Bacon Cheddar and Chive Savory Breakfast Muffins
Make these easy savory breakfast muffins ahead of time for a quick, high protein grab and go breakfast option.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1 cup milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup cooked bacon, crumbled
- 1/4 cup fresh chives, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
- In a separate medium bowl, whisk together the melted butter, egg, and milk until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter.
- Gently fold in the shredded cheddar cheese, crumbled bacon, and chopped chives.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For freezer friendly breakfast muffins, cool completely, then wrap individually in plastic wrap and place in a freezer bag. Thaw overnight or reheat from frozen at 350 degrees Fahrenheit for about 15 minutes.
- You can substitute Gruyere cheese for cheddar for a different flavor profile.
- These muffins freeze well for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 8
- Cholesterol: 45