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Savory Breakfast Muffins

Savory Breakfast Muffins Loaded with Spinach and Bacon Bliss

Delightful Savory Breakfast Muffins filled with spinach, bacon, and cheddar, perfect for a healthy morning.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-Purpose Flour Can substitute with whole wheat or gluten-free blend
  • 1 tablespoon Baking Powder Ensure it's fresh for best results
  • 1/2 teaspoon Baking Soda Use as directed for optimal texture
  • 1/2 teaspoon Salt Adjust based on dietary needs
  • 1 pinch Black Pepper Optional for personal taste
For the Moisture
  • 1 large Egg Acts as a binding agent
  • 1 cup Milk Can substitute with lactose-free or plant-based
  • 1/2 cup Plain Yogurt Greek yogurt works well with added milk
  • 1/4 cup Olive Oil Can be replaced with melted butter
For Flavor and Richness
  • 1 cup Cheddar Cheese Can swap with feta or mozzarella
  • 1/2 cup Spinach Use fresh or frozen
  • 4 oz Bacon Consider turkey bacon or omit for vegetarian

Equipment

  • Muffin tin
  • Skillet
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove and chop into small pieces.
  2. If using fresh spinach, sauté in the same skillet for 2-3 minutes until wilted; let bacon and spinach cool.
  3. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and black pepper until combined.
  4. In a separate large bowl, combine egg, milk, yogurt, and olive oil. Whisk until smooth.
  5. Gradually add dry ingredients to wet, stirring gently. A few lumps are okay.
  6. Fold in cooked bacon, sautéed spinach, and cheddar cheese until evenly distributed.
  7. Preheat oven to 375°F (190°C). Line muffin tin, fill cups about 2/3 full, and bake for 20-25 minutes.
  8. Allow to cool in tin for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

These muffins store well in an airtight container for up to 7 days in the fridge or can be frozen for up to 3 months.

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