Tired of the same old breakfast routine? Say hello to your new morning obsession! These Savory Spinach, Bacon, and Ricotta Muffins are a flavor-packed, protein-rich powerhouse. They’re incredibly easy to whip up, perfect for meal prep, and delicious hot or cold. Whether you need a quick grab-and-go breakfast, a light lunch, or a satisfying snack, these little bites have you covered. Let’s get baking!
Ingredients
• 10 oz / 283 g baby spinach
• 1.5 lb / 680 g whole milk ricotta cheese
• 2 oz / 57 g toasted pine nuts, chopped
• 1 cup / 100 g grated parmesan cheese
• ½ cup / 120 g thick plain yogurt or sour cream
• 2 large eggs
• 7 oz / 200 g bacon, cooked and crumbled
• Salt and freshly ground black pepper to taste
• Butter or oil for greasing the muffin pan
Instructions
1. Preparation
2. Preheat your oven to 350°F / 175°C. Generously grease a 12-cup standard muffin pan with butter or use silicone liners.
3. Steam the spinach for 1-2 minutes until just wilted. Drain and let it cool slightly. Squeeze out as much excess water as possible, then chop it finely.
4. In a large bowl, whisk together the ricotta cheese, grated parmesan, plain yogurt, and eggs until well combined and smooth.
5. Fold in the chopped spinach, crumbled bacon, and toasted pine nuts. Season generously with salt and pepper to taste and mix until just incorporated.
6. Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
7. Bake for 30-35 minutes, or until the muffins are set, puffed, and golden brown on top. A toothpick inserted into the center should come out clean.
8. Let the muffins cool in the pan for 5-10 minutes before carefully removing them to a wire rack to cool completely.
Nutritional Information
• per Muffin
• Calories: 228
• Fat: 16.2g
• Carbohydrate: 4.8g
• Dietary Fiber: 0.7g
• Net Carbs: 4.1 g
• Protein: 16.4g
Pro Tips
• For the best texture, squeeze as much water as possible from the steamed spinach using a clean kitchen towel. Excess moisture will make the muffins watery.
• Don’t overmix the batter after adding the spinach and bacon. Mix until just combined to ensure a tender, light texture.
• These muffins are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold.
• Feel free to customize! Swap pine nuts for chopped walnuts, or add a pinch of nutmeg or red pepper flakes for extra warmth and spice.
• Use silicone or parchment paper muffin liners for the easiest removal and cleanup.
FAQ
Q: How do I store these spinach ricotta muffins
A: Store the muffins in an airtight container in the refrigerator for up to 4 days. You can enjoy them cold or reheat them gently in the microwave.
Q: Are these savory breakfast muffins keto-friendly
A: Yes, with only 4.1g of net carbs per muffin, these spinach, bacon, and ricotta muffins are a great option for a low-carb or keto diet.
Q: Why are my savory muffins watery
A: The most common reason for watery muffins is excess moisture from the spinach. For the best texture, it is crucial to squeeze as much water as possible from the wilted spinach before adding it to the batter.
Q: Can I customize this savory muffin recipe
A: Absolutely! You can easily customize these muffins. Try swapping the pine nuts for chopped walnuts, or add a pinch of nutmeg or red pepper flakes for extra flavor.
