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Oat, Turkey & Cheese Breakfast Muffins

Ingredients for 10 muffins

  • 8 slices turkey bacon (from leg meat, without nitrates)
  • Wet Ingredients
    • 2 eggs
    • 1 1/4 cup reduced fat milk (or your favorite plant-based milk)
    • 2 tablespoons maple syrup (optional BUT recommended)
    • 2 tablespoons avocado oil or olive oil
  • Dry ingredients
    • 2 cups oat flour (or all-purpose flour but it won’t be gluten-free)
    • 1 tablespoon baking powder
    • 1 teaspoon sea salt
    • 1/2 tablespoon dried sage or 1 tablespoon fresh sage finely chopped
  • 1 cup (4oz) reduced fat cheddar, shredded or cubed
  • 1/2 red bell pepper (chopped)
  • 1 cup (finely) chopped spinach
  • nonstick cooking spray

Steps

Step 1

Set oven to 350F.

Step 2

Set a nonstick skillet on medium high heat and toss in turkey bacon. To get crispier bacon without burning it, spray the bacon with a little olive oil (or cooking spray) while it cooks in the skillet. When it has finished cooking, chop it into pieces.

Step 3

In a large bowl, mix together all of the dry ingredients with a fork.

Step 4

In another bowl, whisk together all of the wet ingredients. Then fold/stir the wet ingredients into the dry ingredients.

Step 5

Add the remaining ingredients and mix together using a spatula.

Step 6

Spray a muffin mold with nonstick cooking spray, then evenly divide the batter among the muffin molds.

Step 7

Bake in the oven for about 25 minutes, or until a toothpick comes out clean after you pierce a muffin.

Step 8

Enjoy!…with more maple syrup if you can swing it. 😎