Savory breakfast muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ teaspoon garlic powder
06 -
½ teaspoon black pepper
→ Wet Ingredients
07 -
2 large eggs
08 -
½ cup milk (whole or 2%)
09 -
¼ cup unsalted butter, melted
10 -
¼ cup plain Greek yogurt (or sour cream)
→ Add-Ins
11 -
6 strips turkey bacon, cooked and crumbled
12 -
1 cup shredded sharp cheddar cheese
13 -
2 tablespoons chopped fresh chives (optional)
# Instructions:
01 -
Heat a non-stick skillet over medium heat. Cook the turkey bacon until crispy, about 4–5 minutes per side. Transfer to a paper towel-lined plate and let it cool, then crumble into small pieces.
02 -
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
03 -
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
04 -
In a separate bowl, whisk together the eggs, milk, melted butter, and Greek yogurt until smooth.
05 -
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
06 -
Gently fold in the crumbled turkey bacon, shredded cheddar cheese, and chopped chives. Mix until evenly distributed, but avoid overmixing.
07 -
Use a spoon or ice cream scoop to divide the batter evenly among the 12 muffin cups. Fill each cup about ¾ full to allow space for the muffins to rise.
08 -
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
09 -
Serve the muffins warm for the best flavor and texture. Enjoy them on their own or with a dab of butter for extra indulgence!
# Notes:
01 -
These savory muffins are perfect for breakfast on-the-go or as a side with soup or salad
02 -
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days
03 -
Muffins can be frozen for up to 3 months; reheat in microwave for 20-30 seconds