Our mornings are becoming increasingly busy, with some of us struggling to leave the house on time with the kids, or needing a quick meal before or after hitting the gym, while others head straight to work. If you’re looking for a healthy grab-and-go breakfast or snack option, then these savory breakfast muffins are perfect. Filled with spinach, bacon, and cheddar cheese, these muffins are light, fluffy, and bursting with flavor, even with all the ingredients packed inside.
To make these muffins, it’s important to crisp up the bacon and fry the spinach. However, it’s equally important to drain off some of the fat to keep the muffins as healthy as possible. If you prefer, you can use feta cheese instead of cheddar or even mix both cheeses. By lining the muffin tins with paper muffin cups, you can make grabbing one much easier and less messy. Additionally, you can top them off with butter and fruit if desired.
These muffins are also great for meal prep on the weekend, as they can be refrigerated for up to a week or frozen for at least a month. So, if you’re in need of some healthy and convenient breakfast options, then try making these savory breakfast muffins any day of the week.
SAVOURY BREAKFAST MUFFINS RECIPE
Course: Breakfast, Snacks
Cuisine: Global
Difficulty: Easy
Servings: 12 servings
Prep time: 15 minutes
Cooking time: 5 minutes
Baking Time: 25 minutes
INGREDIENTS
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2 cups all-purpose flour
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2 tsp baking powder
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1⁄2 tsp baking soda
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1⁄2 tsp salt
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1⁄4 tsp black pepper
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1 egg
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1 1⁄2 cups milk
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1⁄4 cup plain yogurt
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1⁄3 cup olive oil
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1 cup cheddar cheese, grated
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6 rashers bacon, sliced or diced
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4 cups spinach, roughly chopped
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2 tbsp. chives, minced
METHOD
- To begin, preheat the oven to 180°C and prepare a muffin tin by greasing it with butter or oil.
- Next, heat a cast-iron skillet or frying pan over medium-high heat. Add the bacon to the pan and cook it for 8-10 minutes until it becomes crisp. Once the bacon is cooked, transfer it to a plate lined with a paper towel to allow it to drain.
- Remove any excess bacon grease from the pan, leaving only a small amount behind. Add the chopped spinach to the pan and cook it for 2-3 minutes until it becomes wilted. After the spinach is cooked, transfer it to the plate with the bacon and set it aside.
- For the muffins
- To make these savory muffins, you’ll need to gather your ingredients and follow a few simple steps.
- First, grab a medium bowl and combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper. Stir the mixture until all the ingredients are well incorporated.
- Next, grab a separate large bowl and combine all of the wet ingredients: egg, milk, yogurt, and olive oil. Whisk everything together until fully combined.
- Transfer the dry ingredients into the wet ingredients and whisk well until the batter is smooth and there are no lumps.
- Now, it’s time to add some flavorful ingredients to the batter. Add in some cooked bacon, spinach, cheddar cheese, and chives. Gently fold everything together until the ingredients are well incorporated.
- Divide the batter evenly across the muffin tin wells.
- Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and the muffins are slightly golden on top.
- Once baked, allow the muffins to cool slightly. Run a knife around each muffin to loosen it, then transfer them to a rack and allow them to cool slightly more.
- These muffins can be served immediately, stored in the fridge for up to 7 days, or frozen for up to 3 months. Enjoy!
»SAVOURY BREAKFAST MUFFINS RECIPE«
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