Bacon, egg and cheese muffins
These savoury breakfast muffins are packed with crispy bacon and cheese, making them a satisfying and easy make-ahead option for busy mornings or weekend brunches. Light, fluffy, and golden.
Updated : 15 July, 2025
Easy
About 20 min.
Ingredients
6 slice
Bacon
4
Eggs
4 tablespoon
Yogurt
4 tablespoon
Coconut flour
40 grams
Cheddar
2
Green onion
small handful
Spinach
0.25 teaspoon
Baking powder
0.25 teaspoon
Salt
pinch
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat your oven to 190C and line four holes of a large muffin tin with baking paper.
Step 2
Place a non-stick frying pan over medium to high heat and dry-fry the bacon in batches until it's nice and crisp. Once cooked, let it cool slightly, then chop into small pieces and set aside.
Step 3
In a mixing bowl, beat together the eggs and yoghurt until the mixture is smooth and slightly aerated. Stir in the rest of the ingredients, ensuring everything is thoroughly combined.
Step 4
Spoon the batter evenly into the four prepared muffin holes, filling each to about three-quarters full.
Step 5
Place the tray in the oven and bake for 18-20 minutes, or until the muffin tops are golden-brown and a skewer inserted into the centre comes out clean. Let them cool slightly before serving for the best texture and flavour.