Savory Breakfast Muffins Recipe

Ingredients

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

Instructions

Preheat the oven to 375°F and grease a muffin tin with butter or oil.
In a cast-iron skillet or frying pan over medium-high heat, cook the bacon for 8-10 minutes or until crispy. Once cooked, transfer it to a plate lined with a paper towel to remove excess grease.
Remove any surplus bacon grease from the pan, leaving a slight amount. 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 the dry ingredients: flour, baking powder, baking soda, salt, and black pepper, and stir until well blended.
In a separate large bowl, combine all the wet ingredients: egg, milk, yogurt, and olive oil, and whisk until thoroughly mixed.
Transfer the dry ingredients into the wet ingredients and whisk well until the batter is smooth without any lumps.
Add the cooked bacon, spinach, cheddar cheese, and chives to the batter, gently folding them in until evenly incorporated.
Evenly distribute the batter into the muffin tin wells.
Place the muffin tin in 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, then run a knife around each muffin to loosen them. Transfer them to a rack and let them cool further.
The muffins can be served immediately, stored in the fridge for up to 7 days, or frozen for up to 3 months.

Notes

YOGURT: This recipe calls for plain yogurt (whole milk, 2%, or 0% yogurt), but you can certainly use Greek yogurt if preferred. You may need to add a bit more milk if the batter seems too thick.