My favorite breakfast muffin recipe. You can make it with turkey bacon instead and use low fat yogurt and milk to make it “leaner” but equally delicious.


8 ounces center-cut bacon, diced

1 ½ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

2/3 cup milk

2/3 cup Greek yogurt

3 tablespoons vegetable oil

1 large egg

1 cup finely sliced green onions

¾ cup shredded cheddar cheese


Preheat oven to 350 degrees Fahrenheit. Spray muffin tins with cooking spray.

Cook bacon in a skillet over medium-high heat until browned and crisp. Remove with a slotted spoon and place on a paper towel to drain fat. Set aside.

In a large bowl, mix flour, baking powder, and baking soda.

In a small bowl whisk together milk, yogurt, vegetable oil, and egg. Pour the wet ingredients into dry ingredients and mix until flour is almost incorporated. DO NOT OVERMIX.

Add green onion, bacon, and cheese to the mixture and stir.

Fill muffin tins to the top.

Bake for 25 minutes or until golden brown.