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Fall Harvest Egg Muffins, filled with sweet potatoes, greens, and bacon, make for an easy make ahead healthy breakfast option.

fall harvest egg muffin, with an orange and knife in the background 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.
A bowl of fall harvest egg muffins ingredients 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.pre-cooked fall harvest egg muffinsIf 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!

cooked fall harvest egg muffins

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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.

A close up of a fall harvest egg muffin cut in half

Fall Harvest Egg Muffins

Prep20 minutes
Cook25 minutes
Total45 minutes
Servings 6 servings
Fall Harvest Egg Muffins, filled with sweet potatoes, greens, and bacon, make for an easy make ahead healthy breakfast option.


  • 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


  • 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.


Calories: 250kcal, Carbohydrates: 9g, Protein: 15g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 347mg, Sodium: 341mg, Potassium: 314mg, Fiber: 1g, Sugar: 2g, Vitamin A: 6085IU, Vitamin C: 3.9mg, Calcium: 162mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below
A close up of fall harvest egg muffins

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. 4 stars
    Hi, I calculated the nutritional info and it came up as 544 calories per muffin! Can that be? It seems awfully high.

    1. 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.

  2. 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 : /

    1. 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