don’t waste your muffins by putting them in the freezer!

Ingredients

• 8 large eggs
• 4 oz fresh baby spinach 2 cups, coarsely chopped
• 1 large or 2 small russet potatoes peeled
• 6 oz mild cheddar cheese (1 1/2 cup shredded), divided
• 1/2 cup half and half or equal parts whipping cream and milk
• 2 tsp Tabasco sauce
• 6 oz bacon cut into 1/2" pieces
• 1 small onion 1/2 cup finely chopped

Instructions

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 onion until softened (2 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 potatoes then pat dry with paper towels. Once 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.
4. In a medium bowl, whisk together 8 eggs, 1/2 cup half and half and 2 tsp Tabasco sauce. Stir in sautéed potatoes, chopped spinach and 1 cup cheese.
5. Distribute mixture evenly among a 12 count muffin tin. Sprinkle tops with 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.