Savory Breakfast Muffins Recipes

SAVORY BREAKFAST MUFFINS

Steps:

• Preheat oven to 400°F Coat muffin tin with cooking spray or line with papers.
• Combine first 6 ingredients in bowl.
• In another bowl, whisk together eggs, buttermilk, oil, and butter. Fold in scallions, Canadian bacon, cheese, and red pepper.
• Make a well in the middle of the dry ingredients. Add wet ingredients and mix until just moistened. Scoop into muffin tin.
• Bake for 20 - 22 minutes. Let cool for 5 minutes before removing from tin. Serve warm!

SAVORY BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
• Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25, until golden brown.

SAVORY MORNING MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
• Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
• Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

SAVORY BREAKFAST MUFFINS.

Steps:

• Preheat oven to 400°F Coat 12 muffin cups with cooking spray.
• Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
• Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
• Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
• Reheat & Run Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 60 seconds.