Go Back
–+ servings
Savory Breakfast Muffins

Savory Breakfast Muffins: A Flavor-Packed Morning Boost

Savory Breakfast Muffins are a delightful and versatile morning option packed with nutrients and flavor, perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 2 teaspoons Baking Powder No direct substitute recommended.
  • 1 teaspoon Baking Soda Ensure freshness for effective leavening.
  • 1 teaspoon Salt Use sea salt or kosher salt for the best taste.
  • 1/2 teaspoon Black Pepper Adjust according to your taste preference.
  • 1 cup Milk Can switch to any non-dairy milk for a dairy-free version.
  • 1/2 cup Plain Yogurt Greek yogurt works too but may need more liquid.
  • 1/4 cup Olive Oil Melted butter or avocado oil can be great substitutes.
For the Savory Fillings
  • 1 cup Cheddar Cheese Can replace with feta or mozzarella.
  • 1 cup Spinach Frozen spinach can be used (about ½ cup is perfect).
  • 6 slices Cooked Bacon Can be swapped for ham or turkey bacon.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Start by cooking about 6 slices of bacon over medium heat until crispy, then chop it into bite-sized pieces.
  2. Simultaneously, wash and finely chop 1 cup of fresh spinach, or thaw and drain frozen spinach if using that.
  3. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  4. In a larger bowl, mix together 1 cup of milk, 1/2 cup of plain yogurt, and 1/4 cup of olive oil until smooth and well blended.
  5. Carefully add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Gently fold in the reserved bacon pieces, chopped spinach, and 1 cup of shredded cheddar cheese.
  7. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  8. Fill each muffin cup about 3/4 full with batter and bake for 20 to 25 minutes.
  9. Once baked, remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 6mgCalcium: 8mgIron: 10mg

Notes

These muffins can be stored in an airtight container in the fridge for up to 7 days or frozen for later enjoyment.

Tried this recipe?

Let us know how it was!