Savory Breakfast Muffins

April/May 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (266 votes)

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.

"When I took my first bite I said to myself "Where's the sweet?" I expected a muffin to be sweet. After eating one, I decided to try part of another with a tablespoon of All Fruit Blueberry (30 Cal/tbs). That did the trick. These could...
Savory Breakfast Muffins

47 Reviews for Savory Breakfast Muffins

Good Idea Poor Execution

These make a much better biscuit than muffins. When I split them and added a scrambled egg and cheese it was a filing breakfast. By themseves they are really lacking in flavor and I used regular bacon. Maybe double the add in ingredients? I even added jalapeno to the mix. Honestly they make better drop biscuits with some sort of filing like eggs and ham for a completely filling breakfast.


Didn't have scallions, so I used a combo of red onion and leeks, and carmelized them first! I also added some fresh jalapenos for a little kick! Only thing I'll try next time is more kind of got lost! Super easy, nice alternative to sweet muffins

Quick, Easy
Great Grab-N-Go Breakfast!

Easy to make and they taste great! They are very hearty and relatively healthy, so they will be a great Grab-N-Go breakfast for someone like me who doesn't like to wake up early enough to eat before running to work. It makes a decent sized batch too, though I can't see them lasting long with kids in the house!

Easy, delicious

The first time I made these, the dough turned out very dry, resulting in dry and not very good muffins. I'm trying them again with about 2/3-3/4 of the dry ingredients without changing the wet ingredients' measures. The dough looks better, so we'll see how the muffins themselves turn out.

Not good

This recipe is a puzzle. The ingredients sound great, but somehow the combination turned out yuck! to me -- leaden and weird. (And no, I did not overmix them.) I made a batch, ate a fresh one ... not too great ... and froze the rest. I thought if I slathered them with butter and homemade preserves, that might do the trick, but no. I'm still on the search for a savory breakfast treat I can make the night or week before, but this ain't it.

Good ingredients

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner