Savoury Breakfast Muffins
A fully loaded savoury muffin recipe!
If you are looking for a healthy grab-and-go breakfast, these savoury muffins are a great way to do it. Filled with spinach, bacon and cheddar cheese, these savoury breakfast muffins are essentially the handheld version of an omelette and toast, making them a well-balanced and nutritious meal.
Savoury Muffin Recipe
Although I am partial to fruit-based muffins, every once in a while I like to mix things up and go the savoury route. In my opinion, that’s the fun thing about baking and cooking; there are so many different ways to experiment with food and flavours! Whether it’s a savoury bowl of oatmeal or honey mustard salmon, there are plenty of ways to take ingredients that are typically used in sweet dishes and go the savoury route. Not only does this help to add some welcome variety to a balanced diet but it’s a great way to help cut down on sugar intake and keep cravings sweet cravings at bay.
For this savoury muffin recipe, I opted to include bacon, spinach and cheddar cheese, however, there are plenty of different ingredients to choose from. You could easily use sausage instead of bacon, kale or fresh herbs instead of spinach, and use any type of cheese that you like. Regardless of what flavour combination you choose, these savoury muffins make a great handheld breakfast and work equally well for a simple lunch or snack.
More Breakfast Muffin Recipes:Print
Loaded with bacon, spinach and cheese, these savoury breakfast muffins are a healthy handheld breakfast to help get you out the door on busy mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baked
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 1/2 cups milk
- 1/4 cup plain yogurt*
- 1/3 cup olive oil
- 1 cup cheddar cheese, grated
- 6 slices bacon, sliced or diced
- 4 cups spinach, roughly chopped
- 2 tablespoons chives, minced
- Preheat the oven to 375°F and grease a muffin tin with butter or oil.
- In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.
- Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.
- In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.
- In a separate large bowl, combine all of the wet ingredients; egg, milk, yogurt and olive oil and whisk to combine.
- Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.
- Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.
- Divide all of the batter evenly across the muffins 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 muffins are slightly golden on top.
- Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.
- The muffins can be served immediately, stored at room temperature for 5 days, in the fridge for up to 7 days or frozen for up to 3 months.
YOGURT: This recipe calls for whole milk, 2% or 0% yogurt, however, you could certainly use Greek yogurt if you prefer, you may simply need to add an extra splash of milk if your batter is too thick.
- Serving Size: 1 muffin
- Calories: 249 calories
- Sugar: 2 grams
- Fat: 16 grams
- Carbohydrates: 19 grams
- Fiber: 1 gram
- Protein: 8 grams
Keywords: breakfast, healthy
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