These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy mornings. They are hearty and loaded with fluffy eggs, potato, spinach, melted cheese and crisp bites of bacon.

Eggs are a breakfast favorite in our house – they are protein-packed and a great way to start your day. These are a fun twist on your regular scrambled eggs.

These egg muffins are wonderful fresh out of the oven but they can also be made ahead and refrigerated up to 5 days or frozen (see freezing and reheating instructions below). We love a good make-ahead breakfast to jump-start our day. Some of our favorites make-ahead breakfasts are breakfast burritos, these Egg, Ham and Cheese Crepes or French Toast Casserole.

As I was thinking about a great name for this recipe, I instantly thought of cupcakes. In a way they are like a cupcake, just in breakfast form made with eggs and loaded with ham pieces. You can even frost the cupcakes by adding shredded cheese on top; however, I love them with and without the cheese.

If you have already noticed, I am a huge fan of these cupcakes or muffins for breakfast – I have made paleo breakfast muffins and cheesy breakfast egg muffins. They all use the same base and I have just added different ingredients to them, in order to make each one stand out. I might just be a little obsessed with these because they are easy to make, plus you can have a weeks worth of breakfast ready in 20 minutes.

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