Savory Breakfast Muffins

Savory Breakfast Muffins

47 Reviews
From: EatingWell Magazine, April/May 2005

If you're tired of sweet breakfast muffins or just looking for a savory breakfast, try these—you'll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 eggs
  • 1⅓ cups buttermilk
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons butter, melted
  • 1 cup thinly sliced scallions, (about 1 bunch)
  • ¾ cup diced Canadian bacon, (3 ounces)
  • ½ cup grated Cheddar cheese
  • ½ cup finely diced red bell pepper


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
  3. 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).
  4. 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.
  • Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • Tip 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.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 231 calories; 9 g fat(3 g sat); 3 g fiber; 29 g carbohydrates; 9 g protein; 15 mcg folate; 45 mg cholesterol; 2 g sugars; 0 g added sugars; 442 IU vitamin A; 10 mg vitamin C; 149 mg calcium; 1 mg iron; 368 mg sodium; 212 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ meat, 1 fat

Reviews 47

February 03, 2018
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By: Dawn Fekete
I like them.But I think next time I will add some fresh herbs, for more flavor. I think these would be good service with over easy eggs to dunk into the yolk
September 05, 2016
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By: Aimee Spinillo
I really like these. I added a bit more buttermilk and cheese. Thru are more like a biscuit than a muffin but I'm totally ok with that. Quick easy and filling for a morning on the go.
May 26, 2015
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By: EatingWell User
After reading a good number of reviews, and making a batch, I had to agree the recipe seemed a bit bland. A second batch was in order, with a few changes. I added a pinch more salt and an equal amount of natural sugar. Canadian bacon gave way to smoked bacon, cooked till almost crisp, the scallions were reduced to 1/2 cup and sauteed with 1/2 cup chopped yellow onion and the chopped red pepper. (This seems to bring out the flavor of the veggies.) The final change was using old cheddar - with the most flavor - and adding 2 teaspoons of Frank's Hot Sauce when adding the moist ingredients to the dry. The final result was an OMG moment; from bland to bold!
May 12, 2015
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By: EatingWell User
We love these and we use them every time we fly to Norway. We have a stop over in Reykjavik and I pull these out of my bag with some Icelandic butter and coffee and they are the perfect travelling breakfast. They are great when we are traveling my car too. I love them at home, but boy do they make a great travelling breakfast.
November 01, 2014
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By: EatingWell User
Title describes these muffins perfectly (and temptingly). I LOVE this recipe and make it over and over. I substitute fried bacon (crumbled) for the Canadian bacon, and add green peppers when I have them, but am true to the rest of the recipe. I may experiment with additional vegetables, but NEVER the dry and basic wet ingredients (buttermilk/egg/olive oil; I do use 20/80 not 100% butter)! I like to keep back-up muffins in the freezer, then microwave them and serve with just a bit of Farmers 20/80. My friends love them as well! Pros: Easy and quick to make; a meal in a muffin that tastes and is healthy! Cons: None.
September 14, 2014
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By: EatingWell User
extremely UNsavory-NO flavor, dry the recipe is really easy and it takes about 40 min from prep time to baking. I was really excited when they came out because it was really pretty, but I took a bite and it is so gross. it is dry, no flavor (needs more herbs, salt, and cheese). extremely disappointed as all the ingredients are expensive (now what do I do with a bag of whole wheat flour?!) Pros: looks pretty, easy Cons: dry, no flavor, bland, hard to eat
April 12, 2014
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By: EatingWell User
AMAZING! Lurv me some breakfast muffins I made these the other week and basically followed the recipe to the T (except added more cheese and used smoked bacon instead of Canadian bacon - because I couldn't get it). I love these muffins, so yummy and filling and can have it on the go. Don't know how I survived without them!!! Pros: quick, easy, tasty and filling!
November 20, 2013
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By: cin_dylou
Very Dry I wasn't expecting sweet but I sure wasn't expecting it to taste like sawdust either. I won't try these again. Pros: None Cons: No flavor
November 07, 2013
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By: EatingWell User
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