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!
Looking for other breakfast options similar to these Fall Harvest Egg Muffins? Here are some great recipes you might like:
- 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.
- 1 1/2 cups cubed sweet potatoes, ¼ to ½ inch cube
- 1/2 cup diced onion
- 1 1/2 cups chopped greens (spinach, kale, chard)
- 1 cup cooked bacon
- 2 tablespoons butter
- 12 pasture raised eggs
- 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.