If you're a savoury breakfast person like me, you're going to enjoy this cheese and bacon muffin! These savoury breakfast muffins are packed with good for you ingredients that will keep you full plus delight your tastebuds at the same time. When I first made these, I continued to make them three weeks in a row! When I like something, I *really* like something (LOL). They also make a perfect meal-prep friendly muffin and great for taking on the go, or you know working from home too ;)

If you love this recipe, you'll also love these savoury oatmeal muffins!

Ingredients

• All Purpose Gluten-Free Flour (or regular all purpose flour)
• Baking powder & baking soda
• Egg
• Milk
• Greek yogurt
• Butter or ghee
• Cheddar cheese
• Jalapeño
• Cooked bacon, chopped
• Green onions

How to Make These Easy Cheddar Bacon Muffins

Making these cheese and bacon muffins is SUPER easy, you can have them ready in about 30 minutes total.

Before you begin, make sure you have your ingredients ready, this will make baking these savoury breakfast muffins a breeze.

• Have your ingredients measured out and ready to go
• Cook and chop your bacon
• Melt the butter
• Grate the cheddar cheese
• Chop your green onions and mince the jalapeño

Once your ingredients are prepped, you're good to go!

Preheat your oven and line a muffin tin with liners.

Combine the dry ingredients in a large bowl.

In a separate medium sized bowl, combine the wet ingredients and whisk well.

Pour the wet ingredients into your dry ingredients and mix well to combine until no flour remains. The batter will be thick!

Add in the cheddar, jalapeño, bacon and green onions and stir to combine. You can save some of these ingredients on the side to top the muffins with if you wish.

Use an ice cream scoop to scoop the muffin batter into the prepared muffin tin. Top with the reserved cheddar, bacon and green onions if you saved them.

Time to bake! Place them in the oven to bake for 20-22 minutes, until a toothpick inserted comes out clean and the cheese is a little browned on top.

How to Store

I like storing these on the counter for a day or two and then moving them to the fridge.

When you want one, you can heat it up in the microwave for 30 seconds or even pop it in the oven for about five minutes or so to reheat them. You can also eat them cold.

Leftover muffins can be kept in the freezer in a large Ziploc bag for up to three months.

Substitutions

• Gluten-Free: if you don't need these to be gluten-free, swap out the GF flour for regular all purpose flour.
• No spice: omit the jalapeño, or remove the seeds for less heat.
• No dairy: you can use plant-based cheddar cheese, another dairy-free milk (unsweetened) and a plant-based butter.
• No pork: omit the bacon, or use turkey bacon

If you make these cheese and bacon muffins, I’d love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.

The Muffin Tin I Use & Recommend

The muffin tin I use and recommend is this one. It is THE ONLY one that I have tried that doesn't require you to use liners or even to grease the pan. This muffin tin is also the only one that I can make egg muffins in without them sticking and me wanting to pull my hair out after trying to clean the pan.

More Breakfast Recipes You May Like:

• Vegan One Bowl Banana Bread
• Savoury Oatmeal Muffins
• Gluten-Free Buckwheat Pancakes with Roasted Peaches
• Blueberry Baked Oatmeal Cups (Vegan)
• Crispy Potato Nests with Chorizo & Eggs
• Blended Baked Oats (Cinnamon Roll & Banana Bread flavours)
• Healthy Breakfast Tacos with Salsa Verde
• Vegan Grab & Go Breakfast Cookies
  

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