Golden-brown savory breakfast muffins filled with vegetables and cheese on a cooling rack

Breakfast is often hailed as the most important meal of the day, and for good reason. It can set the tone for your energy levels, mood, and productivity. For those who are always on the go, finding a breakfast option that is both nutritious and convenient can be a challenge. Enter the savory breakfast muffin – a perfect solution for busy mornings. Packed with protein, vegetables, and a lot of flavor, these muffins are a fantastic way to kickstart your day. They’re also great for meal prep, making weekday mornings a breeze. Ideal for anyone from the fitness enthusiast looking for a protein-packed snack to the busy parent needing a quick breakfast fix for the family, these muffins are versatile and sure to please.

Golden-brown savory breakfast muffins filled with vegetables and cheese on a cooling rack. savory breakfast muffins Savory Breakfast Muffins Breakfast Muffins recipe2 1024x538


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cheddar cheese, shredded
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup green onions, finely sliced
  • 1/4 cup fresh spinach, chopped
  • 1 cup milk
  • 1/2 cup Greek yogurt
  • 2 large eggs
  • 1/4 cup olive oil


  1. Preheat your oven to 375°F (190°C), grease a 12-cup muffin tin, or line it with muffin papers.
  2. In a large bowl, whisk together both flour, baking powder, baking soda, salt, and black pepper.
  3. Stir in the cheddar cheese, bacon, sun-dried tomatoes, green onions, and spinach until they are well-distributed and coated with flour.
  4. Whisk together the milk, Greek yogurt, eggs, and olive oil in another bowl until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold them with a spatula until combined. Be careful not to overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

How to Prepare:
Ensure all ingredients are at room temperature to help them mix more easily. When combining the wet and dry ingredients, use a light hand to fold them; overmixing can lead to dense muffins. For even heat distribution and to prevent the muffins from becoming too brown on the bottom, you can bake them in the middle rack of the oven.

Preparation Time:

  • Prep: 15 minutes
  • Cook: 25 minutes
  • Total Time: 40 minutes

Servings: 12 muffins
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: Approximately 200 kcal per muffin

Nutrition Facts:

Calories: 200 | Total Fat: 9g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 320mg | Total Carbohydrates: 20g | Dietary Fiber: 2g | Sugar: 2g | Protein: 9g

Kitchen Equipment Needed:

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cheese grater
  • Knife and cutting board
  • Cooling rack


Store any leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. For more extended storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer bag or container. They can be frozen for up to 3 months. Reheat in the microwave or oven before serving.

Food or Drink Pairings:

These savory breakfast muffins pair wonderfully with a fresh green salad for a light lunch or a cup of creamy tomato soup for a comforting meal. If you’re enjoying them as breakfast, a cup of strong coffee or a glass of cold milk complements the rich flavors of the muffins perfectly.

Recipe Swaps and Variations:

  • For a vegetarian version, omit the bacon and add extra vegetables like bell peppers or mushrooms.
  • Swap out cheddar cheese for feta or goat cheese for a different flavor profile.
  • For a gluten-free option, use a gluten-free flour blend instead of all-purpose and whole wheat flour.
  • Add a kick with a pinch of cayenne pepper or a few dashes of hot sauce mixed into the batter.
  • For a lower-fat version, use skim milk and low-fat Greek yogurt.

Remember, the key to a delicious and successful breakfast muffin is to be creative and use your favorite ingredients. These muffins are a canvas for your favorite breakfast flavors, so feel free to experiment and make them your own!



Please enter your comment!
Please enter your name here