This post may contain affiliate links. Please read our disclosure policy.
Fall Harvest Egg Muffins, filled with sweet potatoes, greens, and bacon, make for an easy make ahead healthy breakfast option.
Egg muffins make an outstanding breakfast. I mean, what’s not to love about protein filled egg dishes, right? This particular recipe calls for some of my fall favorites including sweet potatoes and kale. Plus, bacon makes everything better. Wouldn’t you agree?
Each one of these egg muffins is a complete breakfast. Because I used the jumbo muffin pan and the entire recipe called for a dozen eggs, I knew each muffin had two whole eggs which equates to a full breakfast for me. I found them particularly delicious with a touch of ketchup and Tobasco alongside a lightly dressed spinach salad. I also found that these egg muffins were equally delicious reheated, so they turned out to be a fantastic make ahead breakfast option.
If you need this recipe to be dairy free, you can easily omit the parmesan cheese. I find that, however, parmesan makes almost everything better and these egg muffins were no exception. I was surprised at how high they baked up. Not sure how much that has to do with using high quality eggs (which I always do because I’m a total egg snob), but I was extremely pleased with how nicely they turned out.If you’re a meal prepper, this is one of those recipes you want to add to your regular rotation. They are easy to pack up and bring to work or school. With any kind of egg dish, I recommend going easy on the reheating. More is less sometimes and you don’t want to kill your egg muffin in the microwave. Enjoy!
Table of Contents
Similar recipes:
- Mini Salmon Asparagus Frittatas are very similar to these egg muffins in that you cook them in a muffin pan and they make a great protein packed grab-n-go breakfast
- If you’re like me and love all of your breakfast favorites baked into a single dish, you’ll love my Sausage Tater Tot Breakfast Casserole. Hello Christmas morning!
- And if you’re a lover of breakfast casseroles, you should try a Denver Omelet variety
- Love the sweet potatoes in this fall harvest egg muffin? Then you should try a Sweet Potato and Bacon Frittata
- Lastly, Ultimate Breakfast Burritos are always a favorite in our house. They work great as a make ahead breakfast too!
Kitchen tools to make these egg muffins:
Cutting Board: These are my go-to cutting boards. They are super easy to clean, never hold a smell (onion transferred to apple is gross), and because they are so thin, they are really easy to store.
Knives: There is nothing more frustrating than having to use a poor quality knife. I’ve been using this set for years. I found it to be affordable yet incredibly durable and versatile. Whether you’re filleting a salmon or slicing a super ripe tomato, these are great knives for the everyday chef.
Jumbo Muffin Pan: When you’d rather have six large rather than 12 small, this is what you use.
Pin this now to save it for later
Pin ItFall Harvest Egg Muffins
Equipment
Ingredients
- 1 1/2 cups sweet potatoes cut into ¼ to ½ inch cubes
- 1/2 cup onion diced
- 1 1/2 cups chopped greens spinach, kale, chard
- 1 cup cooked bacon
- 2 tablespoons butter
- 12 eggs pasture raised
- 1/2 cup grated parmesan cheese
- sea salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- In a skillet, sauté sweet potatoes, onion, greens, and cooked bacon in butter until sweet potatoes are tender; about 10 minutes.
- In a large mixing bowl, whisk eggs, salt and pepper. Add sautéed veggie and bacon mixture to eggs. Top with parmesan cheese.
- Pour into lined or greased muffin pan (I used a 6-well giant muffin pan). Bake for 20-25 minutes. Leftover muffins can be refrigerated and reheated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I calculated the nutritional info and it came up as 544 calories per muffin! Can that be? It seems awfully high.
Hi Mary Beth, I just updated the recipe with the nutritional information using the program I use and it’s calculating the amount at 250 calories per muffin. That sounds more accurate.
If i make this in smaller muffin tin with 12, does that affect the cooking time on this recipe?
Yes. I would think 15-20 minutes would suffice. Just be sure the egg is set.
Hello Krissy,
I looked at two recipes on your site and signed up for emails. Everything you post look amazing, These egg muffins included. I am always interested in savory breakfast options : D
I just wanted to let you know though, I am having some trouble with the blue save button though, it just brings me to an error page and says it is not working : /
Hi Emily, Thank you very much for the comment! I’m in the process of updating my recipe card and it should be converted over to the newer easier better-working one today (I hope). Thanks! Krissy