Savory Breakfast Muffins

If you are looking for a healthy grab-and-go breakfast, these savory muffins are a great way to do it. Filled with spinach, bacon, and cheddar cheese, these savory breakfast muffins are light, fluffy, and full of flavor. Enjoy them on their own or pair them with a boiled egg and some fruit for a quick, filling, and well-balanced, on-the-go breakfast!

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper
1 egg
1½ cups milk
¼ cup plain yogurt*
⅓ 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 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 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), 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.

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